Best Eggless Mango cake

This cake is a mango lover’s dream, there is fresh mango puree in the cake batter which really makes the cake incredibly moist and full of mango flavor. It’s soaked in mango juice and filled with the homemade mango jam-like filling, which takes a few minutes to make. But the real star of the cake is the ganache which is made with white chocolate and malt powder. Now, what’s not to love in this cake, it is easy, flavorful, moist, and a summer must-have.

The best eggless mango cake of the year award goes to my mango cake… it’s rich and light at the same time, it has the most incredible filling and best of all the most amazing ganache which is iced all over the cake.

This cake can be eaten on its own as in you don’t need the filling or the icing but if you make a teeny-weeny effort, you could taste the best eggless mango cake in the world. These components complement the cake and make it the most delicious of the delicious. The dominant and most distinctive flavor is, of course, the sweet and tropical taste of fresh mangoes. The cake has a natural fruity aroma and a rich mango taste that is both refreshing and indulgent. You would love the fact that mangoes are naturally sweet, and this sweetness is carried over to the cake, and the cake is just fine eaten on its own as with the filling and icing.

I am going to break down the components of the cake for you so that you understand what goes into the cake and what makes it the best eggless mango cake in the world.

For another delightful eggless treat that offers a refreshing twist on traditional cakes, be sure to try my recipe for an Eggless Lemon Loaf Cake.

COMPONENTS OF THE CAKE

The Cake: the cake sponge is made with fresh mango puree, sweetened with condensed milk, and flavored with a few drops of mango essence. The sponge is moist, sweet, and delicious on its own but with just a little effort you could change this moist cake into a mango delight. In this cake, I have soaked the sponge with some mango juice to moisten it and this makes the flavor of the mango pop.

Filling: I made the filling of the mango cake with some mango puree and condensed milk. I took some puree added the condensed milk in it and cooked it till it was nice and Jammy. This made the best filling for the cake and complimented the whole cake really well.

Frosting: I frosted the cake with some white chocolate ganache that was flavored with malt powder, I used the /original/ malt/white Ovaltine and if you don’t have Ovaltine then you could use the original/malt/ white Horlicks. The Ovaltine is added in the cream till it completely dissolves and is then poured over the white chocolate to melt it and voila! your perfect white chocolate malt ganache is ready.

Topping: it’s topped with fresh mango slices and then chilled in the fridge for the flavors to develop.

INGREDIENTS USED IN THE BEST EGGLESS MANGO CAKE

I make this simple eggless mango cake with pantry staple ingredients, first, the dry ingredients all-purpose flour, baking powder, and baking soda are mixed well together. For the wet ingredients I use melted butter, condensed milk, essence, color, and mango puree which makes the cake yum, and then I add the milk to make a nice batter. The filling I have used is a jammy version of the mango made with condensed milk and mango puree. The whole cake comes together with an icing of white chocolate malt ganache, which is just incredible.

The icing for the cake is made by heating the milk and then adding the malt powder till it dissolves then the hot milk is added to the chopped white chocolate till the white chocolate melts and a nice smooth ganache is made.

SOME COMMON QUESTIONS ANSWERED

How to make a good eggless mango cake?

Use fresh puree and avoid using stale ingredients. The fresh puree will give an amazing flavor to your cake and if you make my best-ever eggless mango cake you can be rest assured that all the components along with the cake will enhance the flavor quotient.

How can I replace eggs in a mango cake recipe?

You can use various egg substitutes in an eggless mango cake, such as unsweetened applesauce, mashed bananas, yogurt, buttermilk, or commercial egg replacers. I have simply used condensed milk which makes the cake sweet, moist, and has a slightly caramelly flavor. Condensed Milk is an excellent egg substitute as it binds, sweetens, and provides creaminess, and moistness to the cake with caramelly undertones.

Can I use fresh mangoes for the cake?

Yes, using fresh, ripe mangoes will enhance the flavor of the cake. You can puree the mangoes or chop them finely and add them to your cake to increase the mango flavor. However, I have used the fresh mango puree for the cake and have made a fresh mango puree jam for the filling both enhance the flavor and give the cake a more intense mango taste.

How do I prevent the cake from becoming too dense or soggy?

To ensure a moist but not dense cake, avoid overmixing the batter. Mix until just combined to prevent the development of gluten, which can make the cake tough. Also, don’t overbake the cake which can result in a dry and crumbly cake.

How do I store an eggless mango cake?

Once the cake has cooled completely, you can store it in the refrigerator for 3 or 4 days. I wouldn’t recommend keeping the cake at room temperature in the Indian heat, but you could keep it out for an hour before you decide to slice it. Also, this doesn’t freeze well with all the fresh fruit it has in it so consume within 3 or 4 days.

Can I make the cake in advance for a special occasion?

Yes, you can prepare the eggless mango cake a day in advance. Just make sure to store it properly in the refrigerator, especially if you’re using fresh fruit and puree. Allow the cake to come to room temperature before serving for the best taste and texture.