Name: Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 1 h 10 min
Cuisine: Indian-inspired
Ingredients: 1 ½ cup all-purpose flour (217 grams); 1 tablespoon cornstarch (10 grams); ¼ teaspoon salt; 1¼ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon vinegar or sour lemon juice; 1/3 cup oil (68 ml); ¼ cup granulated sugar (47 grams); 1 cup canned mango puree (264 ml); ½ cup milk (116 ml); 3 tablespoon water (to adjust batter consistency if thick); ½ cup mango pulp; ½ cup water; 2 teaspoon lemon juice; 2 tablespoon sugar; 1 tablespoon cornstarch; ¼ teaspoon vanilla extract; ½ teaspoon cardamom (optional); 1 entire recipe of sturdy whipping cream – cream cheese frosting; ½ mango peeled (for decoration)

Jump to Recipe· 4.1 from 7 reviews

If you’ve been dreaming of a dessert that captures the glorious essence of ripe mangoes yet skips the eggs, you have got to try the Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe. This cake is a vibrant celebration of tropical sweetness paired with a luxuriously smooth mango pudding layer and topped with the creamiest frosting you can imagine. Each bite offers a tender crumb soaked with mango goodness, making it an irresistible treat for mango lovers and those who crave a show-stopping dessert without the fuss of eggs.

Ingredients You’ll Need

Two round yellow cake layers are shown on a black cooling rack placed on a white marbled surface. Each cake layer is smooth with faint horizontal lines and a slightly soft texture. The cakes are evenly colored in warm golden-yellow tones, stacked one above the other with space in between. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe comes from simple, carefully chosen ingredients. Each one plays a vital role—from the fluffy texture of the cake base to the fruity brightness of the pudding, finishing with the rich, velvety frosting that brings everything together beautifully.

All-purpose flour (1 ½ cup / 217 grams): The backbone of the cake, providing structure and a delicate crumb.
Cornstarch (1 tablespoon for cake + 1 tablespoon for pudding): Adds softness to the cake and thickens the pudding perfectly.
Salt (¼ teaspoon): Elevates the sweetness and balances flavors seamlessly.
Baking powder (1¼ teaspoon) and baking soda (½ teaspoon): Help the cake rise without eggs, ensuring lightness throughout.
Vinegar or sour lemon juice (1 teaspoon): Reacts with the baking soda to give the cake its fluffy texture.
Oil (⅓ cup / 68 ml): Keeps the cake moist and tender.
Granulated sugar (¼ cup / 47 grams): Sweetens but also helps with cake tenderness.
Canned mango puree (1 cup / 264 ml): This is where the mango magic begins—intense flavor and beautiful color for the cake batter.
Milk (½ cup / 116 ml): Adds richness and moisture to the batter.
Water (3 tablespoons): Adjusts the batter’s consistency for perfect smoothness.
Mango pulp (½ cup), water (½ cup), lemon juice (2 teaspoons), sugar (2 tablespoons), vanilla extract (¼ teaspoon), cardamom (½ teaspoon, optional): These ingredients combine to create the luscious mango pudding that layers the cake.
Sturdy whipping cream and cream cheese for the frosting: For that dreamy, creamy frosting that complements the fruity layers so well.
Fresh mango (½ peeled): To garnish and add a fresh, elegant touch to your finished cake.

How to Make Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe

Step 1: Preparing the Pan and Oven

Start by preheating your oven to 350°F (180°C). Prepare your cake pans—either two 6-inch pans or one 8-inch pan—by brushing the bottom and sides with oil, then dusting with flour. This ensures the cake releases easily after baking. For best results, cut parchment circles and line the bottoms to prevent sticking.

Step 2: Mixing Dry and Wet Ingredients

In one large bowl, sift together all the dry ingredients, including flour, cornstarch, salt, baking powder, and baking soda. Separately, combine the liquid ingredients: mango puree, milk, oil, vinegar or lemon juice, sugar, and any water needed to adjust consistency. Whisk these liquids until the sugar almost dissolves and the mixture is smooth and well combined.

Step 3: Combining and Baking

Pour the wet ingredients into the dry and gently whisk to form a smooth, lump-free batter. Be careful not to overmix, as that can make the cake dense. Divide the batter evenly into your prepared pans and bake for 28 to 32 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.

Step 4: Cooling the Cake

Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then invert the pans onto a cooling rack. Let the cakes cool completely, covering loosely with a kitchen towel to prevent drying.

Step 5: Preparing the Mango Pudding

While the cake bakes, whisk together mango pulp, water, lemon juice, sugar, cornstarch, vanilla extract, and cardamom in a bowl to make your pudding mix. Cook this mixture gently on low heat in a non-stick pan, stirring continuously to prevent lumps or sticking. When it thickens and coats the back of a spoon, it’s done. Let it cool—it will thicken more as it cools.

Step 6: Assembling the Cake

Slice the tops of your cakes if domed to create flat layers, then carefully cut each cake in half horizontally. Start assembling by spreading a generous layer of mango pudding over the first layer, followed by cream frosting. Repeat with all layers, topping the entire cake with frosting. If you want, tint the frosting to add color and pipe beautiful decorations.

Step 7: The Finishing Touches

Slice a fresh mango thinly and arrange the slices in a circular pattern on top of the frosted cake to resemble a rose. Use a dual-color frosting-filled piping bag to add swirls or other decorative elements. Chill the cake for at least 2 hours before serving to let the flavors meld perfectly.

How to Serve Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe

A tall slice of cake with four layers is shown on a white plate. The cake layers are bright yellow with a soft, slightly crumbly texture, and between each layer is a smooth, white cream filling. The top of the cake has two swirled dollops of frosting, one bright yellow and the other a white and orange mix. The background is a white marbled surface with soft-focus pink and white flowers on the side, and a fork is placed on the plate near the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The fresh mango rose on top is a stunning focal point, but you can also sprinkle toasted coconut flakes or chopped pistachios for extra texture and visual appeal. A light dusting of edible gold glitter or a few mint leaves can add a festive touch.

Side Dishes

This cake pairs wonderfully with a chilled cup of fruity herbal tea or a mild coffee to balance the sweetness. You can also serve it alongside a scoop of vanilla or coconut ice cream for an indulgent tropical dessert ensemble.

Creative Ways to Present

Try serving individual slices with a drizzle of fresh mango coulis or dollops of whipped cream topped with mango chunks. For festive gatherings, create mini versions in cupcake liners layered with the same pudding and frosting for bite-sized delights that are as pretty as they are delicious.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe tightly in plastic wrap or store it in an airtight container to keep it fresh. It will stay moist and flavorful for up to 3 days when refrigerated.

Freezing

You can freeze the cake layers separately before assembling, wrapped tightly in plastic and foil, for up to 2 months. Freeze the frosting separately and thaw both fully before assembling and decorating for the best texture.

Reheating

Since this is a delicate mango cake with pudding and frosting, it’s best served chilled or at room temperature. If you prefer it a little warmer, let slices sit out for 30 minutes before serving—avoid microwaving as it can affect texture and flavor.

FAQs

Can I use fresh mangoes instead of canned mango puree?

Absolutely! Fresh mangoes are a fantastic alternative. Just blend ripe mangoes into a smooth puree. Keep in mind that fresh mangoes can vary in sweetness and water content, so adjust sugar and liquid measurements accordingly.

Is it possible to make this cake gluten-free?

Yes, but with some tweaks. Use a gluten-free flour blend designed for baking, and be sure to use cornstarch or another gluten-free starch to maintain the cake’s soft texture. Baking times might vary slightly.

Can I substitute the oil with butter?

While you can substitute oil with melted butter, oil tends to keep this cake more moist. Butter may impart a richer flavor but can slightly change the texture, making it denser.

What can I do if I don’t have cream cheese for the frosting?

You can create a sturdy whipped cream frosting by whipping heavy cream with powdered sugar and a stabilizer like gelatin or cream of tartar. The flavor will be lighter but perfectly complements the mango pudding.

How ripe should my mangoes be for this recipe?

Choose mangoes that are ripe but firm to the touch with a sweet aroma. Overripe mangoes can be too soft and watery, which might affect the pudding’s consistency and overall flavor.

Final Thoughts

Trust me, once you try this Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe, it will become one of your go-to desserts for celebrating any special occasion or simply treating yourself. The way the flavors and textures come together is pure joy, and baking it eggless makes it so accessible to more friends and family. Don’t hesitate—dive into the world of mango bliss with this beautiful cake and watch it disappear in no time!