Eggless Mango Cake recipe, where sponge cake is layered with mango puree and whipped cream, is truly mangolicious with the heavenly taste of mangoes in every bite.
An easy and healthy mango cake made using whole wheat flour and jaggery but still produces great results with minimal efforts.
If Mango Sunshine cake is a teatime cake perfect to celebrate the season of mangoes then this Mango Cream Cake is excellent for special celebrations like birthdays or Anniversaries.
Fresh Mango Cake Recipe
I can't believe that this is my 4th cake using mangoes! This year, I tried Mango Cheesecake too and just got hooked to it. Made it 4 times in this season and there's a high probability that I will make it at least once again before mangoes bid goodbye.
However, if you are looking for an easy mango cake then go for Mango Semolina cake or Mango Chocolate cake.
If you are looking for some easy mango recipes then try these fireless recipes:
Mango Cake At My Place
When your hubby's birthday falls in the season of mangoes then you don't need any other reason to try out this mangolicious mango cake. Yes, its the same date every year, but usually I made chocolate cake only as my sons would prefer that only. But as they have grown up now, the scene has changed completely and I try other flavours too.
Last year, seeing my husband's taste for Paan (betel leaf with lime, liquorice etc) I made Paan Cake wherein I used fresh Paan bought from a Paan vendor. And this year, this Mango cake!
This cake though was made using plain sponge cake but was layered with mango puree, mango pieces and whipped cream which made all the difference..
How to Make Mango Cake At Home
- For making this mango cake, I used plain sponge cake as the base. Though the basic recipe remained the same but I used jaggery powder instead of sugar and also omitted cornflour and vanilla essence. If you are following my recipes then you must be aware that I am not a big fan of vanilla essence and often avoid it, especially in fruit-based cakes to have the real flavour of fruits, like in Orange Blueberry Cake.
- Then, I baked this cake in microwave convection at 170 degrees for 30 minutes.
- Once the base cake got ready, I cooled it completely before frosting it. Normally, I bake the cake previous day and do frosting on the following day but as this time I did everything on the same day, so, after the cake was at room temperature, I kept it in the freezer for half an hour.
- During this time I did other preparations like chopping mangoes, making mango puree and whipping the cream.
- When the cake cooled down then, I divided it into 3 parts. First, I brushed water on all the three layers so that they remain moist. And then spread mango puree, whipped cream and mango pieces on each layer and thus assembled the cake.
Step By Step Recipe
A. Baking Sponge Cake
- Grease a 6'' round cake pan and keep it in the freezer, at least for 15 minutes. Doing this will help you in getting crack free cakes.
Tip: When we use a frozen cake pan then walls of the cake do not heat up fast which thereby avoids cracking of the cake.
- Sift whole wheat flour, baking powder, baking soda and salt at least 8 to 10 times or just keep sifting for flat 3 minutes.
- In a grinder jar, take jaggery powder, curd and oil. Blend it till smooth.
- Take out the jaggery mixture in a bowl and add sifted flour in it in 2 or 3 batches. mixing lightly after each addition.
Tip: To make it Mango Sponge cake, you may add fresh mango pieces or 1/4 cup mango puree at this stage
- Adjust consistency by adding milk. The consistency should be like that of falling ribbon, neither too thick nor too thin.
- Once the cake batter is ready, keep it aside for 10 minutes.
- Start preheating microwave convection oven at 170 degrees. If using an Otg or pressure cooker then read the instructions given at the end.
- Take out the chilled baking pan from the freezer.
- Add lemon juice in the batter, mix lightly and pour it in the frozen baking pan.
- Bake for 30 minutes or till the skewer inserted comes out clean.
- After 8 to 10 minutes, loosen the edges with a knife and invert it on a wire rack/mesh.
- Let it cool completely.
- When cooled then transfer it to the refrigerator in an airtight container at least for 2 hours. Or put it in the freezer for half an hour.
B. Whip Cream
- Transfer the frozen whipped cream from the freezer to the refrigerator a day before so that it comes to liquid state.
- Keep the whipping blades and a steel bowl in the freezer for few hours or at least 15 minutes.
- Put whipping cream in the chilled bowl.
- Whip till stiff peaks are formed. Use an ice bath for better results, means the chilled bowl in a bowl filled with ice cubes. I simply keep it on an ice-tray.
C. Make Mango Puree
- Chop mangoes. Reserve about 1/2 cup chopped mangoes for filling in the cake and puree rest.
- Add Boora sugar in the puree, if need be. That depends upon the sweetness of mangoes.
D. Assembly
- Take out the cake. Divide it into 3 parts using a thread.
- For this make light cuts with a knife on one side of the cake, insert a long thread into it and pull the thread towards you. You will be amazed to see a beautiful sliced cake. See the photo below for reference.
- Similarly, divide the remaining portion into 2 halves.
- Thus you have 3 equal discs of cake.
- Take the cake board, put little whipped cream on it. This is put so that cake does not move from its place.
- Place one layer of the cake. Drizzle sweetened water on all the three discs of cake. This is done so that the cake remains moist.
- Spread mango puree on the bottom layer.
- Cover it with a layer of whipped cream.
- Sprinkle mango pieces all over. Keep the mango pieces slightly big so that you can enjoy these while eating cake.
- Cover it with another layer of cake.
- Repeat the layering of mango puree, whipped cream and mango pieces.
- Put the third layer.
- Cover it with whipped cream. You will not get smooth edges at this stage. Once done keep it in the refrigerator for half an hour or so.
- Take out, again apply a second coating of whipped cream.
- I then covered the top with mango puree and made some swirls using a piping bag. You may decorate it in whatever way you like.
- Offer it to the birthday boy/girl and enjoy.
Frequently Asked Questions
Q) How to bake this Mango Cake In Conventional Oven or OTG?
- If you are using an OTG, then, first of all, preheat it for at least 12 to 15 minutes on BAKE mode or with both the rods ON.
- Thereafter, keep the baking tin on the middle rack and keep only the bottom rod ON.
- Do not use the top rod.
- Each Otg is different so keep a check on the cake after 20 minutes only. It may take a longer or shorter time than prescribed here.
Q) Can I bake this cake without oven?
You can bake this cake in a pressure cooker too. Here’s the detailed method of baking a cake in pressure cooker/wok.
Q) Instead of plain sponge cake, can I make mango sponge cake? If yes, how?
Yes, add 1/4 cup mango puree and some chopped mango pieces to the sifted flour. Thereafter, add jaggery mix and milk. Bake as given above.
Baking Cake With Whole Wheat
True that whole wheat cakes are not as fluffy as that of plain flour but still when baking with whole wheat just take care of the following points and you will have soft and fluffy cakes:
- Sift flour at least 8 to 10 times. Don't worry about counting, simply keep on sifting the flour for flat 3 minutes. The idea is to aerate the flour. These 3 minutes will give you extraordinarily good results so do not skip this.
- I tried something new this time which too gave good results. When the cake batter gets ready then let it sit for 10 to 15 minutes and then bake. Basically, start preheating your oven after the batter gets ready. Read the details in my 5 Tips for baking with Whole Wheat Flour
New To Making Cakes?
If you have recently started baking cakes or are having some difficulties in getting perfect results then my suggestion is that you go through 16 Tips For Baking A Good Cake and Common Baking Mistakes so that you are able to bake cake perfectly this time.
Some More Cakes For Celebrations:
Though I make reasonably good cakes but its too true that when it comes to decoration then my cakes are very mediocre. I am not very experimental. The designs are usually simple using whipped cream only. But yes, taste wise they are really good :)-
Some of my other Birthday cakes which you might like are:
Let's Connect!
I hope you have liked this recipe of Mango Cake with Whipped Cream and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.
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Eggless Mango Cake
Plain cake layered with mangoes and cream.
My Cup Measures 240 ml
For the Cake
- 1 Cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 Cup Oil
- 1/2 Cup Jaggery Powder
- 1/2 Cup Curd, at room temperature
- 1/2 Cup Milk, at room temperature
- 1 tsp Lemon Juice
Assembly
- 200 g Heavy Whipping Cream
- 1/2 Kg Mangoes
- 1/4 Cup Water plus 1 Tbsp Boora sugar
Baking The Sponge Cake
- Grease a 6'' round cake pan and keep it in the freezer, at least for 15 minutes. Doing this will help you in getting crack free cakes.
- Sift whole wheat flour, baking powder, baking soda and salt at least 8 to 10 times or just keep sifting for flat 3 minutes.
- In a grinder jar, take jaggery powder, curd and oil. Blend it till smooth.
- Take out the jaggery mixture in a bowl and add sifted flour in it in 2 or 3 batches. mixing lightly after each addition.
- Adjust consistency by adding milk.
- Once the batter is ready, keep it aside for 10 minutes.
- Start preheating microwave convection oven at 170 degrees. If using an Otg or pressure cooker then read the instructions given separately.
- Take out the chilled baking pan from the freezer.
- Add lemon juice in the batter, mix lightly and pour it in the frozen baking pan.
- Bake for 30 minutes or till the skewer inserted comes out clean.
- After 8 to 10 minutes, loosen the edges with a knife and invert it on a wire rack.
- Let it cool completely.
- When cooled then transfer it to the refrigerator in an airtight container at least for 2 hours. Or put it in the freezer for half an hour.
Whip Cream
- Transfer the frozen whipped cream from the freezer to the refrigerator a day before so that it comes to liquid state.
- Keep the whipping blades and a steel bowl in the freezer for few hours or at least 15 minutes.
- Put whipping cream in the chilled bowl and whip till stiff peaks are formed. Use an ice bath for better results, means the chilled bowl in a bowl filled with ice cubes. I simply keep it on an ice-tray.
Make Mango Puree
- Chop mangoes. Reserve about 1/2 cup chopped mangoes for filling in the cake and puree rest.
- Add Boora sugar in the puree, if need be. That depends upon the sweetness of mangoes.
Assembly
- Take out the cake. Divide it into 3 parts using a thread.
- For this make light cuts with a knife on one side of the cake, insert a long thread into it and pull the thread towards you. You will be amazed to see a beautiful sliced cake. See the pic for reference.
- Similarly, divide the remaining portion into 2 halves.
- Thus you have 3 equal discs of cake.
- Take the cake board, put little whipped cream on it. This is put so that cake does not move from its place.
- Place one layer of the cake. Drizzle sweetened water on all the three discs of cake. This is done so that the cake remains moist.
- Spread mango puree on the bottom layer.
- Cover it with a layer of whipped cream.
- Sprinkle mango pieces all over.
- Cover it with another layer of cake.
- Repeat the layering of mango puree, whipped cream and mango pieces.
- Put the third layer.
- Cover it with whipped cream. You will not get smooth edges at this stage. Once done keep it in the refrigerator for half an hour or so.
- Take out, again apply whipped cream.
- I then covered the top with mango puree and made some swirls using a piping bag. You may decorate it in whatever way you like.
- Offer it to the birthday boy/girl and enjoy.
- You may use any sponge cake for this recipe. In that skip the steps mentioned under 'for baking cake'.
- Please do not use vanilla essence. The flavour of mangoes doesn't need anything else.
- When we use a frozen cake pan then walls of the cake do not heat up fast which thereby avoids cracking of the cake.
- Use curd at room temperature. Take it out of the refrigerator at least half an hour before starting the process of making a cake.
- Take thick curd without any excess water in it. If the curd has lot of water then keep it in the strainer for 15 to 20 minutes.
- Blending everything in the mixer ensures that jaggery gets smooth without having any lumps which are normally there in it.
- You can replace jaggery with sweetener of your choice.
- Boora is powdered cane sugar. You can replace it with any other sugar too.
- Quantity of milk may vary depending upon the consistency of curd used. So, do not use all the milk at one go.
- Heavy whipping cream is normally sweet and does not require any sweetener. If you want, add little sugar of your choice when it reaches the soft peak stage.
- Once the cake layers are sandwiched with mango puree, whipped cream and chopped mango then decorate the cake as you like.
You may PIN this recipe of Eggless Mango Cream Cake to save and try later:
Tiger cake looks good will definitely try
Thanks a lot! Do share your feedback once you try it out.
Looks yummy
Love mangoes! Love cakes! And avoid eggs! Would try this out!
Great share! 🙂