Mango Cake | Eggless Mango Cake Recipe

Eggless Mango Cake is a soft, moist, and egg-free dessert that captures the vibrant flavor of ripe mangoes in every bite. Made with a blend of whole wheat flour and all-purpose flour, it’s both hearty and tender, perfect for those looking for a slightly wholesome twist without compromising on fluffiness.

This eggless cake recipe uses sweetened condensed milk, melted butter, and a fragrant dash of vanilla or mango extract to enhance the natural sweetness of the mango puree. It’s ideal for summer celebrations, afternoon tea, or even as a quick everyday treat.

Mango Cake Recipe

I always wanted to make a proper mango cake. I am telling you this is the perfect recipe for that. The cake is moist, soft and full of mango flavour.

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It is known by names like mango sponge cake, eggless mango loaf cake, Indian mango cake, or tropical mango tea cake, this simple yet flavorful bake is loved by kids and adults alike.

It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, and you can even toss in chopped nuts or coconut for added texture. Whether you’re hosting a party or just craving something fruity and homemade, this eggless summer mango dessert never fails to impress.

About Mango Cake

Soft whole wheat cake with an addition of fresh mangoes which makes the cake so soft and moist. The cake is made eggless and here sweetened condensed milk acts as an egg substitute. When mangoes are in season, this is the cake to try for sure. Try and use ripe mangoes like alphonsa or chapata variety in mangoes for best aroma and taste. The cake taste wholesome and it is perfect partner with a cup of tea or coffee.

It started with leftover mangoes and a craving for something cozy, one spontaneous bake turned into a family favorite. This eggless mango cake became our go-to comfort dessert, filling the kitchen with its tropical scent and golden glow.

What makes this cake special is its perfect balance, sweet but not overpowering, soft yet slightly dense, and rich without needing eggs. It’s a fantastic option for those looking for an eggless cake recipe that feels both indulgent and light. With the natural flavor of fresh mango puree, a buttery crumb, and subtle hints of vanilla, it’s hard to believe something so simple can taste this good.

Loved by kids and adults alike, this mango tea cake is ideal for lunchboxes, tea parties, or even gifting. It’s a must-try during mango season. It pairs wonderfully with cardamom chai, iced coffee, or even a scoop of mango sorbet on the side.

Similar Recipes

Mango Glazed Cake

Eggless Mango Muffin

Dried Mango Muffin

Why this recipe work

Natural Sweetness and Moisture: The use of fresh mango puree adds tropical flavor, moisture, and natural sweetness, no need for artificial flavorings.
Richness Without Eggs: Sweetened condensed milk replaces eggs, acting as a sweetener and binder, while adding a creamy texture.
Customizable and Versatile: Easily adaptable with chopped nuts, chocolate chips, dry fruits, or even a simple glaze.
Stays Fresh Longer: Thanks to condensed milk and butter, this cake stays moist and tasty for 2–3 days at room temp. The flavor deepens over time, perfect for make-ahead plans.
Naturally Vibrant Color: The mango puree gives the cake a golden yellow hue, making it visually appealing without added colors.

Why I love this recipe – This is a true no-fuss, one-bowl recipe with minimal cleanup, ideal for busy weekdays or lazy weekends. Even novice bakers can get this right on the first try. It’s practically fail-proof. It’s a nostalgic throwback to summer holidays and ripe mangoes, baked into a comforting treat. Its soft texture and fruity flavor make it a favorite among both kids and adults. Can be made with fresh or canned mango pulp, so you can enjoy it even when mangoes are out of season. Use this recipe for making muffins, cupcakes, layered cakes, or even mango trifles.

Mango Cake Ingredients

Wheat Flour: Adds a wholesome, slightly nutty flavor and boosts the nutritional profile. It gives structure to the cake while keeping it soft and hearty.

All-Purpose Flour: Lightens the texture when combined with wheat flour, helping create a tender crumb that doesn’t feel too dense.

Sweetened Condensed Milk: Acts as both a sweetener and an egg substitute. It gives the cake a creamy richness and helps bind the ingredients together.

Melted Butter: Infuses the cake with buttery flavor and ensures a moist, melt-in-mouth texture. It also adds richness and helps with the cake’s softness.

White Sugar: Balances the tang from mango and enhances the natural sweetness of the fruit. It also contributes to a beautiful golden crust while baking.

Mango Puree: The hero of the recipe! It brings a burst of tropical flavor, natural sweetness, and a bright golden hue to the cake.

Vanilla or Mango Extract: Elevates the aroma and enhances the mango flavor, adding depth and warmth to the overall taste.

Baking Powder: Acts as a leavening agent that helps the cake rise evenly and creates a fluffy texture.

Baking Soda: Works alongside baking powder to give a better lift and ensures the cake isn’t overly dense-especially important in eggless recipes.

Hacks to follow

Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Use Alphonso or Kesar mangoes for the best color and rich flavor in the puree.

Strain the mango puree for a smooth texture, this avoids any fibrous bits in your cake.

If using store-bought mango pulp, reduce the sugar slightly as it’s usually sweetened.

Warm the butter slightly before mixing, it blends better with condensed milk and mango.

For extra moisture, add a tablespoon of yogurt or milk if the batter feels too thick.

To avoid sticking, line your baking tin with parchment and grease it well.

Let the cake cool completely before slicing, it firms up and cuts cleanly.

Make it festive by adding chopped pistachios, almonds, or coconut flakes on top before baking.

How to Make Eggless Mango Cake (Stepwise Pictures)

Line a square pan with parchment and grease it well with oil

take mangoes in a blender

puree till smooth..you will be needing around 1 cup of puree

melt some butter in a pan

take it in a bowl

add in condensed milk

add some sugar

mango essence or vanilla essence

add mango puree

whisk well

now in a sifter, add wheat flour

add all purpose flour

baking powder

add in baking soda

use a whisk to mix gently

I changed it to a spatula

fold gently

spoon it into the pan

spread evenly

bake till done

Cool it down, slice and serve

Expert tips

Don’t over mix the batter, mix just until everything is combined to avoid a dense cake.
Grease and line your pan well to prevent sticking and get clean slices.
Let the cake cool completely before slicing, it firms up as it rests and enhances the flavor.
Check sweetness of your mango puree before adding sugar, adjust if your mangoes are very sweet.
Room temperature ingredients work best, they blend more smoothly and bake evenly.
Add flavor twists with cardamom powder, saffron, or a handful of chopped nuts for added texture.
Test with a toothpick, it should come out clean or with a few moist crumbs to ensure it’s baked through.
For a dairy-free version, swap butter with oil and use coconut milk instead of condensed milk.

Variations

Eggless Mango Muffin: These soft and fluffy eggless mango muffins are bursting with tropical flavor, made with ripe mango puree and warm spices, perfect for a light breakfast or teatime snack.

Mango Cake: A moist and vibrant mango cake that highlights the sweet richness of fresh mangoes, often topped with a light cream or glaze for a tropical twist.

Tropical Mango Coconut Bread: This tropical mango coconut bread combines juicy mango chunks and shredded coconut in a soft, fragrant loaf that’s ideal for summer brunches or afternoon treats.

Hawaiian Mango Bread: Hawaiian mango bread is a fruity, tender quick bread infused with island flavors, think sweet mango, crushed pineapple, and a hint of cinnamon for a deliciously exotic loaf.

FAQ

1. What can I use instead of eggs in mango cake?

Common egg substitutes include yogurt, condensed milk, mashed banana, or applesauce. These helps maintain moisture and structure in the cake.

2. Can I use canned mango pulp instead of fresh mangoes?

Yes! Canned mango pulp works great and offers consistent flavor. Just make sure it’s unsweetened or adjust the sugar accordingly.

3. What flour is best for eggless mango cake?

All-purpose flour is commonly used, but whole wheat flour can be a healthier alternative. For gluten-free versions, use a 1:1 gluten-free baking blend.

4. How do I make the cake moist without eggs?

Using ripe mango puree, oil or butter, and yogurt or milk helps retain moisture. Don’t overbake, as that can dry out the cake.

5. Can I bake this in a microwave or cooker?

Yes! You can bake it in a microwave (convection mode) or a stovetop cooker. Just adjust the baking time and temperature accordingly.

6. How long does eggless mango cake stay fresh?

It stays fresh for up to 2–3 days at room temperature or up to a week when refrigerated in an airtight container.

7. Can I frost this cake?

Absolutely! It pairs well with whipped cream, mango glaze, or even cream cheese frosting for a richer flavor.

8. Is it suitable for vegans?

To make it vegan, use plant-based milk and yogurt (like almond or soy) and ensure no dairy is included in the frosting or other ingredients.

More Mango Recipes to Try

📖 Recipe Card

Mango Cake Recipe | Eggless Mango Cake

Eggless Mango cake with step by step pictures. Mango cake is made using whole wheat flour, fresh mangoes, sugar, condensed milk and made egg free. Learn how to make Eggless Mango Cake with stepwise pictures.

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 323kcal

Equipment

18 cm square cake pan
Mixing Bowl

Notes

The original recipe calls for complete wheat flour, I modified it and added 1 cup of wheat flour and a ½ cup of plain flour. but i am sure the cake will be just perfect with complete wheat flour as well.

Addition of sugar depends on your taste.

Try to use a ripe really sweet mango for the best mango flavour.

I had some mango essence on hand, so i used it. You can just use plain vanilla essence.

You can toss some chocolate chips, coconut or chopped nuts in this as well.

A simple chocolate glaze over this will be just perfect as well. but i wanted a plain simple mango cake without the glaze.

Nutrition

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