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  • Preeti Shridhar

Mango Cake - Egg Free

When the king of fruits is in season, how can you not make a Mango Cake.

This mildly sweet cake can be had as is or dressed as per your liking.

I prefer to have my cakes without any glaze or icing.

The cake is very soft and moist.

I have used fresh mango puree but you can use canned also. If using canned, check if it is sweetened . As in that case you will have to reduce the sugar slightly..

I have adapted the recipe from here (

Other Mango recipes you must try



All Purpose Flour 3/4 cup

Baking Powder 3/4 tsp

Baking Soda 1/8 tsp

Vanilla Extract 1 tsp

Salt 1/8 tsp


Sugar 1/4 cup + 2 tbsp

Mango pulp 1/4 cup+ 2 tbsp

Thick Yogurt 2 tbsp

Oil 30 ml

Turmeric powder 1/4 tsp


  1. Grease and dust a 6" pan.

  2. Puree the mango without water.

  3. Pass it through a sieve to remove fibre ,if any.

  4. Whisk all ingredients mentioned under B

  5. Sieve at-least 2 times all ingredients mentioned under A.

  6. Pour B into A.

  7. Mix it lightly . Do not over mix.

  8. Pour the batter into the tin.

  9. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

  10. Mine was done in 25 minutes.

  11. Do a skewer test. It should come out clean.

  12. Let the cake cool in the pan for ten minutes.

  13. Now invert it on a wire rack.

  14. Let it cool completely before you slice it.


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