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 easy, flavorful, moist and a summer must have.
The best eggless mango cake of the year award goes to my mango cake… its 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 compliment 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.
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 just a little effort and 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 really 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, the baking powder, baking soda are mixed well together. For the wet ingredients I use the melted butter, condensed milk, essence, the colour and the 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 make the cake sweet, moist and has a slightly caramelly flavor. Condensed Milk is an excellent egg substitute as it binds, sweetens, provides creaminess and moistness 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 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 gives 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, dont 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 in 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.
Instructions for the eggless sponge
- Preheat the oven to 175°c , butter and line two 6 inch pans.
- Combine mango chunks and sugar in a mixer blend till you have a puree.
- Now sift the dry ingredients in a bowl All Purpose Flour, baking powder and baking soda.
- Melt the butter and add the condensed milk now add the colour, essence and the puree. Give it a good mix and then add the dry ingredients and fold in with the milk gently.
- Whisk it but don’t over do the mixing mix till everything is homogenous. Pour batter into 2 pans 6″ and bake for 20 minutes or till the toothpick comes out clean.
Ingredients for the mango jam filling
Instructions for the mango jam filling
- Add the mango chunks into a saucepan and mash them a bit.
- Add the condensed milk and stir it till you have a dry jammy consistency.
- Cool it down and use as filling.
Ingredients for the White Chocolate Malt Ganache
- Heat the cream and add the malt powder till its well incorporated and the cream is no longer grainy.
- Now pour this over the white chocolate and let it sit in a corner for 15 minutes.
- Now, stir it gently till all the chocolate melts and the ganache is smooth.
- Cool it down till you have a spreadable consistency.