Mango Cake Recipe

The eggless mango cake recipe that I am sharing with you today tastes great on it’s own. But if you have some time on hand do make the mango pudding as well as the whipped cream cheese frosting . It won’t take much time to make these components. The moment you will take the very first bite of this four layered dreamy mango cake you will be happy that your effort was worth it!

Either way, this is the perfect summer cake to brighten up a picnic, potluck or any kind of get together and everyone will be sure to love you for making it. This Thai mango cake recipe is so fresh, fluffy and delicious; plus it's fun to make.

Mango Cake Recipe

Serves  :    8


  • 1. 5 cup plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup mango puree
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil/melted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla essence


  1. Preheat panggangan @ 170 C and grease 8 in cake pan.
  2. Whisk together plain flour, salt, baking powder and baking soda.
  3. With a whisk or mixer, beat sugar and eggs until fluffy,  add in oil/butter, vanilla, mango puree  and salt.  Beat until well blended,
  4. Combine egg mixture with dry ingredients, stir until no lumps remain.
  5. Spoon batter onto prepared pan, bake for 45 minutes or until a skewer inserted comes out clean.
  6. Cool in pan 20 minutes,  transfer onto rack to cool.

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