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 eggless mango bread loaf if you want to start baking and impress your guests at the next party.
This vegan 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. If you love quick breads, be sure to also check out our rich and moist carrot cake, delicious zucchini bread, and classic cornbread recipes.
All of us at home love mangoes when they are in season. Some of the best & easy mango recipes that you must try.
Ingredients
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 list
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
Preparation Steps
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 of preparing eggless mango cake 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
Recipe Tips and FAQs
- 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.
Instead of vanilla extract, feel free to use cardamom powder or a few saffron strands.
Store-bought mango pulp or puree can be used. But the taste will be slightly different.
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.
Other fruit-based recipes to try
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Recipe card
Best Eggless Mango Cake
Equipment
Ingredients
- 1.5 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 the following dry ingredients to a bowl – flour, baking powder, baking soda, salt, and mix.1.5 cups All purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
- In another mixing bowl, add sugar and oil and whisk for a minute. Add vanilla extract, mango puree, and whisk until smooth.¾ cup Sugar, ½ cup Oil, 1 teaspoon Vanilla extract, 1 cup Mango puree
- Add the dry ingredients to the bowl containing wet ingredients in parts, and mix until just combined. Do not overmix. Check out the video of eggless vegan mango bread.
- 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
Video
Notes
- Use mangoes that are ripe and sweet.
- See that the mangoes are not fibrous.
- The cake’s color and sweetness depends 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.
Nutrition
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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