This eggless mango cake is packed with flavors from fresh mangoes, soft and moist, and requires no fancy ingredients to prepare at home.
I have used eight ingredients in total, all of which are basic ingredients you use in your kitchen daily. Try this out if you want to start baking and impress your guests at the next party.
This mango cake can be served as an after-meal dessert, a slice of bread for breakfast, or a snack with a cup of coffee or tea.
All of us at home love mangoes when they are in season. Some of the best & easy mango recipes that you must try.
Ingredients used to make this soft and moist mango cake or loaf bread :
I have just used flour, baking powder, baking soda, and salt for the dry ingredients. Vanilla extract, mango puree, and oil are the wet ingredients in this recipe.
Coconut oil gives a different aroma to the cake, and I love to use it in my vegan baking. You can even make this cake richer and vegetarian by using butter instead. Also, make sure that the mango puree you use is smooth.
Ingredients for EGGLESS MANGO CAKE | VEGAN MANGO CAKE | MANGO LOAF
1 ½ cups All-purpose flour or Maida
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Sugar
½ cup Oil
1 teaspoon Vanilla extract
1 cup Mango puree
How to make EGGLESS MANGO CAKE? | VEGAN MANGO CAKE | MANGO LOAF
Grease the bread loaf pan with oil or butter or line it with parchment paper. Preheat the oven to 350 degrees F.
Add all the dry ingredients to a bowl - flour, baking powder, baking soda, salt, and mix.
In another mixing bowl, add sugar and oil and whisk for a minute. Add vanilla extract, mango puree, and whisk until smooth.
Add the dry ingredients to the bowl containing wet ingredients in parts, and mix until just combined. Do not overmix. Check out the video here.
Bake it in preheated oven for 30 to 40 minutes or until a toothpick inserted at the center comes out clean.
Let this cool for about 5 to 10 minutes, and unmold the bread from the loaf pan. Transfer the bread to a cooling rack till it cools down completely. Then cut them into slices. Serve with a cup of coffee or tea and enjoy
Tips:
- Make sure the mangoes you use are ripe and sweet.
- See that the mangoes are not fibrous.
- The cake's color and sweetness depend on the type of mangoes used.
- I use coconut oil, and it gives the dessert a different flavor. You can use any neutral cooking oil. Oil can be replaced with butter for a vegetarian version and a richer taste.
Want to give it an Indian flavor?
Then instead of vanilla extract, feel free to use cardamom powder.
Can I use canned mango puree or store-bought pulp in the recipe?
Store-bought mango pulp or puree can be used. But the taste will be different.
Can I bake mango cake in the microwave?
Yes. If you have a microwave with convection mode, then you can. Preheat the oven to 160 degrees celsius. Bake it for 30 to 40 minutes or until a toothpick inserted comes out clean.
Video recipe for Eggless & Vegan Mango Cake | Mango Loaf Bread
Detailed recipe for Mango Bread , Eggless & Vegan Mango Cake
EGGLESS MANGO CAKE | VEGAN MANGO CAKE | MANGO LOAF | MANGO BREAD
Ingredients
- 1 ½ cups All purpose flour or Maida
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Sugar
- ½ cup Oil
- 1 teaspoon Vanilla extract
- 1 cup Mango puree
Instructions
- Grease the bread loaf pan with oil or butter or line it with parchment paper. Preheat the oven to 350 degrees F.
- Add all the dry ingredients to a bowl – flour, baking powder, baking soda, salt, and mix.
- In another mixing bowl, add sugar and oil and whisk for a minute. Add vanilla extract, mango puree, and whisk until smooth.
- Add the dry ingredients to the bowl containing wet ingredients in parts, and mix until just combined. Do not overmix. Check out the video here.
- Bake it in preheated oven for 30 to 40 minutes or until a toothpick inserted at the center comes out clean.
- Let this cool for about 5 to 10 minutes, and unmold the bread from the loaf pan. Transfer the bread to a cooling rack till it cools down completely. Then cut them into slices. Serve with a cup of coffee or tea and enjoy
Notes
- Make sure the mangoes you use are ripe and sweet.
- See that the mangoes are not fibrous.
- The cake’s color and sweetness depend on the type of mangoes used.
- I use coconut oil, and it gives the dessert a different flavor. You can use any neutral cooking oil. Oil can be replaced with butter for a vegetarian version and a richer taste.
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Vasudha
Can I use whole wheat flour ( atta) instead of all purpose flour ? Will it make the bread dense ?
Kushi
Yes, You can use wheat flour. I recommend using half with whole wheat flour and the remaining half with maida only for best results. But for dietary restrictions, you can use wheat flour. But note that the taste and texture will vary accordingly.
marlene
wonderful recipe