Eggless Mango Cake Recipe / Mango Sponge cake / Oats Whole Wheat Flour Cake

Eggless mango cake with oats and whole wheat flour. A butter free cake made with very little olive oil. Mawa/khoya or dried milk and mango made this cake absolutely delicious. Mango season is about to end so use it in your favourite dishes like cakes and dessert.

Here are some recipes with ripe mango from this blog.

Fruity Summer Cooler

Mango Peach Pear Smoothie / Dairy Free Low Calorie Smoothie 

Mango Pomegranate And Tender Coconut Salsa 

Mango Litchi Fudge Or Burfi 

Eggless No Bake No Gelatin No Butter Mango Cheesecake 

Paneer Or Cottage Cheese And Mango smoothie 

Mango Kalakand 

Mango Sandesh

Mango Banana Smoothie

Eggless Mango Mug Cake

Mango Coconut And Flax Seed Smoothie

Hazelnut Honey Chocolate Mango Smoothie

Black Rice Pudding And Mango Parfait

Mango Walnut Choco Chips Muffins

Dairy Free Mango Pineapple Smoothie

Sugar Free Mango Coconut Laddu

Mango Rasgulla Or Aam Rosogolla

Mango Cobbler Cookies

Mango Steamed Sandesh Or Aam Bhapa Sondesh 

Mango Pomegranate Overnight Oats Parfait 

Eggless Mango chia seed cake

Vegan Oats Mango Chia Smoothie Bowl

Mango Mint Coconut Lassi With Chia Seeds

Mango Raisin Overnight Oats With Chai Masala Extract And Mixed Seeds

Mango Salsa With Pickled Jalapeno

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FAQ

What is the benefit of mango cake?

Mango is called immunity booster. Because its rich in antioxidants and vitamin C.

What is mango cake made of?

Mango cake can be made with flour, sugar, butter etc. This cake is made with Whole wheat flour, oats, mawa and only 1/3 cup sugar. And you don’t need to use butter in this cake. I have used only 1/4 cup Olive oil. You can use any flavorless vegetable oil.

How long does mango cream cake last?

You can store mango cream cake in refrigerator for 2-3 days. This mango cake is dry cake made without any cream so you can store it in refrigerator for 5-6 days.

How long to bake cake?

Baking a cake takes 30 to 40 minutes. Timing depends on the oven.

I made this cake with whole wheat flour and oats. But you can use any flour of your choice. You can also use gluten free flour if you want. I used homemade khoya/mawa or dried milk/evaporated milk to give a wonderful taste and light texture. You can make mawa at home easily by reducing the milk. Get the method of making mawa or khoya here.

This mango sponge cake is normally more fluffy than this time. While I was baking the cake power gone for a long time in the middle. So please don’t open the oven door in the middle. Or your cake will sink.

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Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Oil – 1/4 cup

Mango – cup, chopped

Sugar – 1/3 cup

Milk – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Mawa – 1/2 cup

Method

1. Preheat the microwave convection or hot blast mode at 170°. And for OTG preheat at 180°. Grease a baking pan or line with parchment paper.

2. Sieve whole wheat flour, baking powder and soda.

3. Grind oats into fine powder. Add to the flour mixture.

4. Mix vinegar and milk and keep aside. Milk should be room temperature or lukewarm.

5. In a mixer grinder blend mango pieces, sugar and mawa/khoya or dried milk. Blend everything well. Take out the mixture in a large mixing bowl.

6. In the same mixer jar blend vinegar mixed milk and mix with mango mixture in the mixing bowl.

7. Add oil and vanilla. Whisk well. Add half of the dry ingredients. Whisk again.

8. Add remaining dry ingredients and whisk to make a lump free smooth batter.

9. Pour the batter in greased or lined baking pan. Level the top with a spoon. Tap the pan gently on your kitchen counter.

10. In microwave Bake in preheated oven at 170° for 28-30 minutes or till toothpick comes out clean. For OTG Bake in preheated oven at 180° for 35-40 minutes or until toothpick comes out clean. Insert a toothpick in the middle of the cake to check. If toothpick comes out clean then your cake is ready.

11. Let it cool down completely. Slice and serve delicious mango flavored cake. You can keep it in room temperature for 1-2 days. And you can store in refrigerator for 5-6 days.

Notes

1. You can use all purpose flour/maida or any flour instead of whole wheat flour and oats.

2. Condensed milk can be used instead of khoya/mawa or dried milk. Skip sugar if you are using condensed milk.

3. Only all purpose flour or mixed of half all purpose flour and half whole wheat flour can be used to make this cake.

4. You can use cardamom powder or mango essence instead of vanilla essence.

5. Don’t open the oven door before 28 minutes. Your cake can be sink if you open the door before 75 percent baked.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group we are paired with different partners every month to share two secret ingredient. This month theme is mango recipes.

This month my partner is very talented blogger Priya Iyer. Priya gave me whole wheat flour and oil as secret ingredients. And I made this healthy and delicious mango cake. I gave sugar and raw mango to Priya. Check out her delicious mango-frooti-mango-squash/ recipe these ingredients.