Eggless Mango Cake recipe | Vegan Mango Cupcakes
Its immensely sad knowing that the mango season is slowly going away for the year :( I thought it was gone when my better half came home one evening last week with a big basket of mangoes. He informed me that a Mexican grocery was selling it and they looked fresh - so he got them. They were succulent and v sweet. Came as a pleasant surprise and I was immensely overjoyed since I am a mango freak. Love them! The batch he bought had about 20 mangoes (It was on a sale - obviously!) and needless to say, I wanted to use all of them without any spoilage. While we enjoyed them as they are, I also managed to make some dishes with them among which was this cake.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
I was running out on dairy and had no eggs on hand,  hence this recipe from Vaishali was IT since its not only just eggless - its Vegan too. Cakes and cupcakes are interchangeable and the only care that one needs to take is the cooking time. Since cupcakes are small, they cook faster whereas cakes will take a little longer for the same batter. We are not crazy about frosting hence did not use any making this low on fat. I also managed to cut down on the recommended sugar since our mangoes were v sweet. If you see the picture above, you can see the texture of the cake. This recipe made a slightly dense and moist cake. The aroma of mangoes coupled with cardamom powder while baking, is something to be experienced. A keeper recipe.

Important Update
A few readers who made this recipe had issues with the recipe. They felt it was dense and chewy without the sponginess. Hence, I thought I will update the post with my comments for such cases. Usually the fat from say butter, dairy etc along with the airiness from Eggs are what that gives that remarkable flakiness, sponginess and richness to a cake. Needless to say Vegan cakes with this little fat (only 1/3 cup oil) will be on the dense side. But unlike many other recipes that I have tried this one managed to stand out with only a lightly dense and melt in the mouth texture. Here are the possible reasons that could make this too much dense.
  • Overmixing the batter - Such cake batter should be handled v gently, I had mentioned that only a gentle mix is enough..overmixing will make it more dense.
  • Overbaking - even a little extra time like say 5-8 minutes can harden the texture of the cake. So the cake could have overbaked.
  • As for tasting delicious - thats entirely dependant on the quality of the mangoes used. Were they sweet? Was the sweetness enough? Did you get the mango taste in this cake? The mix of cardamom and mangoes was v prominent to our taste buds...
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: One 8 inch and 2" deep cake
Ingredients
  • 1-1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cardamom powder
  • 1-1/2 cups mango puree (I added +2 tbsp extra) -(see Tips)
  • 1/3 cup canola oil (I reduced 2 tbsp since I added extra puree)
  • 2/3 cup granulated sugar (I cut down about 2 tbsp since my mangoes were sweet)
  • 1 tsp vanilla
Tips
1.Mango Puree : Alphonso Mangoes work THEbest for this recipe. You get canned alphonso mangoes in all Indian stores. If you are using canned Mango puree cut down few tbsp of sugar from the recipe since canned ones tend to be too sweet already. I used fresh mango puree which were naturally v sweet hence used a little less. But if you are mangoes are not very sweet, use 2/3 cup measurement.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1. It took me about 4-5 mangoes to make about 1-1/2 cups of fresh puree. I skinned the mango and added the pulp to a blender.
2. Pureed them into a smooth consistency. I got a little more than 1-1/2 cups hence used them all and reduced the oil to compensate for moisture in the batter. The result was still good.
3. In a bowl, I sifted the flour along with salt and baking powder together.
4. Add the cardamom and give it a quick mix until blended.
5. In another large bowl, add rest of the ingredients together and whisk well until smooth.
6. Slowly add flour little at a time
7. and give it a gentle mix. Don't over beat the batter.
8. Pour the batter into a well greased cake tin and smooth the top.
9. Bake in a preheated 350 F oven for 30-40 minutes or until a skewer inserted in the center comes out clean. My oven gets heated v fast hence I always reduce the temperature few notches from the recommended one. So I baked the cake at 320F for 20 minutes and it was done for me in that time. Adjust according to your oven.
10. Let it cool for sometime. You will find the cake leaving the sides after cooled.
Dust with powdered sugar or pipe in frosting or serve them as they are. I dusted little powdered sugar and garnished with few fresh mango slices and mint leaves. You can also cut them out into small circles like I did in one of the previous pictures to make small individual serving as a dessert or simply bake them in a muffin pan to make cupcakes. Eggless Mango Cake recipe | Vegan Mango Cupcakes

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14 Member Reviews

By Jonia on Jan 10, 2014

Awesome it turned out! Love it! Thankyou!

By Tribe Seshadri on Sep 7, 2013

Thank you DK - finally I can bake something right - made it today for my little one's birthday - came out very nice!

 

Urmila

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60 Comments

By Diabetics Dezire on Mar 10, 2015

I am a vegetarian i love cakes. It is looking colorful sure i will try this & enjoy with this tasty mango flavored cake. :roll:

By Maria on Jan 30, 2015

So far, I've tried this cake recipe 5 times; 2 times (incl first time!) it turned out as pure perfection; moist but mostly fluffy cake with a subtle mango taste. The other three times I probably mucked up the proportions, having problems with conversions to the metric system. The cakes turned out too oily/greasy and very dense. But somehow all the people I served it to, liked them non the less and they were eaten in no time. So I'll keep practicing! Thanks a lot.

By Neida Kamali on Jul 8, 2014

8) I was looking for a mango poundcake. During the summer I have lots of Mangos. My son has been Vegan for several years and I have learn to cook for him. The cake was very aromatic and it looked nice and golden. My son love it. This is a keeper. :-D

By Chitra on Jun 22, 2014

Hi there was a a bitter taste I followed the exact recipe any idea why was that? Very upset

By Juhi on Jun 20, 2014

My cake was not baking well. For some reason, I let it sit like 10-20 minutes extra, but the outside edges burned and the middle did not cook. Help? :mrgreen:

By u on Jun 15, 2014

hi.. i baked it as with recipe except for the difference of olive oil being used. however, the cake was tasting of flour than mango. any idea why that would happen?

By KS on Jun 9, 2014

I followed the instructions step by step instead of the substitution of canola oil with butter and used good Alphonso mangoes. But I'm afraid the cake wasn't good taste wise. It was only possible to eat it with ice cream since it was dry. I had made it for some visiting guests last night. It was rather embarrassing. I know one thing. I'm never baking a mango cake again. :-?

By Vegan Mango Cake | Culinary Pins on May 12, 2014

[...] <> Embed @  Email Report Recipe Source: http://chefinyou.com/2010/08/vegan-mango-cake/ [...]

By Sowmya on Mar 20, 2014

I tried the cake and it came out very well... I substitute crushed pineapple to make pineapple cake and that worked as well.. Love it

By mccun934 on Feb 9, 2014

Made this with some mango puree and it turned out great. I added cinnamon as well and a tsp of vanilla extract and really enjoyed the cake. thanks for the recipe and pictures!

By Birthday Cakes Vizag on Feb 2, 2014

I love eggless cakes. Thanks for sharing making process step by step.

By abc on Nov 27, 2013

I have 9X9 inch square pan. Should I half the recipe? Thanks

By abc on Nov 27, 2013

I have 9X9 inch square pan. Should I half the recipe?

By Sonia on Jul 27, 2013

Just tried this recipe using whole wheat flour and coconut oil it turned out PERFECT :-D my first recipe from this site and first time baking with mangoes

By Yummayz | Pearltrees on May 30, 2013

[...] to crack open to spread on a piece of warm bread or to enjoy on my morning toast with coffee. Eggless Mango Cake Recipe | Vegan Mango Dessert Its immensely sad knowing that the mango season is slowly going away for the year :( I thought it [...]

By shweta on Apr 27, 2013

if i donot hve oven or microwave & wnt to make it in d cooker so is it possible & hw mch time wl it take plz guide me as today is my pets bday & i wnt to prepare it 4 hm

By Sheetal Mehta on Mar 29, 2013

Hey...Just wanted to know if you've used standard measurements?

I use US measurements. Pls refer this chart : Measurement and Conversion Chart --DK

By Jaya on Mar 8, 2013

I tried it step by step but the cake turned out bitter.

I guess its the Mango that's causing the bitterness. --DK

By james on Nov 1, 2012

tip for the density problem is to warm up the mango puree first, that way it cooks faster and doesnt allow the baking powder aeration to settle.

By vithyya on Jul 24, 2012

:lol: hi tonight i tried this mango cake taste wise would give 5 stars. as you have showed in the picture the texture came out so well. i did minor alteration instead of canola oil i used butter same measure, did not use hand or stand mixer but just mixed with hand. everything was perfect but one thing , here i want your help so please send me a reply, the cake got stuck to the pan so when i inverted only half the cake that is one inch came to the plate remaining one inch stuck with the pan. when i scraped i saw it was burnt. what went wrong can u find either my pan i didn't grease properly or the oven temperature or the cake did not cool down completely? because when we inverted when half the cake broke up steam escaped. i had been baking cake for more than 5 years now. but this kind happens in this particular pan your advice is valuable.

By VARALAKSHMI on Jun 28, 2012

I tried this recipe from Holy Cow. Though it was ok, there was awful oil smell. I used fresh sundrop sunflower oil and tried in convection mode. Don't know what went wrong. Kindly let me know the temp settings for MV Con Mode and whether only canola oil is to be used

By jane on Jun 21, 2012

This was so good! I used fresh mangoes, but I live in an area where it's difficult to get them all except for maybe 1 month of the year, and even then they are often not great, so I think next time I will use canned puree and just add less sugar. I topped it with whipped coconut cream mixed with a bit of mango nectar and it was divine, especially after it had been refrigerated over night. I think next time I will substitute coconut oil for the canola oil to complement the frosting. Thank you so much for this recipe!

By SINDUJA on Jun 3, 2012

this recipe was too cool!!!! i made them as cupcakes and they turned out really cool thx u so much

By Sumi on May 5, 2012

Can we use olive oil or any cooking oil instead of Canola oil ?

By Sumi on May 5, 2012

Can we use olive oil or any other cooking oil instead of canola ?

By Preeti on Apr 14, 2012

Pls tell me the temperature required in microwave convection mode for this mango cake

By rusty on Apr 8, 2012

thanks..... the recipe worked for my sis's bday.. as she loves mangoes. that was ossum...... thanks 1nce again....... :-o :-D

By Nikita on Mar 30, 2012

the bst thng abt ur site/blog is the stepwise explntn wit pics....it really helps...:) I'm 18 n had vry ltl craze of cooking...u took it to its peak...lol

By Mangoes. To an Indian. « misschawla on Feb 14, 2012

[...] mango flavored cakes [...]

By TT on Jan 31, 2012

Hi love your blog, I want to make your cake for my mother who is vegan but not a big fan of mangos :(... I wanted to ask if it would be possible to substitute the mango puree for pears and half the flour for ground almonds... Im an experienced baker but this is my first forey into vegan cooking and would really appreciate any feedback. Thank you Titi

By Geo on Jan 25, 2012

Awesome. Thanx for the reply. I'm gonna try it out this weekend

By Geo on Jan 24, 2012

Is this a good cake recipe ro use as a layering cake or is it more of a frosting-less cake?

Its great with frosting too. You can use it for layering. Its not that fragile.

By Aarthy on Dec 21, 2011

Very nice. I got a box full of ripe mangoes. Going to try ur recipe. can u pls tell me what is vanilla? is it an essence or extract? Also can u pls give me link to mango cake with eggs used?thanks a lot,Aarthy

I used an Extract. Will post the recipe of one with eggs the next time I make it for sure :)

By Nidhi on Jul 28, 2011

I'd like to try this out but I have few queries. What kind of flour have you used?Is it maida or atta? Also, from where can one buy vanilla? Can one use normal saffola oil instead of canola oil? And from where can I buy a cake tin?

By Aysa on Jul 7, 2011

Hi Could you please tell me what kind of blender have you used here and the brand name too, cause i've tried loads of blenders and i've not found any like the one that you've used. Thanks!

Mine is from India - Preethi ChefPro +

By Parvathy on Jun 19, 2011

I made this... must say it did look like how it was in the pic... nice n moist... but tasted rotten :( i was sooo confident of a flawless recipe that i dint bother to taste the mango and it turned out to be bitter actuallly :( i have tried ur vanilla cake and it came out awesome ...

By raga on Jun 16, 2011

i made this and it turned out exactly like the photo.....it was moist and did not taste eggless at all....i used the canned mango pulp and sunflower oil ....i baked it in the oven for 35 min ....i cut the cake in the centre and added fresh mango chunks.....i believe the key to this cake is not over mixing.....

By Deepa on Jun 14, 2011

Lovely receipe and definately would taste divine! I have a question if I wish to mix eggs - How much eggs do I need to add, at what stage do I mix it and will it both eggwhite and yellow that needs to be mixed.

I have another recipe coming with eggs. I hope that recipe will be to your liking :)

By Hamsa on Jun 11, 2011

Hi, Can we use self-raising flour for this? or does it have to be all purpose?? Thanks :-)

By moumita on Jun 10, 2011

1 - 1/2 cups all purpose flour or 1-1/2 cups mango puree .. is this 1 cup + 1/2 cup or 1 cup or 1/2 cup .. i am so confused about this measurement... can i please let me know about this... I will be glad.. then i can try your recipe.. Thank You!! :wink:

It is 1 AND a 1/2 cup moumita :)

By Ranjini on Apr 26, 2011

:) Very nice, tried it out today, a bit moist, but then you had said it will be moist, would reducing the oil further help in making the cake less moist? Thanks again for a lovely recipe.

By Angel of the North on Apr 26, 2011

I still haven't found out the size of cake tin, so shall have to give that recipe a miss. NEVER use cardamom powder because the ready ground stuff is often adulterated and tastes unpleasant. Get proper green cardamom and grind in a pestle and mortar or an electric coffee grinder.

By Anita Menon on Apr 26, 2011

I made this cake today, since it is a vegan recipe. Sadly it did not turn out well at all. A colossal failure to say the least. I made it by following all your instructions to the tee - not over mixing, perfect measurements. I made it in a microwave where I followed the instructions perfectly. NOt overcooking it and using right vessel. the end result was a halwa kind of a thing with no cake consistency. But it does look good on your blog.

By Linda on Apr 20, 2011

Will be making my first vegan dessert at a vegan lunch next week on Aruba (mangoes all year round ;)). As a real (omnivore) amateur-cook, I'm expanding my horizon and try to make this cake (sounds delicious) One thing I would like to know is how many does the cake serve? I know it depends on how you cut the pieces, but i need to know if I need to make one or two cakes (there will be around 15 people attending) Thanks

By chithra on Apr 19, 2011

Hi I'm a big fan of ur site .. I keep drooling at all the pics u post ..excellent work .. Jus one question , can I substitute all purpose flour with self raising flour . will it make any difference ? Thanks chithra

By Angel of the North on Apr 17, 2011

I am not a vegan but this looks like a very interesting recipe. However, I can't find the size of tin anywhere and wonder whether this was what caused problems for some of your readers. I can also assure your correspondent that if the best mangoes are sent to Europe, then they certainly don't make it to UK supermarkets, where mangoes are generally under-ripe and limitied to only one or two varieties.

By Dipika on Nov 17, 2010

can one add a splash of of full fat milk to make this richer.. or maybe 1 Tbsp cream...? this sounds like a gorgeous recipe! :)

By Shirmel on Oct 19, 2010

Thank you for this recipe. I was thinking of using whole wheat flour or or whole wheat pastry flour instead of white flour. I have used both in another egg less carrot cake recipe.

By Shee on Sep 29, 2010

I love mango cake! Its available here whole year round. Definitely i will try this. . Thanks for sharing :-P

By Ann on Sep 13, 2010

That looks awesome. I tried making a genoise cake with mango pulp, and the cake came out way too dry. So I'd love to try this and see if I can pull off that enticing mango flavor within the cake.

By Vardhini Koushik on Aug 24, 2010

Thanks for your response DK. Will try again later keeping in mind the points you have mentioned.

By Irene on Aug 22, 2010

what is cardamom powder ? can i dont put this in this recipe ?

Cardamom is a spice (http://en.wikipedia.org/wiki/Cardamom). You can buy it as a whole spice, skin it and powder the seeds at home. Or save time and buy the powdered version in the shops..should be available in the spice section. Its immensely aromatic and adds flavor to the dish. You can skip it for this, but it goes immensely well with the mangoes. :)

By Priya on Aug 21, 2010

Spongy cake looks yummy..love mango in cakes..

By Latha on Aug 21, 2010

Gorgeous mango cake.

By Mary Moh on Aug 20, 2010

Oh wow.....love this! The colour and texture are so beautiful. I love mango. This would be perfect for me. I would love to try. Thanks very much for sharing. Have a lovely weekend. Mary

By Ranjana on Aug 20, 2010

Already drooling! :-P. Can i use refined sunflower oil instead of canola?

By Jane @ Sweet Basil Kitchen on Aug 20, 2010

Mangos here in the Heartland are very pricey. They ususally run at least $1 each. I bookmarked this recipe, but will probably try frozen mango chunks, they are available all year and decent price.

By Prerna@IndianSimmer on Aug 20, 2010

OMG! How talented are you btw? Eggless cake and then with mango?? You've got to be kidding! And it looks so low fat that I can eat it everyday.. LOve the recipe. Will try it ASAP :-)

By nags on Aug 20, 2010

this is really gorgeous. planning to try this canned pulp :)

By SD on Aug 20, 2010

Yey!!!!! Mangos and cake together.... irresistable .... And the recipe looks pretty simple too.... Unfortunately , the mangoes that we get here are no better than Papayas . All texture , test and fragrance wise ... :( I hear all first quality mangos are exported to US and European market , and what we purchase in India is only second quality ... I Wonder where every single of them is going ??? But this time when I had been to india .. I ate mangoes with breakfast lunch and dinner and got two bottles purried with me .... Fresh mango puree with no preservatives ... Not to say it did not last even for two weeks ... as i was making Mango Lassi , Mango Milkshake , Aamras ... every day ... :D