After posting my mango sponge cake recipe I got quite a few requests to make an eggless version and many asked for the substitutes for the eggs so they could make an egg-free version . So I did a few trials and calculations and modifications to get this eggless mango cake. It is not as spongy as the one having the eggs but it definitely is almost as good as that. Soft, moist and packed with mango flavour. For the flour mixture, I used half wholewheat flour and half plain flour but, you can use entirely plain flour (that’s 1 cup +1/4 cup) for a spongier cake.
I tried making it with yogurt but it was too soft and the yogurt did not compliment the mango flavour and hindered it. With the condensed milk version it was a lot more stable and better tasting.
Ingredients: (Serves 8)
- Plain/ All-purpose flour- 3/4 cup or 90 grams
- Wholewheat flour- 1/2 cup or 60 grams
- Mango puree- ¾ cup or 180 ml (NOTE- Make sure to use sweet mangoes like Alphonso or Malgoa for making the puree. I used the pulp of 1 big mango or 3/4 cup of tightly pressed mango pulp and blended it until smooth. Try to use fresh mango puree as much as possible and not the tinned ones because the tinned purees are very sweet)
- Baking powder- 1 teaspoon
- Baking soda- 1 teaspoon
- Condensed milk- 180 ml
- Soft unsalted butter- 80 grams
- Powdered sugar- ¼ cup or 30 grams
- Milk- ¼ cup or 60 ml
- Vinegar- 1 teaspoon
- Salt- ¼ teaspoon
Make sure all your ingredients are at room temperature and the butter is soft. Sift the salt, plain flour, wholewheat flour and baking powder at least 5 times. Do not skip this step as it is the key to a soft and fluffy cake. Preheat the oven to 180°C. Grease a 8 inch baking tin with butter and line the base with a disc of parchment paper.
Add the mango puree to a saucepan. Place over a low heat and cook for 2-3 minutes. The puree will start to bubble and release steam at places. It will also start to release the aroma and thicken a bit. Make sure you keep stirring it often. Remove from the heat and pour it into a bowl. Allow it to cool completely. Once cool, add the milk to it and mix it until well combined.
Add the soft unsalted butter to a bowl and beat it briefly until smooth. Add the powdered sugar and beat it until it is light, fluffy and creamy. Add the condensed milk and beat it till it is creamy and well combined; about 2 minutes. Sieve 1/3rd of the flour mixture into the batter and fold it in gently making cutting motions.
Now add half of the mango milk mixture and fold gently. Sieve the second 1/3rd of the flour into the batter, fold and then the other half of the mango milk and fold. Finally sieve the last 1/3rd of the flour into the batter and fold well. (You are adding the flour in 3 sessions and in between there are 2 additions of the mango mixture.) The batter will be quite thick so do not worry about that or add any additional liquid. Add the baking soda to a small bowl and to it, add the vinegar. It will start to bubble vigorously. Mix it well and add to the batter. Fold it well and gently making cutting movements to make sure it is evenly distributed in the batter. Finally pour the batter into the lined baking tin and tap it to release any air bubbles.
A tip to get a flat cake is to push a little bit of the batter to the edge of the tin when compared to the centre so when it rises you get a flat cake. But do not push too much as the rise is not a lot and if you push a lot of the batter to the edge, you will end up with a sunken looking cake.
Bake at 180° C for 15 minutes. Turn the oven down to 160° C, cover the top loosely with foil and bake for further 20-25 minutes or until the skewer or knife inserted in the centre comes out clean. Allow the cake to cool in the tin for at least 10 minutes after which you flip the cake onto a wire rack to cool completely.
When cool, remove the parchment paper and serve with a dusting of powdered sugar at tea time or frost with whipped cream or buttercream.