Discover how to make the ultimate eggless mango cake that’s moist, fluffy, and bursting with tropical flavor! This is one of the best mango cake recipes you’ll find online, and it’s perfect for summer celebrations, birthdays, or anytime you crave something fruity and sweet. What makes this cake truly special is that it’s made without eggs and instead uses sweetened condensed milk for richness and structure.
Fresh mango puree infuses the sponge with natural sweetness and aroma, while the absence of eggs makes it suitable for vegetarians. The batter comes together quickly, and the result is a soft, golden cake that’s light yet indulgent.
And that’s not all—this egg-free mango cake is crowned with a smooth, velvety mango sauce that’s rich in fruity flavor. This luscious glaze not only enhances the taste but also adds a glossy golden finish, making each slice look and taste absolutely delightful.
Whether you’re new to baking or a seasoned pro, this easy-to-follow recipe is sure to impress. With minimal ingredients and maximum flavor, it’s a tropical treat that will leave your guests asking for seconds.
You’ll Love This Egg-Free Cake
- Simple, One-Bowl Recipe
- No complicated steps or multiple bowls here! This mango cake uses a single mixing bowl, making cleanup quick and easy—ideal for both beginners and busy bakers.
- Just 7 Basic Ingredients for the Cake
- You only need a handful of pantry-friendly ingredients to whip up the cake. No fancy tools or specialty items required.
- The Sauce Needs Only 3 Ingredients
- The mango sauce is just as simple—just three ingredients come together to create a rich, vibrant topping that takes this cake to the next level.
- Batter Ready in Just 15 Minutes
- It takes just 15 minutes to prep, starting from assembling your ingredients to getting the batter ready and into the baking pan. It’s fast, efficient, and perfect for those spontaneous dessert cravings.
- Egg-Free Yet Light and Moist
- Though completely eggless, the cake turns out incredibly soft and spongy. The texture is moist and tender, proving you don’t need eggs for a beautifully risen cake.
- Naturally Flavored with Mango Pulp
- Mango pulp is blended into the batter, lending the cake a beautiful golden color along with a mild, natural fruity taste. For a stronger mango punch, feel free to stir in a bit of mango extract or essence.
- Luscious Mango Topping
- The creamy mango sauce poured on top is loaded with pure mango flavor. It’s smooth, rich, sweet, and the perfect finishing touch that makes every bite indulgent and satisfying.
Ingredient Notes For Mango Cake:
- Cardamom Powder: Just like many beloved Indian desserts—think mango halwa or mango shrikhand—a pinch of cardamom powder adds a warm, aromatic note that enhances the tropical sweetness of mango. It blends beautifully with the fruit’s flavor and gives the cake a subtle traditional twist.
- Flavor Variations: Want to change it up? If you’re looking to switch things up, try using ½ teaspoon of ground cinnamon for a warm, comforting flavor or ½ teaspoon of dry ginger powder (sonth) for a gentle kick of heat. Prefer a milder profile? Add 1 teaspoon of pure vanilla extract to bring a soft, sweet fragrance to the cake.
- Mango Pulp Options: For this recipe, I chose canned Alphonso mango pulp, which is easily accessible at Indian grocery stores and offers consistent flavor and texture. Alphonso mangoes are prized for their vibrant color, intense aroma, and naturally rich sweetness, which makes them perfect for use in desserts. You can absolutely use fresh mango puree as well—just peel, chop, and blend the mango until smooth.
- Sweetness Level: Since canned mango pulp usually comes sweetened, I skipped adding any additional sugar to the recipe. If you’re using fresh mangoes, taste the puree and add sugar while blending, depending on the sweetness of the fruit.
- Sweetened Condensed Milk: This acts as a fantastic egg replacement. It adds richness, moisture, and a deep sweetness to the cake, helping to create a soft, fluffy texture without needing any eggs at all.
Step-by-Step Instructions:
Prep Work:
Begin by preheating your oven to 350°F (180°C). Allow it to heat for at least 10 minutes before placing the cake inside.
Melt the butter gently and set it aside so it cools down to room temperature.
Lightly grease a 9-inch round cake pan using butter or oil spray to prevent sticking. You can also line the base with parchment paper for easier unmolding. Set the pan aside.
1) Combine Wet Ingredients
In a large mixing bowl, add the melted, cooled butter along with the mango pulp (preferably Alphonso for the best flavor).
2) Add Condensed Milk
Pour in the sweetened condensed milk, which replaces the eggs and also adds richness to the batter.
3) Whisk Until Smooth
Using a whisk, mix everything thoroughly until the mixture is smooth, creamy, and well combined.
4) Sift in the Dry Ingredients
Place a fine sieve over the same bowl. Into it, add all-purpose flour, baking powder, baking soda, and cardamom powder. Sift the dry ingredients directly into the wet mixture to remove any lumps and to ensure the batter turns out smooth and well-aerated for a soft cake.
5) Mix to Form the Batter
Carefully mix the dry ingredients into the wet mixture using a whisk or spatula until the batter is smooth and lump-free. Avoid overmixing to maintain a soft, tender crumb.
6) Pour into Pan
Transfer the batter into your prepared cake pan. Lightly tap the cake pan on the counter to even out the batter and let any air bubbles escape before baking.
7) Bake to Perfection
Place the cake pan in the preheated oven and bake for 38 to 40 minutes, or until a toothpick inserted in the center comes out clean and crumb-free. A slight dip in the center is normal for eggless cakes—don’t worry, the texture will still be great.
8) Cool and Unmold
Take the cake out of the oven and allow it to rest in the pan for around 5 minutes. After that, slide a butter knife around the edges to release it, then carefully flip the cake onto a cooling rack. Allow it to cool completely before slicing.
Expert Tips for the Perfect Eggless Mango Cake
1. Choose the Right Mango Pulp
For the most flavorful result, use Alphonso mango pulp—either canned or homemade. Canned Alphonso is rich, sweet, and intensely aromatic. If using fresh mangoes, ensure they are fully ripe, non-fibrous, and naturally sweet. Blend to a smooth puree and taste for sweetness before adding.
2. Measure Ingredients Accurately
Baking is a science. Even a slight variation in the ratio of wet to dry ingredients can affect the cake’s texture. Use measuring cups and spoons, and level off ingredients for accuracy.
3. Don’t Skip Sifting
Sifting the dry ingredients—such as flour, baking powder, baking soda, and cardamom—not only removes any lumps but also helps incorporate air, resulting in a lighter, smoother batter. It also evenly distributes the leavening agents throughout the mix.
4. Do Not Overmix
Mixing the batter too much can deflate the air, leading to a heavy and dense cake texture. Mix just until the dry ingredients are incorporated into the wet mixture for a soft, spongy result.
5. Oven Temperature Matters
Always preheat your oven. Baking the cake in a cold oven may result in a flat, undercooked center. Try not to open the oven door too often during baking, as sudden temperature changes can cause the cake to collapse in the center.
6. Toothpick Test
To check doneness, insert a toothpick or skewer in the center of the cake. If it comes out clean or with a few crumbs (not wet batter), the cake is done.
Flavor Variations:
- Coconut Mango Cake: For a delightful tropical twist, stir about ¼ cup of desiccated coconut into the batter before baking. The natural sweetness and chewy texture of coconut complement the fruity mango flavor wonderfully. Not only does it enhance the cake’s taste, but it also adds a subtle crunch that makes each bite more interesting. Toasted coconut flakes can also be sprinkled on top of the mango sauce for an extra layer of flavor and a touch of elegance.
- Spiced Mango Cake: If you’re baking during cooler months or love warm, comforting flavors, try replacing cardamom with a mix of warming spices. Use ¼ teaspoon cinnamon, a pinch of nutmeg, and a hint of ground ginger. This blend creates a cozy aroma and flavor that beautifully balances the sweetness of mango. It’s perfect for holiday gatherings or an afternoon chai-time treat.
- Nutty Mango Cake: For some added crunch and richness, fold chopped pistachios or almonds directly into the batter or sprinkle them over the top just before baking. Nuts not only offer a contrasting texture, but their slightly toasted flavor pairs incredibly well with the silky smoothness of mango. You can also garnish with silvered almonds or pistachio dust for a bakery-style finish.
- Gluten-Free Mango Cake: Following a gluten-free lifestyle? Simply swap the all-purpose flour with a store-bought gluten-free flour blend. For best results, use a blend that contains xanthan gum or guar gum, which help mimic the elasticity and structure of traditional flour. The cake turns out just as soft and moist, and your gluten-sensitive guests will be delighted to indulge without worry.