Mango is one of my favorite fruits. During the summer, I eat them every day, sometimes twice or even three times a day. Mango salad, mango dressing, mango cheesecake, mango ice cream, mango curry, and mango lαssi are among my favorite dishes. My list goes on and on! And I’d have to say that this Eggless Mango Cake is now my go-to mango dessert.
The exquisite flavor of this eggless mango cake will make you hold your breath! The cake features a two-tiered structure with a greasy cream topping and a soft, spongy, sweet mango flavor. Pureed mango is sandwiched between the layers of cake, amplifying the mango flavor. You will be astounded by the deliciousness of the cake as soon as you bite into the first piece. When I say this is definitely one of the best cakes I’ve ever had, I’m not joking.
FOR THE MANGO SPONGE
2 cups (220g) maida
1 cup (225 g) caster sugar
1 cup (265 ml) mango purée
½ cup (120 ml) vegetable oil
2 tsp (8 g) baking powder
¼ (60 g) cup milk
½ tsp (3 g) baking soda
1 tsp (5 ml) vanilla extract
FOR THE FROSTING
1 cup (120 g) cream cheese
½ cup (100 g) butter
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) cardamom powder
1+ ½ cup icing sugar
FOR THE GARNISH
Fresh mango slices
MAKE THE MANGO SPONGE
Step 1: Preheat the oven to 350 degrees F (177 degrees C), then spray two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
Step 2: Combine flour, baking powder, and baking soda in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Place the diced mango in the blender’s bowl and purée until smooth. Set aside.
Step 4: Combine the sugar and castor oil in the bowl of an electric mixer fitted with a stirrer and beat well until the mixture is pale and well combined.
Step 5: Combine the pureed mango from step 3 with the mixture from step 4 and stir well until the mixture is uniform.
Step 6: Toss in the milk and vanilla extract with the ingre∂ιєnts from step 5 and stir well until thoroughly combined.
Step 7: Reduce the mixer’s speed to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 6, mixing well until combined (do not overmix).
Step 8: Divide the dough evenly between the two previously prepared molds, flattening the dough surface as needed.
Step 9: Bake the cake for 30 to 35 minutes in a preheated oven, or until a skewer inserted in the center of the cake comes out clean.
Step 10: When the cake is done, remove it from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack (while waiting for the cake to cool, make the frosting).
MAKE THE FROSTING
Step 1: Combine cream cheese and butter in the bowl of an electric mixer fitted with a whisk and beat until smooth.
Step 2: In the same bowl as the cream cheese, add the vanilla essence and cardamom and beat until smooth.
Step 3: To make the frosting, slowly add the icing sugar to the mixture in step 2 and whisk well until thoroughly mixed.
Step 1: Place the first layer of cake on a plate, put a layer of mango puree on top, and cover with a layer of frosting, spreading it evenly with a spatula.
Step 2: Place the final cake layer on top and spread a layer of mango puree on top, spilling over the cake’s wings to cover the remaining frosting on the top and sides, creating a translucent look on the sides.
Step 3: Depending on your desire, decorate the cake by arranging fresh mango slices on top of it. Enjoy the cake when it has been cut.