This Mango chocolate cake is for the mango lovers as well the chocolate lovers as it gives you the subtle taste of mangoes as well chocolate. In one bite its mango and in the other its chocolate.

This cake is not only eggless but is also made with whole wheat flour. 

Mango Cake

Now, this  Mango chocolate Cake is for and on my son Siddharth’s demand. He loves chocolates, he loves mangoes and he loves cakes. So what else can be better than combining all three and making Mango Chocolate Cake?

And he always complains that I make better muffins for his cousin Ayush than for him. So, Just two days back, when he asked me to make mango muffins. Not only plain mango but with some variations too. Then without wasting a minute, I headed towards the kitchen.

I made mango muffins with mangoes, mango muffins with choco chips and vanilla muffins with mango pieces. He loved all of them and then the demand was for more.

Then I thought of mango chocolate cake in zebra cake style. Now since it is yellow and brown so can’t call it zebra. Hence named it Tiger Cake… But call it by whatever name, it turned out to be super yummy. The subtle flavour of mangoes as well as chocolates. In one bite you feel it is mango and in the other bite, it’s chocolate. This combo is great and worth trying.

 

MANGOES: THE ULTIMATE FRUIT

When the king of fruits, Mr Mango is there, it feels like using it more and more in a maximum number of ways. It feels like adding this wonder fruit in all our desserts. Is it only me who thinks that way or do you too think the same?

Some easy mango recipes that are fireless and can be made without much preparation are:

And if you are fond of baking and want to incorporate mangoes in your cake then other than this Mango Chocolate cake, you can choose from below as per your liking:

 

 

Mango Chocolate Cake

How To Make 

 

Step by Step Recipe

Mango cake method

2 cake batters for Tiger cake

Tip: Check Zebra Cake recipe for step by step pictures

Mango cake

Mango Chocolate cake

  1. Loosen the sides with a knife and invert it on a wire rack. ( See Note 7 )
  2. Let it cool down.
  3. Serve with love…. smoothie optional.

 

Frequently Asked Questions

Q) Can I make a Mango Sponge cake with this recipe?

Yes. Do the following changes:

 

Q) What type of mangoes are best for this cake? 

Honestly, no specific type of mangoes. Just ensure that the mangoes you are using are sweet and not tangy as it will affect the taste of the cake, though it will come out perfect even then too.

And the other thing is that if possible, go for bright coloured mangoes, otherwise any coloured mangoes would go.

 

Q) How to make this cake in Microwave Convection?

I made it in convection mode of my microwave. It took me 35 minutes at 180 degrees. You check your oven settings, please. 

 

Q) How to make this cake in OTG (Conventional Oven)?

 

Q) How to make this cake in Pressure cooker?

For baking the cake in Pressure cooker, check the method here in detail.

 

Let’s Connect!

I hope you have liked this recipe of Mango Chocolate Cake and will surely try it out for your loved ones. 

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram  for the latest recipe updates. Thank you!

 

 

Mango Chocolate Cake

A sponge cake with the dual flavours of mango and chocolate.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Baked
Servings 500 g

Ingredients
  

My Cup Measures 240 ml

  • 1 Cup Whole Wheat flour (Atta)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 Cup Sugar (See Note 5)
  • 1/4 Cup Oil (See Note 6)
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup + 2 Tbsp Lukewarm milk
  • 1 Tbsp Curd
  • 1/2 Cup Mango Puree
  • 1 tbsp Cocoa Powder
  • 1/2 Tsp Coffee Powder (Optional)
  • 2 Tsp Chocolate Sauce (Optional)

Instructions
 

  • Grease a 6" round baking tin and dust it with flour.
  • Preheat oven at 180 degrees for 15 minutes.
  • Take flour, baking powder, baking soda, salt in a bowl and sift thrice, for better aeration which in turn will make the cake light.
  • Add sugar and once again mix everything properly.
  • Make a well in the centre and add oil, vanilla extract, lukewarm milk and curd.
  • Mix lightly to form a slightly thick batter by adjusting the quantity of milk, if necessary.
  • Divide the batter into two bowls, one slightly more than the other.
  • Add cocoa powder, coffee powder and chocolate sauce in the bowl with more batter.
  • In the other bowl, mix mango puree.
  • Now, to make the tiger pattern do as follows.
  • Put a ladle full of mango batter in the centre.
  • On it, put a ladle full of chocolate batter.
  • Keep on doing this alternatively till the batters finish.
  • You just concentrate on putting the batters
  • They will automatically form layers and you will be amazed.
  • Tap the baking tin 2-3 times to release the air bubbles.
  • Put it in the oven and bake for 35-4O minutes or till done.
  • Take the cake out of the oven and wait for 3-4 minutes.
  • Loosen the sides with a knife and invert it on a wire rack.
  • Let it cool down.
  • Serve with love.... smoothie optional.

Notes

  1. Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
  2. You can make this cake with all-purpose flour(maida) also.
  3. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all purpose flour.
  4. In case you make it with all-purpose flour, adjust the quantity of milk, requires less quantity. 
  5. Take normal granulated sugar, no need to powder it.
  6. You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has a very strong flavour. I used olive oil here. Have used refined oil too in the past many times.
  7. We divide the batter into two parts, one slightly more than the other to make up for the volume of mango puree.
  8. Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
  9. Chocolate sauce is added as sugar is very less in the batter because of mango puree. However, you may avoid it if you don't want to add it.
  10. Always invert cake on a wire rack otherwise it will turn soggy from the bottom
  11. Salt is added to enhance the flavour of the sugar, so go ahead.
  12. In case, the top gets cooked fast, whereas the bottom part needs more cooking, then cover the top part with aluminum foil.
  13. You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.
Keyword Eggless Mango Cake, Mango Sponge Cake

10 Responses

      1. Hi Samira, in case of not using mango puree, do we simply skip it without any changes to the quantity of other ingredients?

        1. Hi kanchan… yes you may proceed as it is, just Increase the quantity of sugar from 1/2 cup to 3/4 cup. This is because now the sweet mangoes are not there.
          If making a marble cake using vanilla and chocolate batter then divide the batter equally.
          Happy Baking…

  1. Can I make fresh raspberry puree & use instead of mango puree to make a raspberry-chocolate cake. Will the flavours go well?

    1. Raspberries or strawberries dipped in chocolate taste great, so, I guess, the two should go well in the cake too! Do share your experience once you try it. Happy Baking.

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