Mango season is upon us, and what better way to celebrate the juicy sweetness of ripe mangoes than with a delightful, eggless mango cake? This recipe delivers a moist, flavorful cake that's perfect for any occasion, without requiring any eggs. The vibrant mango flavor shines through in every bite, making it a refreshing treat for both mango lovers and those seeking a lighter, egg-free dessert option. It’s surprisingly easy to achieve that perfect, fluffy texture even without eggs, using simple substitutions that will leave you amazed.
This eggless mango cake is incredibly versatile; you can adapt the frosting to your liking or serve it plain. Ready to bake a deliciously moist and flavorful cake? Let’s dive into the simple, step-by-step instructions that will guide you through creating this incredible dessert.
Tools Needed
- Mixing bowl
- Pan (optional)
- Sieve
- Electric mixer (optional)
- Baking pan
- Whisk
Ingredients
- All-purpose flour: 1.5 cups
- Sugar
- Oil (unflavored): 1/4 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Cardamom powder
- Vanilla essence or mango essence
- Salt: a pinch
- Apple cider vinegar: 1 tablespoon
- Mango puree: 1/2 cup
- Cream cheese: 100 grams or 2 tablespoons
- Milk (lukewarm): 1 tablespoon
- Green cardamom
- Pistachios
- Rose petals
- Bananas
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- In a large mixing bowl, combine sugar and oil. Beat well for about 2 minutes.
- Add flour, baking powder, baking soda, cardamom powder (optional), vanilla or mango essence (optional), and salt. Sift the dry ingredients together.
- Mix the wet and dry ingredients well, but do not overmix. Add apple cider vinegar at the end.
- Pour the batter into a greased baking pan. Bake at 118°C (244°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes before frosting.
Step 2. Make the Mexican-Style Mango Frosting
- In a bowl, combine cream cheese, mango puree, and green cardamom or vanilla essence. Mix well. Add sugar if needed.
Step 3. Frost and Cool the Cake
- Frost the cooled cake with the mango frosting.
Step 4. Garnish and Serve
- Garnish with bananas, pistachios, and rose petals (optional).
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to avoid a flat cake.
- Adjust sweetness of frosting to your preference.
Nutrition
- Calories: 350
- Fat: 18g
- Carbs: 55g
- Protein: 4g
FAQs
1. Can I use frozen mangoes instead of fresh ones?
Yes! Just make sure to thaw them completely and drain any excess liquid before using them in the cake batter.
2. What kind of oil is best for this recipe?
Vegetable oil or canola oil work well. Avoid using olive oil as it can have a strong flavor that might overpower the mango.
3. Can I make the cake ahead of time?
Yes, the cake can be baked a day or two in advance and stored at room temperature, covered. The frosting is best applied just before serving for optimal freshness.
This eggless mango cake with its vibrant Mexican-style frosting is the perfect blend of tropical sweetness and spicy creaminess. Enjoy this delightful dessert as a refreshing treat, a celebratory centerpiece, or simply a delicious way to brighten your day. Happy baking!