Eggless Mango Cake Recipe | Mango Loaf Bread | No Eggs

Mango season = baking season! This Eggless Mango Cake is soft, moist, and bursting with fresh mango flavour. Made with mango puree, sooji, and curd - no eggs or condensed milk needed. It’s a simple loaf cake that tastes like summer in every bite. Bake it once and it’ll become your go-to mango recipe.

Soft and moist eggless mango cake made with fresh mango puree, Rava and curd. No eggs, no condensed milk. Perfect summer tea cake recipe.

Eggless Mango Cake Recipe | Mango Loaf Bread | No Eggs

Prep Time: 15 mins

Bake Time: 35-40 mins at 190°C

Tin Size: 8x4 inch loaf tin or 7-inch round

Ingredients:

- All-purpose flour/maida: 1 cup + 2 tbsp (135 g)

- Sooji/Rava fine: 1/2 cup (60 g)

- Ripe mango: 1 big, 3/4 cup puree

- Curd/yogurt: 1/4 cup (60 ml)

- Sugar: 3/4 cup (165 g), powdered

- Olive oil: 2 tbsp

- Baking powder: 1 tsp

- Baking soda: 1/2 tsp

- Salt: 1 pinch

- Cardamom powder: 1/2 tsp

- Walnuts: 2 tbsp, chopped

Method:

1. Preheat oven to 190°C for 10 mins. Grease an 8x4 loaf tin and line with parchment paper.

2. Puree mango without water to get a thick pulp. Keep aside.

3. Sift flour, sooji, baking powder, baking soda, and salt twice for even rise.

4. In a bowl, mix curd, mango pulp, powdered sugar, oil, and cardamom powder until sugar dissolves.

5. Add wet ingredients to dry ingredients. Fold gently to form a thick batter. Do not overmix.

6. Fold in 1 tbsp chopped walnuts. Pour batter into tin. Top with remaining walnuts.

7. Bake at 190°C for 35-40 mins. Check with toothpick - it should come out clean.

8. Cool in tin for 15 mins, then unmould and cool completely on wire rack before slicing.

Notes & Tips:

Use sweet, non-fibrous mangoes like Alphonso or Kesar for best flavour. If mangoes are less sweet, increase sugar to 3/4 cup.

Sooji gives a wonderful texture, don't skip it. Use fine Rava, not coarse.

Mango + cardamom is a classic combo. Don't skip cardamom powder.

Don't refrigerate this cake. Mango pulp makes it spoil faster. Stays good 2 days at room temp in airtight box.

Baking time depends on tin size. Bread loaf = 40 mins, muffins = 20 mins, round tin = 35 mins.

For easy unmoulding, line tin with butter paper even if tin is non-stick.

 I used a bread loaf pan and 3 small tart moulds.

You can use a normal cake pan but see to it that the pan is as big as to hold the batter only to 1/2 or slightly more than the pan.

The cake in the tart moulds was done in 20mins. Only the bread loaf pan took 40mins to complete.

So, if you are planning for muffins, it will take just 20-30mins.

Adding sooji gives a wonderful texture to the cake. Mango and cardamom combination is heavenly so don't skip it.

The original recipe calls for only 1/2 cup sugar, but I felt my mangoes were not that sweet, so I used 3/4 cup and it was perfect.

As the cake uses mango pulp, it keeps well only for 2 days. Don't refrigerate the cake, as it would become hard.

Mango, curd and Rava gives a wonderful texture to the cake/bread that the cake came out beyond my expectation that everyone loved it at home. The nutty crunch in every bite tasted out of the world...yummy.

The mango bread looked so lovely that my camera didn't stop clicking at all :) The smell of the mango cake while it was baking was too good that I couldn't move out of the kitchen.

Usually, I like cutting cakes into pieces and when it comes to slicing breads I just luv them and this cakes texture was just perfect to make slices. Trust me and go ahead to try this cake.