Recently, I had a discussion with a friend about portraying my life on social networking sites. That's when I told her that although I do have social media profiles, it does not mean that I share everything about myself or my life on these platforms.
There are times when I write about my innermost feelings, about something that inspires me or something I feel strongly about. But, I don't necessarily cover each and every event in my life. Like for instance, the day before yesterday I cooked a fabulous feast of 10 dishes for a gathering of eight people. And this did not make it to any of my social media profiles. Not that I didn't want to, but simply because I couldn't for paucity of time and ofcourse there can be several other reasons when I decide not to share certain aspects of my life.
However, one of the things that I do love to share are birthdays of my loved ones. And there are many posts here of the birthday cakes I have made for my loved ones. While it is a self imposed mandatory rule, for me to make a special post every year on my son Hari's birthday, I go a bit easy on cataloguing other birthdays. And due to this, there have been times when some of the best cakes I have made have missed a chance to make an appearance here.
But, I simply couldn't miss a chance to share this fabulous cake with you.
Every year, I try to make a special cake on Ro's birthday. At times it is made of chocolate, nuts and dried fruit or fresh fruits. But, this time it was a pure mango cake.
Â This cake is bursting with mango flavour and this is because of the eight mangoes that went into its making.
Without any artificial flavourings, it is the mango that does its job here by contributing its special flavour and taste. And with this cake, I firmly believe that mangoes are worth cooking with. And this comes from someone, who used to proudly declare that mangoes are best eaten in their natural form.
It was a working birthday for Ro and I found it difficult to give him the surprise birthday that I had planned. But, I did manage a cake cutting with a few folks around.
I had just a few minutes to take pictures of this cake before it was cut, as after making the cake, I had to rush to Hari's school to pick him up and head to the studio before Ro headed for another meeting that was lined up.
Undoubtedly, this is one of the BEST cakes that I have made. The cake is soft and bursting with the most amazing flavour of mango. And a hard core non vegetarian in the group could not believe that this cake was eggfree! The cream layer with fresh mangoes, sandwiched in between the two cake layers gives exceptional taste and texture with the most sublime aroma.
And one of the best aspects of this cake is the frosting. The combination of mango with yogurt and a hint of vanilla produces outstanding results!
I could go on raving about how marvelous this cake is, but I also need to tell you that everyone who ate this cake adored it to the core. And to see people enjoying the fruits of your labour is the real reward for a baker or a cook.
If you want to please your loved ones and make them happy, then this recipe is the ticket. And even if you are someone who is not into eggless baking, I hope you give this one a try! I'm sure you will be pleasantly rewarded with this gorgeous cake. This stunner, is undoubtedly one of the best to emerge from my kitchen and has rightfully entered the list of one of my prized creations. And now, it is all for you to recreate in your own kitchen.
Eggless Mango Cream Cake With Mango Yogurt Frosting Recipe
Alphonso mangoes have the best flavour and are less fibrous as well. Try and use Alphonso mangoes to make this cake.
For the Mango Cake:
250 gm plain flour
2 tsp baking powder
1 tsp baking soda
400 gm/1 tin condensed milk
100 gm (1/2 cup) butter, melted
60 ml (1/4 cup) water
60 ml (1/4 cup) milk
2 cups mango puree made from approximately 4 Alphonso mangoes
2 tsp vanilla extract
For the soaking syrup:
125 ml (1/2 cup) water
5 tbsp sugar
For the Mango Cream Layer:
200 ml (3/4th cup) cream*
2 tbsp castor or icing/confectioner's sugar
2 Alphonso mangoes, peeled and chopped
For the Mango Yogurt Frosting:
200 gm thick yogurt with all the water drained out
6 tbsp icing sugar or confectioners sugar*
1 cup mango puree made with approx. 2 AlphonsoÂ mangoes
½ tsp vanilla extract
Grease and line the base of two 8" round cake tins with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble all the dry ingredients, the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven to 150 c/300F.
In another bowl, put in all the wet ingredients, the condensed milk, mango puree, melted butter, vanilla, milk and water. Beat with an electric hand mixer, whisk or spoon (or in a stand mixer), just until the mixture is uniform and smooth and there are no lumps. This shouldn't take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Mix in the dry ingredients into the wet ingredients, and beat foor 3 to 4 minutes more until the batter is well mixed.
Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
When the cakes are cooling, make the sugar syrup, mango cream and mango yogurt frosting.
The Sugar Syrup
In a small saucepan, heat the sugar with the water over a medium flame until the sugar dissolves and begins to boil. Turn off the heat and allow to cool.
The Mango Cream
Put a 200 ml pack of cream to chill in the refrigerator overnight. This separates the cream solids from the liquid. Scoop out the thick cream, mix in the sugar and whip until you get soft peaks. Mix in the cubed mango pieces.
The Mango Yogurt Frosting
In a bowl put in all the ingredients, the yogurt, icing sugar, mango puree, vanilla extract and mix with a whisk until there are no lumps.
Assembling the Cake
After the cakes are completely cool, pierce the cakes with a skewer or tooth pick and sprinkle half of the sugar syrup over one of the cakes. This will help to keep the cake moist.
Using a spoon, carefully spread the mango cream over the cake.
Place the other cake over the mango cream, and pierce the cake all over with a skewer or toothpick. Spoon the remaining sugar syrup over the cake.
With the help of a palette knife, spread the frosting all over the top and sides of the cake. With the help of a spoon, lightly lift the frosting, to create a beautiful pattern all over the cake.
*I used low fat cream
Makes one 2 layer 8" cake
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55 thoughts on “Eggless Mango Cream Cake With Mango Yogurt Frosting”
can't wait to try. what do you think about using canned puree sibce fresh mangoes are hard to get here in CA. Thanks!
When do we have to add the mango pulp in the cake batter? I couldnt find that point in the method.
Have you ever thought of using eggs produced by hens kept in a battery system? These eggs are infertile and entirely like the milk produced by dairy animals.Even Gandhiji accepted them as vegetarian eggs. Now coming to the point, I wish you would give recipes with eggs. I am particular about using such eggs and they are available. Specially cakes made with eggs are lighter and different in texture. Otherwise one has to use baking soda to get anything similar to a cake and I can always detect its taste which is not pleasant however much one may try to mask its taste.
I am a regular reader of your recipes and have often tried them yo perfection
Hey anushruti, in the method for making the cake I don't see the addition of the mango puree anywhere. Please clarify! Thank you.
Deliciously fresh looking mango cake. Love the yogurt based icing.
Thanks for yet another beautiful recipe. I'm eager to try it however I have two questions. First, can I use canned mango purÃ©e( sweetened or unsweetened) as here in Ireland, we don't really get very sweet Indian mangoes and even if we do, they are very expensive. 2nd question – I would like to make two 9" cakes as I only have one 8" cake tin 🙁 Will I be able to make two 9" cakes with this recipe? If not, can you please amend the quantities for me? I'd be ever grateful. Thanks again.
As always, beautiful and vibrant write up. Your smile lights up the post and takes it to next level. Glamorous one that cake ! I was wondering though, if the recipe works if I replaced store bought condensed milk with a homemade version. My homemade version always turns out to be a bit thick though.
The use of mango puree is mentioned in the paragraph after preheating the oven!
Divya: Yes you can use canned mango, just make sure its not sweetened.
Megha, Nisha: I have added it in the recipe. Thanks.
Nirmal: Thank you for your note. This is a topic, that requires a length description. Let me give you a gist. I do not cook with eggs and my recipes cannot have egg in them since I follow a pure vegetarian sattvik diet. According to Bhagavad Gita and other ancient vedic scriptures, food is classified into 3 categories saatvic (goodness), rajasic (passion) and tamasic (ignorance). And eggs fall into the tamasic category.
That said, many people who taste my cakes can't believe there are no eggs in it and of you go by the feedback and comments to many of my cake recipes, I have the same reaction from people who have tested out these recipes. I could not detect any baking soda smell in this cake and neither did the people who taste it (my father in law who happened to taste it, has the strongest olfactory sense, amongst the people I know :-)) Hope you enjoy this recipe.
Mayuri: Thanks..yes the frosting is one of the best parts of this cake.
Nav: Yes you can used canned mango without added sugar as the condensed milk already has sugar in it. You can use 9" cake tin, the cake will be slightly less taller than the ones baked in an 8" round pan.
Samata: Thank you for your kind comments. I would suggest you to use store bought condensed milk for this recipe as condensed milk is a very important ingredient here. Store bought will have the consistency, sugar and other factors to make this a success. You will have to experiment with home made version as I can't guarantee its success.
ranjini: Thanks. 🙂
Your space looks awesome.Do visit my space at your leisure 🙂
Wow Anushruti, this looks amazing. I came here to get the recipe for your mango cheesecake planning to make it for a friend's birthday and to my very pleasant surprise found this post. Now I changed my plan and I shall make this instead. Your recipes have never failed me in the past, so I am very excited about this one.
A few questions though:
At what stage do we mix wet with dry? It is a bit unclear but I am assuming when you say "batter" you mean the mixed batter?
Which mangoes did you use? I generally love raspuri but I think something like alfonso might be more suitable for this cake?
Can I use Amul cream for this or will it not whip?
Sorry for so many questions, since it is for a birthday cake, I don't want to make any stupid mistakes and ruin the surprise. Thanks for all your hard work as usual.
I made it and it s Yummm… I ve never made a Mango cake which emits Mango flavour without an essence. Thanks a ton Anu.. :).. Three cheers.. Waiting for the next one
Will definitely try it out as mango is my favourite fruit.
Delicious cake and vibrant images. This recipe is zeroed in. I had been baking in convection oven for a while. Now I owe an OTG. I have a question though. While you bake a cake, should be switch up both the heaters (one on top and other on the bottom)? The instruction manual is silent about this aspect and I would appreciate getting your advice on this.
Thank you Anushruti for another wonderful recipe, specially made it today for my deities and offered them in those copper bowls given by you:-). Thank you for the wonderful gift and fabulous recipe.
shoba: Hope you enjoy it as much as we did!
Shiny: Every oven will have a baking function. You need to turn the knob to that function. While baking cakes, the heating needs to happen from both the top and bottom.
Indulekha: Very pleased to hear that. All the best!
Poornima- Thank you for your note. I used Amul cream, just follow the directions. And I used Alphonso mangoes. Have made the recipe clearer. go through it again and let me know if you have any other doubts. All the best!
Hi, thanks for this recipe! I don't have many supplies with me and not a big enough oven. If I just made this in one 8-inch tin, should I double the baking time? Thanks in advance!
Aqeela- You can make this in a single deep 9" round pan or 10" round pan or a 9" square pan. The batter won't fit in an 8" pan. Make sure that your batter fills in only 3/4th of the pan.
Am planning to make this cake using
Whole wheat flour.. Will the same
Measurements work or slight modification needed
Preeti: You can use the same measurements. But your cake will be dense with wholewheat flour.
Wow, this cake looks totally amazing! Can`t wait to try..
I`m so glad I`ve discovered your website! It`s not easy to find so many yummy sattvik, pure veg Indian recipes in one place on the internet. I think I`ll become a big fan of yours 🙂
Keep doing the great job…
Ruta, with warm greetings from Lithuania.
Ruta: I'm so happy you are here as well. Look forward to hearing more from you.
is there a substitute for the amul cream i could use. I'm in the states.
Karla: You can use whipping cream or any fresh cream as well.
Hi Anushruti, this is going to be a long comment hope you don't get bored. I have been a silent follower, admirer of your website for the past 4 years. You have an absolutely beautiful and indeed divine space. Today am a good baker because of you. There is not a single cake or dessert recipe of yours that has failed me ever. Your recipes are failproof, absolutely sinfully deliciously divine and the flavours and textures are spot on. Your cakes have been a part of every celebration at home whether it's a birthday or a anniversary and they were always much appreciated. What finally compelled me to get over my shyness and write to you is that I baked this delicious mango cake in a tin of number 1 shape for my nephew's first birthday and it won rave reviews. The joy and delight on the children's faces as they licked of the frosting is something I will never forget. Thank you so much for making this special occasion so memorable. Now am excitedly waiting for my daughter's first birthday to bake more fabulous cakes.I love the stories behind each recipe of yours and there are many other non cake recipes that I have tried which have always worked for me. Thank you once again for such a beautiful website and wonderful recipes.
I have tried so many of your cakes! And they were all awesome. This is the second time I am trying this recipee…and my cake sank completely. I promise I am following instructions. And its not my oven because I baked the choclate ganache cake last week and it was perfect. While the mango cake sank 3 weeks back and again today! Please help…..please…:(
Himani: I'm touched and delighted with your message! Would love to hear more from you!
Made this cake this weekend. Followed all the instructions but the texture was not flufy not cake like, more like doughy.
Sameera- Glad to know that you have successfully tried my recipes. It is quite difficult for me to say what went wrong without being personally present, considering your statement saying you followed the recipe to the tee and that your oven is alright. The only thing that comes to mind is the tin size. Cakes also tend to sink when you use the wrong tin.
karla: I'm sorry to know that your cake did not turn out as expected. The success of this cake largely depends on the quality of the mango puree as well.
Your cake recipes are really amazing and am planning to make the orange cake. I have a question, I am planning to make a 2 layer cake, but my oven is small and 2 cake tins do not fit together, so i need to bake one after another. my question is can i make the batter for both the layer of cakes and bake one by one or i need to half the measurements and make fresh batter twice just before baking. If the batter rests for the second layer, will it give the same results or i need to make it just before baking. thanks.
pooja: You can make the batter only once. Don't worry, you will get awesome cakes.
Thanks for such wonderful recipe. I am glad to inform you that I tried this recipe on my husbands birthday. It turned out to be really nice and tasty.
Though i skipped the yogurt frosting and instead of it used fresh whipped cream. One small doubt I had..i felt that cake was slightly dense than the other normal cakes we make..might be because of fresh mango puree that we have used here..i am not sure so just wanted to confirm with you.
Again thank you so much…So far I have tried four or five reciepes from your blog…trust me its never that a recipe of yours fail. I have always succeeded in replicating them. I culd have shared the snap of the mango cake…bt i dnt think therez ne option of attaching pics here with the comment.
Prachi- I'm so happy you could make your husband's birthday special with this recipe. Glad to hear your success story with other recipes from my site too. The cake could be slightly dense because of the mango, but the flavour compensates for sure. You can send me the picture via divinetaste facebook page and I'll be happy to share it with the others.
I tried this recipie with lots nd lots of hope and enthusiasm,but unfortunatelly my cake dint come out well…it was doughy in the middle and a complete disaster that i couldnt even make it up to something new…….have some left over batter……..any ideas to resurrect it would be great 🙁
[…] 9. Eggless Mango Cream Cake with Mango Yogurt frosting […]
Achu- I'm sorry to hear that your cake didnt turn out well. The cake would be doughy if the pulp to flour ratio is not right and its not baked in the right sized tin for the right time and temperature. You could add liquids like milk or water and turn the leftover batter into pancakes. Hope this helps.
I tried this cake recipe as per the directions given by you for my mom's birthday. It came out to be wonderful. Everyone loved it and took two helpings. Thanks for your awesome recipes.
Niyati- Awesome! Pleased to hear that!
[…] post. I have been dreaming about a mango cake or at least a mango frosted cake ever since I saw this post. So I must say I was totally inspired by it. The cake recipe was taken from a bookmarked recipe of […]
This looks absolutely delicious! Just what you need to warm you. Gorgeous photos as usual! Thanks for the inspiration!
Ashi- You are most welcome. Keep spreading the joy that comes with great food.
So nice cake as usual
Want to try , but one question for frosting
Is hung curd require, means do we hav
to tie the curd on cloth for some hrs ?
One more question pls,
Can I make dis cake one day before the selebration ?
Poonam: Yes- Hung curd is required.
Poonam: Yes, you can.
Hey Anushruti…..your cake looks gorgeous. Just love your recipes.
I tried your brownies recipe and it was perfect. I have a query regarding this mango cake recipe. I have two 7.5 inch pans. And they are around 3 inch deep. They do not fit in my oven together. So can I halve the recipe and bake twice?
Hi Anu,Ever since I saw this cake I've intends to bake it but never got around to it.This surely is a mango lover's dream cake.I simply love this pics and the idea of a cake so full of mangoes.
For the yoghurt frosting can I use Greek yoghurt instead of hung curd?
hi anushruti… i tried this cake last week but it didn't turn out as i had expected.i baked whole cake in bunny shape pan. it came out very dense not fluffy like yours in pic and all the mango puree was settled down in bottom. because of that it was not easier to run the knife through easily… i wanted to share the pic of cake so that you can tell me where i went wrong by looking at it..is there any way? i did follow all your points very carefully but i am not sure what went wrong? the only culprit i can think of is baking one whole cake at 300 f.. usaully it should be atleast 325f for cake.. right?please clear my doubt.
I love yout recipes, in this mango cake recipe, could you tell how many grams of mango puree is required. I prefer baking with grams than with cups. Like that i may not commit and flour to mango puree ratio.
Thanks Divya, will update this in the mango season.
This cake is best baked in two pans as mentioned in the recipe. It seems like your batter was not mixed well. The temperature is the same as given in the recipe.
You can try using greek yogurt. You might still get a runny consistency with it.
Yes you can! You can also bake one cake at a time.