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Easy Mango Cake – Eggless Recipe

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4.1 from 15 reviews

This Easy Mango Cake is a moist and flavorful eggless dessert made with fresh mango puree, Greek yogurt, and simple pantry staples. Perfectly soft and tender, it’s baked to golden perfection and topped with whipped cream, fresh mango cubes, and crunchy pistachios for a delightful tropical treat that’s simple to make and sure to impress.

Ingredients

Cake Batter

  • 1.5 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup caster sugar
  • 1/2 cup mango puree
  • 2/3 cup plain Greek yogurt
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1-2 tbsp warm milk (optional, if batter is too dry)

Topping

  • Whipped cream
  • Chopped fresh mango
  • Chopped pistachios

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 6-inch cake tin thoroughly to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined and free of lumps.
  3. Add Sugar: Whisk in the caster sugar to the dry ingredients until evenly distributed.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the mango puree, plain Greek yogurt, vegetable oil, and vanilla extract until smooth and well blended.
  5. Combine Wet and Dry: Pour the wet mixture over the dry ingredients and mix thoroughly until no streaks of flour remain. The batter will be thick; if it feels too dry, gradually add 1-2 tablespoons of warm milk to loosen it slightly.
  6. Transfer to Cake Tin: Pour the batter into the prepared cake tin, smoothing the top evenly.
  7. Bake: Bake in the preheated oven at 180°C (350°F) for 40-45 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the tin for 10-15 minutes, then carefully remove it and place it on a cooling rack to cool completely.
  9. Serve: Serve the cake as is or top with whipped cream, fresh mango cubes, and chopped pistachios for added texture and flavor.

Notes

  • If the batter is too thick or dry, adding warm milk helps achieve the right consistency.
  • Ensure the cake is fully cooled before frosting or topping to prevent melting.
  • This cake can be made ahead and stored covered at room temperature for 1-2 days or refrigerated for up to 3 days.
  • For a vegan version, substitute Greek yogurt and whipped cream with plant-based alternatives.
  • Use ripe, fragrant mangoes for the best flavor in the puree.

Find it online: https://marthatasty.com/easy-mango-cake-eggless-recipe/