Mango Cake Recipe (Eggless + Whole Wheat)

Indulge in the tropical flavors of mango with this delightful Eggless Whole Wheat Mango Cake. Moist, dense, and bursting with mango goodness, this cake is perfect for any occasion. Paired with a creamy mango mousse frosting, it’s a true treat for mango lovers.

Ingredients:

1.5 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large ripe mangoes, chopped (or 1 cup store-bought mango pulp)
3-4 tablespoons sugar (adjust according to sweetness of mangoes)
100 grams unsalted butter
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
Optional: 1/2 teaspoon cardamom powder, 1/4 teaspoon cinnamon powder
For Mango Mousse Frosting (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 cup mango puree

Instructions:

Prepare Dry Ingredients:

Sieve whole wheat flour, baking powder, and baking soda into a bowl. Set aside.

Prepare Mango Puree:

Blend chopped mangoes with sugar to a fine puree. Set aside.

Preheat Oven:

Preheat oven to 180°C (350°F) 15 minutes before baking.

Prepare Cake Batter:

Melt unsalted butter in a pan over low heat.
Add sweetened condensed milk and stir until smooth.
Stir in mango puree and vanilla extract until well combined.
Optional: Add cardamom powder or cinnamon powder for extra flavor.
Fold in the sifted dry ingredients gently until just combined. Add a few tablespoons of milk if the batter is too thick.
Pour the batter into a greased loaf pan and smooth the top.

Bake Mango Cake:

Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover with foil and continue baking until fully cooked.
Once baked, remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.