Description
Eggless Mango Cake is a light, moist, and flavorful dessert bursting with sweet mango goodness. Made without eggs, this cake uses simple pantry ingredients and fresh mango puree to create a soft texture and vibrant flavor—perfect for summer gatherings or a delightful everyday treat.
Ingredients
Scale
- 1 cup mango puree (Fresh or canned; thick consistency preferred)
- 1½ cups all-purpose flour (maida) (You can substitute partially with whole wheat flour)
- ¾ cup sugar (Adjust based on sweetness of mangoes)
- ½ cup oil (Neutral oil like sunflower or vegetable oil for extra moisture)
- ½ cup milk (Room temperature; can use plant-based milk for vegan option)
Instructions
1. Preparation
- Preheat oven to 180°C (350°F)
- Grease and line your baking pan
2. Mix Dry Ingredients
In a bowl, sift:
- Flour
- Baking powder
- Baking soda
This ensures no lumps and even distribution.
3. Mix Wet Ingredients
In another bowl:
- Combine mango puree and sugar
- Add oil or melted butter
- Mix until smooth
4. Combine Batter
- Gradually add dry ingredients to wet mixture
- Fold gently using a spatula
- Do not overmix
5. Bake the Cake
- Pour batter into pan
- Bake for 30–40 minutes
- Insert toothpick to check doneness
6. Cooling
- Let cake cool in pan for 10 minutes
- Transfer to rack
- Cool completely before slicing
- Prep Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg