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Eggless Mango Cake with Mango Pudding and Cream Frosting Recipe

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4.1 from 7 reviews

This delightful Eggless Mango Cake is a moist and fluffy dessert perfect for mango lovers. Featuring a light sponge made without eggs, infused with fresh mango puree and a touch of cardamom, it’s layered with smooth mango pudding and topped with a luscious cream cheese frosting. The cake is garnished with elegant fresh mango slices arranged like a rose, making it a visually stunning and delicious treat ideal for celebrations or everyday indulgence.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Ingredients

Dry 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

Wet Ingredients

  • 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)

Mango Pudding

  • 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)

Frosting and Decoration

  • 1 entire recipe of sturdy whipping cream – cream cheese frosting
  • ½ mango peeled (for decoration)

Instructions

  1. Preheat oven: Set your oven to 350°F (180°C) to warm it up while you prepare the cake batter.
  2. Prepare the pan: Brush two 6-inch cake pans or one 8-inch cake pan with oil on the bottom and sides, then dust with flour, shaking off excess. Line the bottom with parchment rounds to prevent sticking.
  3. Sift dry ingredients: In a large bowl, sift together flour, cornstarch, salt, baking powder, and baking soda to ensure even mixing and aeration.
  4. Mix liquid ingredients: In another bowl, combine vinegar or lemon juice, oil, granulated sugar, canned mango puree, milk, and water. Whip the mixture until the sugar granules are almost dissolved.
  5. Combine wet and dry: Pour the liquid ingredients into the dry ingredients. Whisk gently until the batter is lump-free but do not overmix to maintain cake fluffiness.
  6. Bake the cake: Pour the batter evenly into prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake: Remove cakes from oven carefully. Let them cool in the pans for 10 minutes, then run a butter knife around the edges to loosen. Invert cakes onto a cooling rack and cool completely. Cover with a muslin cloth to prevent drying.
  8. Prepare mango pudding: While the cakes bake, whisk mango pulp, water, lemon juice, sugar, cornstarch, vanilla extract, and cardamom in a bowl until smooth. Cook over low heat in a non-stick pan, stirring frequently to prevent sticking, until thickened and coating the back of a spoon (around 10 minutes). Let cool as it will thicken more.
  9. Assemble the cake: Level the cake tops if domed. Slice each cake horizontally to create layers. Spread mango pudding on the bottom layer, then top with cream cheese frosting. Repeat for remaining layers.
  10. Frost the cake: Cover the top and sides fully with cream cheese frosting. Tint frosting if desired for coloring effects.
  11. Decorate with mango: Peel and slice half a mango thinly. Arrange slices in a circular pattern starting from the center on top of the cake to mimic a rose shape.
  12. Optional piping: Fill an icing bag with dual colored frosting and pipe decorative swirls if desired.
  13. Chill: Refrigerate the assembled cake for at least 2 hours before serving to set the frosting and meld flavors.

Notes

  • Use canned mango puree or fresh ripe mangoes blended into a smooth consistency for the batter.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Adjust water quantity in the batter if it feels too thick for good consistency.
  • The mango pudding sets further upon cooling, so don’t worry if it seems slightly runny when hot.
  • Ensure to grease and line pans properly to avoid sticking and easy release.
  • You can substitute cream cheese frosting with any other frosting of your choice based on preference.
  • Keep the cake refrigerated if not serving immediately to maintain freshness.

Find it online: https://cheftinaskitchen.com/eggless-mango-cake-with-mango-pudding-and-cream-frosting-recipe/