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Eggless Mango Cake

5 from 6 votes
Total: 1 hour 5 minutes
Serves 6

Some recipes are simply addictive: addictive to the taste buds and addictive to the sight. This one is just that! Prepared with a few ingredients, this velvety, moist, and flavorful Eggless mango cake is an absolute indulgence.

The melt-in-your-mouth texture, the exciting mango flavor, the beautiful yellow color, and the incredible frosting of this marvelous creation makes it a show-stopper dessert for any occasion.

How to make an eggless mango cake

As the season of this delicious fruit is here, fresh, juicy, and beautifully ripe mangoes are everywhere and when in season, you cannot resist the temptation to indulge in a recipe created with this insanely delicious fruit.  

Here are some of my previously curated recipes with this fruit —  mango slushies, mango kulfi, mango-strawberry daiquiri, mango peda, and mango piña colada.

Finding different ways to incorporate mangoes into my recipes is fascinating.

Now, let me introduce you to my new favorite fixation – Mango cake without eggs!

There could be no better way to indulge in its richness and fruity admiration than to prepare a stunner recipe like this.

Freshly baked and decadent slices of this mango cake can transform any day into an extravaganza!

So, get ready to pamper your palate and make way for this heavenly recipe of Eggless Mango Cake that is insanely easy to bake.

Eggless mango cake with frosting and fresh mangoes

Eggless Mango Cake Recipe

This recipe for Eggless Mango Cake is made with a fresh pulp of ripe and juicy mangoes. Mango purée  and mango essence add to the intense flavor and the enticing yellow color that make the cake a super indulgent treat.

The whipped cream mango-flavored frosting tops the cake with glamour and makes it completely irresistible.

This soul-satisfying recipe derives most of its sweetness from the ripe mangoes, and buttermilk lends it the desired moistness.

This cake is a perfect alternative to store-bought processed desserts as it contains the myriad health benefits of mangoes.

Mangoes are rich in vitamins and minerals and are also packed with immunity-boosting nutrients. They are low in calories and also support heart health.

The nutritious mangoes also aid digestion and lower the high blood pressure level.

Reasons You’ll ♡ Eggless Mango cake

This Eggless Mango Cake is bursting with irresistible mango flavor and is truly a divine delicacy. Here are the reasons why you would love this cake —

  • An easy and simple recipe that calls for basic pantry staples.
  • An egg-free recipe, suitable for those refraining from the consumption of eggs
  • Has a gorgeous silky texture and flavorsome
  • Makes a stunning dessert for every occasion
  • A perfect snack to pack in the tiffins and delight your little ones with their favorite treat!

The best part, it can be turned vegan by swapping regular buttermilk with plant-based buttermilk and regular whipped cream with full-fat plant-based whipped cream. 

Ingredients for eggless mango cake

Eggless Mango cake Ingredient list

Mangoes — This luscious fruit is the star ingredient of the recipe. Choose fresh, ripe, and juicy mangoes for this recipe as they will render a beautiful color and a fantastic flavor to our cake. Avoid using mangoes that are overripe and have a fibrous pulp.

Flour — The base ingredient for our cake, use fresh all-purpose flour for best results.

Baking powder/ Baking soda — These are the leavening agents that aerate the cake batter to create the fluffiest cake and lend a velvety texture to it.

Salt — The all-sweet cake needs to be balanced for sweetness, and a pinch of salt does just that. In doing so, it also lifts the flavors of the other ingredients used in the recipe.

Sugar — The sweetening agent that lends perfect sweetness and flavor to our Mango cake.

Mango purée — Adds moisture, flavor, and color to the cake.

Oil — Adds moisture and softness to our yummy mango cake. It is used as a substitute for butter in the recipe.

Buttermilk — Lends moistness and richness to our delicious cake. It also helps the batter to rise well.

Essence — Mango essence brings a more intense fruit flavor to the cake recipe.

Cream — Heavy whipped cream makes the best frosting to layer and decorates the cake that looks so tempting!

Cornstarch — Brings tenderness to the cake besides making it lighter and creating a softer crumb.

Yellow color — Yellow food color lends a beautiful color to the recipe, making it look attractive and completely irresistible!

Decorated eggless mango cake

Step By Step Eggless Mango cake Instructions

Prep-up  Preheat the oven to 330°F. Brush the cake pans generously with cooking oil or butter. Set it aside. 

Mix wet ingredients — Combine sugar, buttermilk, oil, and mango essence in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined. 

Combine wet and dry ingredients  Add the dry ingredients to the wet ingredients. Mix the dry ingredients until just combined. Add Mango purée and mix until fully incorporated into the batter. 

Bake the cake — Pour the batter into the greased 2 6-inch round baking springform pans. Bake for 45-50 minutes or until the toothpick inserted comes out clean. 

Let the cake cool down before unmolding  Allow the eggless mango cake to cool in the pan.  The cake is easier to unmold when it has completely cooled, as it leaves the greased pan quickly. So, always wait till your cake has cooled down. Carefully unmold the cooled cake onto a clean plate

Assemble the cake — When ready to assemble, remove the cake from the springform pan. Using a sharp knife slice the cake horizontally into 2 halves. 

Layer the mango cake with mango purée and whipped cream. Invert the whipped cream frosted layer (upside down) on top of the mango layer. Repeat the same with the other layer. 

Now, apply a thin layer of frosting to the top and sides of the cake with a spatula. Smoothen it out and cover the entire cake. Pipe a star design all around the top and side of your cake. Add a fun touch by placing some mango scoops on the top.  

This beautiful eggless mango cake makes a delicious treat for your sweet appetite.

Start piping the cake

Recipe Tips and Variations

Selecting the best mangoes — Non-fibrous and perfectly ripe Mangoes are the best for this recipe. So, while picking mangoes for your mango cake, look out for these two essential features in the mangoes. However, avoid overripe mangoes as they will alter the cake’s texture.

The yellow color may be misleading — Selecting the right mangoes is essential when making this yellow beauty. The yellow color of the mangoes is not always a surety for the ripe fruit. Watch out for the perfectly ripe mangoes that yield to slight pressure and have a seducing sweet fragrance.

To save time — You can use the store-bought mango purée for this recipe to save time. It also makes a great alternative to the homemade mango purée.

Do not dilute — Diluting the mango purée will ruin its flavor and texture and will not yield the perfect recipe. So, refrain from adding water and let the purée be thick and creamy.

Correct measurement is essential — For a perfectly baked cake, measuring the ingredients correctly is very important. Incorrect measurements will completely ruin the recipe.

Importance of sifting dry ingredients — Sifted ingredients hold more air, which helps raise the batter, resulting in the fluffy texture of the cake. Sifting also eases the mixing of the ingredients as it removes the lumps and impurities.

Use fresh ingredients — Using fresh ingredients is the key to a perfectly baked cake. Stale or old ingredients will alter their flavor and texture. For example, stale baking powder/ baking soda will not help the eggless mango cake rise and will not yield the desired results.

For an effortless blending of ingredients — Always use the ingredients at room temperature when mixing into the cake batter as they blend well with each other at similar temperatures. Bring the cool ingredients to room temperature before combining them.

Over-mixing is not recommended — Mixing the batter is essential for aerating the batter, which helps in the proper rising of the cake. But, over-mixing should be avoided, as this will over aerate the cake batter mix and turn the cake dense and chewy when baked! Mix the ingredients until they are just well combined to let a sufficient amount of air get trapped for expanding.

To release the trapped air — Tap the cake pan on the counter a couple of times to release any trapped air in the batter. This process eliminates air bubbles and confirms a smooth finish to the cake.

Both oil and butter work well — Butter lends a more buttery, rich, and creamy texture and taste, so you can use it if you prefer. Use unsalted butter for best results. If you’re using the salted butter, skip adding salt. Oil makes light cakes that also stay soft when refrigerated. You may use either; it’s a personal choice.

Verifying doneness — A simple toothpick test confirms the doneness of the cake. For this, insert a toothpick or a wooden skewer in the middle of the cake. A clean and dry toothpick coming out of the mango cake confirms that the cake is made; else, give it a few more moments in the oven.

Eggless mango cake Recipe

Do not whisk the batter rapidly — A possible reason for the batter not rising as expected is that the batter may have been whisked too rapidly. This does not allow the batter to trap enough air, which is essential for rising. Hence, the cake doesn’t turn as fluffy as expected.

Leave space in the pan for rising — Do not fill the cake pan to the brim as it will not be left with any room to rise, and the batter will overflow.

Give resting time before unmolding — It is easier to unmold the eggless mango cake when it has completely cooled, as it leaves the greased sides of the pan properly. The cake may stick to the pan and break if it is still warm.

Frosting or no frosting — This recipe for Mango cake is complete in itself and tastes just divine even without the frosting. However, if you want to frost for extra glamour, you can decorate the cake with homemade frosting, just like I have done.

Let me know what you think!

So, if you are looking for an effortless recipe with the most beautiful results, this spongy eggless mango cake is the one. 

This Eggless Mango Cake is fit for all occasions, and you can dig into it anytime when you want to satiate your soul’s craving for a sensational sweet dessert.

Should you make this Eggless mango cake recipe, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.


Eggless Mango Cake

5 from 6 votes
Some recipes are simply addictive: addictive to the taste buds and addictive to the sight. This one is just that! Prepared with a few ingredients, this velvety, moist, and flavorful Eggless mango cake is an absolute indulgence.
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Calories: 667 kcal
Servings: 6



  • 1 Lb Ripe mangoes



  • ¼ cup Mango purée



  • Fresh Mango Scoops



  • Wash, pat dry, and cut mangoes in half. 
  • Scoop out the pulp from the mangoes and scrape the pulp off the seed too. Transfer it to a blender.
  • Blend the pulp until smooth. 
  • Pour the puréed mango through a wire mesh strainer. Set aside.


  • Preheat the oven to 330°F. Brush the 2 6-inch round baking springform pans generously with cooking oil or butter. Set it aside. 
  • Combine sugar, buttermilk, oil, and mango essence in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined.  
  • Stir in all-purpose flour, baking soda, baking powder, and salt. Mix to combine. 
  • Mix the dry ingredients until just combined.
  • Pour in ¾ cup of mango purée (that was prepared earlier).
  • Mix until fully incorporated into the batter.
  • Pour the mango cake batter in the greased pans. Tap the pans against your countertop two to three times to get rid of air bubbles.
  • Transfer the cake pans to the preheated oven and bake at 330 degrees F for 45-50 minutes. Before removing, do the toothpick test. Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.
    Remove from the oven and allow the eggless mango cake to cool for 10-12 minutes in the pan.


  • Allow the mango cake to cool in the pan. The cake is easier to unmold when it has completely cooled, as it leaves the greased pan quickly. So, always wait till your cake has cooled down. Carefully unmold the cooled cake onto a clean plate.
  • Using a sharp knife slice the cake horizontally into 2 halves. Now we have 4 half slices of an eggless mango cake. 
    Slice the cake
  • Take two halves – spread mango purée over the crumb part.
  • Take the other two halves – layer them with whipped cream frosting. 
    Invert the whipped cream frosted layer (upside down) on top of the mango layer. Gently press it down. Repeat the same with the other layer. Now we have two mango-whipped cream frosted cake sandwiches. 
  • Apply a whipped cream frosting in between and stack the cake on top of each other. Now that we have stacked up all the layers, it’s time to dress our eggless mango cake (frost it).  
  • Gather some whipped cream frosting on the spatula and apply a thin layer of frosting to the top and sides of the cake with a spatula. Smoothen it out and cover the entire cake. 
    Transfer the eggless frosted cake to the refrigerator and chill for about 10-15 minutes.
    Start piping the cake
  • Pipe a star design all around the top and side of your cake. Add a fun touch by placing some mango scoops on the top.  



Frequently Asked Questions

How to remove the cake from a springform pan?
Insert a knife in between the cake and the springform pan. Gently run the knife around the outside edge of the cake to loosen it from the pan. 
Open and extend the springform pan latch. The cake will come loose. Lift the springform cover. Similarly, run the knife around the edges to loosen the cake from the bottom of the tray.
Gently lift the cake and remove the bottom tray. 
Can I store this Eggless Mango Cake?
Yes, you can store this cake at room temperature for 3 to 4 days. For storing in the fridge, transfer it to the air-tight container and store it for a week.
How should I serve the Mango Cake?
This Eggless Mango Cake is superbly moist and perfectly textured, so you can serve it as is with the evening tea/ coffee.
Alternately, you may decorate it with some frosting of your choice for embellishment and make it more special!
Can I use this recipe for making cupcakes?
Yes, absolutely, you can use this mango cake batter for making mango cupcakes too. Just fill the cupcake liners 2/3 rd with the prepared batter, and bake for 15 to 20 minutes to create the little cupcakes of mango delight.
How can I make whipped cream firmer?
Cornstarch is the perfect solution. But if you are looking at a buttercream-like firm frosting, incorporate 1/2 cup of cream cheese or mascarpone cheese to stabilize the whipped cream.
Another great option would be gelatin (vegetarian option – agar-agar).
Can I freeze this cake?
Since this mango cake is frosted with whipped, I do not recommend freezing it. On thawing, the frosting will turn into a soupy mess; if you decide to freeze the cake.
Can you make this mango cake ahead of time?
Of course, you can! Assemble: and frost the cake a day before you want to serve it. Store the cake in the fridge. I suggest taking the mango cake out of the refrigerator for at least half an hour before serving.


Calories: 667kcal | Carbohydrates: 74g | Protein: 6g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 193mg | Potassium: 259mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Eggless, Nut-free, Vegetarian

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  1. Supriya says:

    5 stars
    Hello Ruchi, this is the best eggless mango cake ever, it created the best sponge and was soft ever after refrigeratring. Only thing that I did different was baked it without layering still was good.

    Thank you so much 🥰

  2. DarshanaThakare says:

    Hi Ruchi ji, i want to make this cake but dont have oven , is it possible in cooker too in same manner kindly help me out

  3. Shradha says:

    Can I make this cake without mango essence? Can I substitute it with vanilla essence?

  4. Deepti Dani says:

    Will this cake fit in only 1 cake tin? I don’t have two cake tins.

  5. Ragini says:


    Can i substitute All purpose flour for wheat flour?

    • Ruchi says:

      Ragini, I have not experimented this cake with wheat flour; therefore, I can’t comment on the results. But, feel free to give it a try with half the quantity of wheat flour and half all-purpose flour.

  6. Smita says:

    5 stars
    The cake came out very delicious, everyone in the home liked it, especially my daughter. Thanks a lot for the recipe.

  7. Loki says:

    5 stars
    Hi mam,
    May I know buttermilk you used mango cake was store bought one r homemade?
    If homemade May I know measurements of it?
    Can I substitute buttermilk with curd?

    Thanks in advance

    • Ruchi says:


      I have used store-bought buttermilk. For homemade buttermilk – Take 1/2 cup + 1 extra tablespoon of milk. To it, add 1.5 teaspoons of vinegar. Mix and allow it to rest for 10 minutes. Your buttermilk is ready.

  8. SM says:

    5 stars
    Loved the cake, made it with full whole wheat flour. thank you for the recipe. but I had to add some milk to get the batter into the consistency you showed in your pics… should all cake batters be flowing ribbon consistency , was this batter supposed to be a little more thick?
    Since I did not have whipped cream, I added some melted white chocolate… it tasted good when fresh, not sure how it will taste chilled though…

    • Ruchi says:

      Thank you for sharing your experience with me, glad you liked the recipe. If substituting all-purpose with wheat flour, the rule of thumb is to increase the liquid in the recipe by 2 teaspoons for every cup of whole wheat flour. Wheat flour tends to absorb more moisture. I hope that helps. 😊

  9. Ash says:

    Can you explain the steps of whipped cream frosting?

  10. Ruchi says:

    Please suggest can I use corn flour in place of corn starch..i am not able find corn starch in the market.

    • Ruchi says:

      You sure can! Cornstarch and corn flour are the same. No difference – it depends on which country you are in. One reason for the confusion between cornstarch and cornflour is that-
      In the USA, it’s referred to as cornstarch, and in the UK (and other countries), cornstarch is referred to as corn flour- Just another name for the same thing.
      To be sure, cornstarch is a very finely milled, smooth, white powder.
      On the other hand, if the packet says CORN FLOUR and the flour is coarse and gritty, it’s cornmeal, a.k.a. Makkai ka atta – Not to be used for cakes. I hope that helps!!