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    You are here: Home / RandomPosts / Mango Cake

    Mango Cake

    June 22, 2011 by Sharmilee J 114 Comments

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    Mango cake is a soft & tasty mango delight made by baking the dough blended with mango pulp, sugar, yoghurt. Mango cake is a treat for the family & friends for birthdays & parties and an excellent idea of relishing mango. How to make cake is explained in this post with step by step pictures.

    Eggless Mango Cake / Mango Loaf Bread Recipe

    Pin

    I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake…Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them. The one that suited my constraints(Yes I wanted a low fat version) was the mango banana bread from litebite. I am always amazed by her low fat baking goodies that I went ahead to try this with few modifications to suit my taste and it turned out super good.

    Recipe Source : Litebite.in

    Check out mango cheese cake

    Eggless Mango Cake / Mango Loaf Bread RecipePin

    If you have any more questions about this Mango Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Mango Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Mango Loaf Bread Recipe
    Print Recipe Pin Recipe

    Mango Cake

    Mango cake is a soft & tasty mango delight made by baking the dough blended with mango pulp, sugar, yoghurt. Mango cake is a treat for the family & friends for birthdays & parties and an excellent idea of relishing mango. How to make cake is explained in this post with step by step pictures.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Servings8 slices
    AuthorSharmilee J

    Ingredients

    • 1 cup maida / refined wheat flour
    • 1/2 cup rava / sooji fine variety
    • 1 mango big sized
    • 2 tbsp walnuts chopped fine variety
    • 3/4 cup granulated sugar
    • 1/4 cup curd 60 ml
    • 2 tbsp olive oil
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • a pinch salt
    • 1/2 tsp cardamom powder

    Instructions

    • Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
    • Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.
    • Now add rava to the maida mixture, keep aside.
    • In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
    • Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed.
    • Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
    • Preheat the oven at 190 deg C for 10mins.
    • Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
    • Transfer the batter to the cake pan.
    • Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.
    • In my OTG it took exactly 40mins for the mango bread to get baked.
    • The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.
    • Cool it for atleast 15mins before you unmould and slice them. Enjoy Mango Cake!

    Notes

    • I used a bread loaf pan and 3 small tart molds. You can use a normal cake pan but see to it that the pan is as big as to hold the batter only to 1/2 or slightly more than the pan .
    • The baking time totally depends on the cake mold and the oven, usually my bread loaf pan takes a little longer so it took me 40mins. So keep an eye after 30mins and then extend baking time accordingly.
    • The cake in the tart molds were done in 20mins. Only the bread loaf pan took 40mins to complete. So if you are planning for muffins it will take just 20-30mins.
    • Adding sooji / rava gives a wonderful texture to the cake.
    • Mango and cardamom combination is heavenly so do not skip it.
    • As the cake uses mango pulp, it keep well only for 2 days. Do not refrigerate the cake, as it would become hard.
    • I do not miss to use a butter paper these days as its mess free to unmold and cleaning the pan is also easy. For the tart mold I did not even grease but still unmolding was super easy.
    Nutrition Facts
    Mango Cake
    Amount Per Serving (40 g)
    Calories 235 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Cholesterol 1mg0%
    Sodium 368mg16%
    Potassium 104mg3%
    Carbohydrates 43g14%
    Fiber 1g4%
    Sugar 23g26%
    Protein 4g8%
    Vitamin A 288IU6%
    Vitamin C 10mg12%
    Calcium 49mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Mango Cake Recipe Step by Step

    1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
    2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
    3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
    4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
    5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
    6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
    7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them.

    Eggless Mango Cake Recipe

    Pin

    I dont miss to use a butter paper these days as its mess free to unmould and cleaning the pan is also easy. For the tart mould I didnt even grease but still unmoulding was super easy.

    Eggless Mango Muffins RecipePinTips

    • I used a bread loaf pan and 3 small tart moulds.You can use a normal cake pan but see to it that the pan is as big as to hold the batter only to 1/2 or slightly more than the pan .
    • The baking time totally depends on the cake mould and the oven, usually my bread loaf pan takes a little longer so it took me 40mins. So keep an eye after 30mins and then extend baking time accordingly.
    • The cake in the tart moulds were done in 20mins. Only the bread loaf pan took 40mins to complete.So if you are planning for muffins it will take just 20-30mins.
    • Adding sooji gives a wonderful texture to the cake. Mango and cardamom combination is heavenly so dont skip it.
    • The orginal recipe calls for only 1/2 cup sugar but I felt my mangoes were not that sweet so I used 3/4 cup and it was perfect.
    • As the cake uses mango pulp, it keep well only for 2 days. Dont refrigerate the cake, as it would become hard.

    Eggless Mango Cake / Mango Loaf Bread RecipePin

    Mango, curd and rava gives a wonderful texture to the cake/bread that the cake came out beyond my expectation that everyone loved it at home. The nutty crunch in every bite tasted out of the world…yummmy.

    Eggless Mango Cake / Mango Loaf Bread RecipePin

    The mango bread looked so lovely that my camera didnt stop clicking at all 🙂 The smell of the mango cake while it was baking was too gud that I cudnt move out of the kitchen. Usually I like cutting cakes into pieces and when it comes to slicing breads I just luv them and this cakes texture was just perfect to make slices. Trust me and go ahead to try this cake.

    Eggless Mango Cake / Mango Loaf Bread RecipePin
    Making a blog post has become like one of my daily chores these days and I feel so much contented after making each new post and each comment I moderate justifies the hard work I put in for that post. Thank you readers 🙂

    Eggless Mango Cake / Mango Loaf Bread  RecipePin

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    Filed Under: Cakes, Eggless Baking, Eggless Cakes, Mango Recipes, RandomPosts, Teatime snacks

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      June 22, 2011 at 1:56 am

      Wonderful cake, I too want to try this,loved it texture,as u said. Hope I get mangoes and try this out…looks gorgeous. Loved the clicks very much 🙂

      Reply
    2. Swathi

      June 22, 2011 at 2:22 am

      Eggless mango cake looks delicious.

      Reply
    3. Anu

      June 22, 2011 at 2:39 am

      wow yummy cake.. mouthwatering..

      Reply
    4. RedChillies

      June 22, 2011 at 3:05 am

      yay! mango cake and that too eggless. I am so making this soon. thanks to you and litebite. Lovely pictures, S.

      Reply
    5. Vatsala.

      June 22, 2011 at 3:06 am

      Super delicious. Bookmarked it. Want to grab a piece. 🙂

      Reply
    6. sangee vijay

      June 22, 2011 at 3:19 am

      Wow…no doubt it's a must try cake version…bookmarked..very neat presentation n all the clicks were amazing…yummy o yummy…can u pass me a slice plz?? 🙂

      Reply
    7. Cilantro

      June 22, 2011 at 3:19 am

      Loved it!!! Super delicious looking. I loved the color of it. I am going to try with the pulp we get here.

      Reply
    8. jeyashrisuresh

      June 22, 2011 at 3:39 am

      ooh i am drooling here sharmilee on seeing the texture of the cake.such a spongy and delectable one. Now iam also in a mood of posting some baking stuff

      Reply
    9. Vimitha Anand

      June 22, 2011 at 3:47 am

      Deliciously done mango bread… Love anything mangoey…

      Reply
    10. Shanavi

      June 22, 2011 at 4:11 am

      I've also bookmarked some fat free version of cake earlier but after seeing this should be d one that i must try.. BOOKMARKED..What a great loaf and look at the slice..vah vah..Wow

      Reply
    11. Rinku Naveen

      June 22, 2011 at 4:18 am

      Loved the texture and colour.. Delicious and lovely clicks as always!!

      Reply
    12. Lavi

      June 22, 2011 at 4:20 am

      Lovely Clicks sharmi, esp choc sauce flowing out! cake has turned out so perfect! You are the Master Baker!

      Reply
    13. Yuvana's Favourites

      June 22, 2011 at 4:40 am

      Wow. the cake is very beautiful. Bookmarked.

      Reply
    14. Raji

      June 22, 2011 at 4:49 am

      Wow…wonderful cake..gorgeous colour and what a great texture.

      Reply
    15. Madura

      June 22, 2011 at 5:25 am

      loved the clicks, the cake and its texture.
      Truly a tempting one. I just made a eggless mango cake with butter last nite. I still have some puree left and i shall try this today.Since it is already eggless i need not worry about egg substitutes.

      Reply
    16. Divya Kudua

      June 22, 2011 at 5:33 am

      Lovely texture of the cake and pretty neat slices!!

      Reply
    17. Deeksha

      June 22, 2011 at 6:02 am

      wow! Cake looks super delicious, soft and yummy!
      Nice recipe…will definitely try this. Thanks for sharing.

      Reply
    18. sandhya khattri

      June 22, 2011 at 6:11 am

      Easy to follow recipe, with ingredients available at home. I am learning a lot from your site. Thanks

      Reply
    19. Vardhini

      June 22, 2011 at 6:16 am

      What a yummy and moist bread .. thx dear.

      Vardhini
      Event: Dish it Out – Spinach and Garlic
      Event: Healthy Lunchbox Ideas – Broccoli

      Reply
    20. Mugdha

      June 22, 2011 at 6:23 am

      love the color,texture and clicks..looks super soft and delicious…:)

      Reply
    21. Priya

      June 22, 2011 at 6:45 am

      Wat an elegant, absolutely stunning super soft cake, yumm!

      Reply
    22. Paaka Shaale

      June 22, 2011 at 7:03 am

      Like you even I am a big fan of Sanjeeta's recipes. This cake sure looks fabuous. I loved those cute tart shaped cakes 🙂

      Reply
    23. Kalpana Sareesh

      June 22, 2011 at 8:03 am

      Absolutely yummy looking..n its so soft..

      Reply
    24. Sanjeeta kk

      June 22, 2011 at 8:38 am

      How lovely the cake look, wonderful colour and prefect texture! Like the rawa in the cake..will give a good texture fr sure. And walnuts..Mmm..wish I could come to your home and have a bite of this gorgeous cake.
      Thanks Sharmilee for trying out from Lite Bite. Feel honored and good since it is coming from a seasoned cook and lovely food blogger like you 🙂 Tight hugs and best wishes.

      Reply
    25. An Open Book

      June 22, 2011 at 8:46 am

      the low fat version def sounds great..must try it sometime, but the mangoes we get here are not tht great, so il have to wait to get my hands on some indian ones

      Reply
    26. kaveri

      June 22, 2011 at 9:09 am

      Mango Cake looks awesome…Nice texture….Mmmmm very inviting.

      Reply
    27. Plateful

      June 22, 2011 at 9:18 am

      Honestly, I've never tried any cakes/muffins with mangoes….but I can just imagine how good it must be. Love any recipe with mangoes and your bread sounds like the perfect recipe I should be trying before the end of the mango season. I heart Alphonsos.

      Ohh your pictures look absolutely GORGEOUS….shows the beauty and texture of the bread brilliantly!

      Reply
    28. Ramya

      June 22, 2011 at 11:02 am

      Cake has risen perfectly:-) Loved that little cute beauties !!

      Reply
    29. Cooking Foodie

      June 22, 2011 at 11:38 am

      The pics are great.. makes me want to pick up a piece 🙂

      Reply
    30. divya

      June 22, 2011 at 12:12 pm

      Wow…wonderful cake..gorgeous color and what a great texture.

      Reply
    31. Arundhuti

      June 22, 2011 at 12:33 pm

      Wow, loved your mango cake..

      Reply
    32. Ramya Bala

      June 22, 2011 at 1:10 pm

      v.v.Delicious it looks also the mini cakes in the tartlete pans…Nice recipe in this mango season 🙂

      Reply
    33. Suja

      June 22, 2011 at 2:30 pm

      Mango flavored soft and moist cake..lovely texture dear..love it

      Reply
    34. Priya (Yallapantula) Mitharwal

      June 22, 2011 at 2:55 pm

      Yum, beautiful color, looks superb !!!

      Reply
    35. Reshmi Mahesh

      June 22, 2011 at 3:37 pm

      Wow…Loved all the clicks….Delicious cake and lovely texture…

      Reply
    36. Happy Cook / Finla

      June 22, 2011 at 4:05 pm

      Looks so so soft and delicious and love the pic with teh sauce too.

      Reply
    37. Nitha

      June 22, 2011 at 4:15 pm

      that looks delicious.. I think I should give a try soon..

      Reply
    38. Apu

      June 22, 2011 at 5:25 pm

      Looks delicious!!

      Reply
    39. Swarnavalli Suresh

      June 22, 2011 at 6:16 pm

      love this eggless version of mango cake .. wud surely give a try

      Reply
    40. Sobha Shyam

      June 22, 2011 at 8:17 pm

      yummy cake..love the colour..so soft n delicious..cant take eyes off the pics..awesome pics as always..

      Event:COOK IT HEALTHY:PROTEINicious

      Reply
    41. Renu

      June 22, 2011 at 10:11 pm

      Have bookmarked this recipe, am going to try it out as soon as I get my new bundt pan

      Reply
    42. savitha ramesh

      June 22, 2011 at 10:38 pm

      Nostalgic recipe.love the clicks as usual.So soft and smooth.
      Vegie / Fruit a month – Orange

      Reply
    43. Rekha shoban

      June 22, 2011 at 11:35 pm

      wow!!perfect cake!!!tempting click!

      Reply
    44. aipi

      June 23, 2011 at 12:57 am

      Loved the beautiful golden yellow color ~ a stunning cake!
      US Masala

      Reply
    45. Muraligeetham

      June 23, 2011 at 4:34 am

      yummy cake ! loved it 🙂

      Reply
    46. Shireen Sequeira

      June 23, 2011 at 4:39 am

      Gorgeous!! Yummy looking cake & great pics Sharmi! I have some mango puree frozen for a rainy day (literally)- am going to try this cake soon!

      Reply
    47. Lavanya Selvaraj

      June 23, 2011 at 5:48 am

      Wonderful cake…. Love the texture and ofcourse the presentation 🙂

      Reply
    48. miri goes phishing!

      June 23, 2011 at 12:08 pm

      wow….that looks so perfect n' nice…i'm always in awe of ppl who bake so well…would love to give this a try…bookmarking the recipe…awesome clicks too…:)

      Reply
    49. arthi

      June 23, 2011 at 2:22 pm

      wow..looks so tempting..awesome presentation and wonderful clicks..

      Reply
    50. Zareena

      June 23, 2011 at 3:18 pm

      Wonderful eggless cake. Amazing clicks and lovely presentation. Really tempting and drooling.

      Reply
    51. Hamaree Rasoi

      June 23, 2011 at 5:05 pm

      What a coincidence, even I had baked mango bread in my last post. Great to see an eggles version of the bread. Excellent pics.
      Deepa
      Hamaree Rasoi

      Reply
    52. Ananda Rajashekar

      June 23, 2011 at 5:53 pm

      Oh that little cupcakes one are so cute and bread is great!

      Reply
    53. Nithya

      June 23, 2011 at 6:21 pm

      Wow.. Absolutely stunning cake 🙂 Looks so perfect and yummy 🙂 Neat slices make me crave for it. Love the clicks a lot 🙂

      I will try it out asap too 🙂

      Reply
    54. Prathibha

      June 24, 2011 at 2:00 am

      I saw this one but could not msg asap as I was not well…lovely moist cake..nice texture..looks yumm..needless 2 say gr8 clicks..:)

      Reply
    55. Anonymous

      June 27, 2011 at 2:42 am

      This looks delicious. I am planning to use store bought mango pulp. Can you give the measurement of mango pulp in cups?

      Reply
    56. Sharmilee! :)

      June 27, 2011 at 2:44 am

      @Anonymous : The medium sized mango from which I extracted the pulp came close to 1 cup…

      Reply
    57. DD

      June 29, 2011 at 12:08 am

      wow sharmilee!!!
      your blog is wonderful!! i love your clicks!!! they impressed me a lot!!!yummy recipes all over!!! i'm happy follower of your blog!!!plz visit my blog when time permits!!

      Happy Blogging!!!!
      Food Blog News Daily
      Good Food Recipes

      Reply
    58. Anonymous

      June 29, 2011 at 7:57 pm

      Recipe looks very delicious. Just a small info needed. Can I use the Upma variety rava here? Because the one which I see as fine variety rava is almost like flour. So please give your suggestion here.

      Reply
    59. Sharmilee! :)

      June 30, 2011 at 2:07 am

      @Anonymous : Yes you can use the one used for upma but the white variety….

      Reply
    60. The Procrastobaker

      July 31, 2011 at 7:47 pm

      mmm this sounds so delicious, i adore mango but have never had mango bread. About time this was changed i think!

      Reply
    61. Tamizhmuhil

      August 16, 2011 at 4:43 pm

      Hai..I tried this Mango cake as cup cake and it came out well…But, only one problem…i find the texture of sooji in the cake…I used the idli rava…should I soak the rava in water for some time??

      Reply
    62. Sharmilee! :)

      August 17, 2011 at 1:23 am

      @Tamilmuhil : Thanks for trying and letting me know the feedback.It is the fine variety we used for kesari and upma but if you dont like the texture of rava then go ahead with full maida. No need to soak in water.

      Reply
    63. web

      September 06, 2011 at 11:47 am

      This recipe is so good…n’ the snaps look so gorgeous…i recently made some mango cake…really liked that too…will try this the next time arnd.
      http://www.apexmatch.com/fruitpulp.html

      Reply
    64. Anonymous

      September 17, 2011 at 5:30 am

      This recipe looks beautiful. I will try it when mangoes are back in circulation, surely. I was wondering, after the success with your other recipes, if you had a good sandwich bread recipe on your blog. But found only this. If you do make white/brown bread yourself, could you add it to your blog? Since i gave up my bread machine I haven't found the right recipe at all.

      Anandhi

      Reply
    65. Sharmilee! :)

      September 17, 2011 at 6:03 am

      @Anandhi : Sure I have a long time dream to bake a bread…sure will post it once I am done with it 🙂

      Reply
    66. DV

      October 22, 2011 at 5:02 am

      I love mangoes ..:) I'm drooling at your cake and wanna grab a slice right here:) I will try this definitely 🙂

      – Divya
      http://tastyvegcooking.blogspot.com

      Reply
    67. Anonymous

      December 04, 2011 at 7:04 pm

      hello, great recipe..some questions…can we use one cup of mango pulp instead of one mango?and can we use half cup of maida instead of using half a cup of fine sooji.how do the texture and tastes differs using half cup sooji and not using only plain flour for the recipe.which tastes better?using only plain flour or using 1 cup plain flour and half a cup of sooji….pls do answer .i want to try this great recipe soon.

      Reply
    68. Sharmilee! :)

      December 05, 2011 at 6:18 am

      @Anonymous : Yes you can replace mango with mango pulp but the quantity depends on the batter thickness(3/4 cup – 1 cup should do fine). Am not sure of how to explain the texture of the cake with sooji…but we liked it that way also the orginal recipe suggested it. You can try with full maida first if you are skeptical about the texture when sooji is added.Hope this helps!

      Reply
    69. Anonymous

      April 18, 2012 at 12:42 pm

      Wonderful blog and healthy recipes.Thanks sharmi.

      Reply
    70. Swati Lakhotia

      June 02, 2012 at 12:36 pm

      hello i jus tried ur mango cake receipe..but i hd a problem,…intially the cake rose well but when i removed it from oven it kind of settled back n became hard..dnt knw what went wrong..hope u cld help me.

      Reply
    71. Sharmilee! :)

      June 02, 2012 at 5:56 pm

      @Swati : Oh..I'm not sure why it sinked, may be becos of the rising agent inactiveness?

      Reply
    72. Archana

      June 20, 2012 at 6:24 am

      I Made this Cake.. and it was Yummmmm…
      However i didnt add sooji.. replaced it with maida itself..
      Just one question to ask..
      I have a oven that has even multiples of temp ie
      120 140 160 and so on..many a times the cake calls for a baking time of 190 deg or so..
      how to adjust the baking time and temp to get the same effect??

      Reply
    73. Sharmilee! :)

      June 20, 2012 at 6:29 am

      @Archana : That is great to know! My oven also has odd multiples and just adjust to intermediate and keep when it calls for 190, etc.

      Reply
    74. Khatri

      June 28, 2012 at 3:30 pm

      Hi

      I hv tried this recipe today but it didn't work well as i expected. My cake was raw at bottom and it had not risen properly. i don't know the problem. i hv kept it for 35-40 mins in oven. plz suggest something…:( 🙁

      Reply
    75. Sharmilee! :)

      June 28, 2012 at 5:20 pm

      @Khatri : I am really not sure what went wrong…without seeing the consistency of the batter it is hard to judge where and what went wrong for a baby baker like me 🙂

      Reply
    76. Shana's Cuisine

      July 01, 2012 at 7:02 am

      awesome cake!!

      Reply
    77. GeethuSathiyaN

      July 23, 2012 at 2:09 pm

      Sharmi,if wanna add eggs to tis…how many i should use….also i wanna try ur dates muffin,how eggs i should add for tat ??i feel eggs make the cake or muffin softer,if i skip them wont it b hard ???hav u ever felt any difference???as i'm new to baking,i get hundreds of questions every time b4 i begin 🙁 pls don mind if it(my Qs) sounds silly…

      Reply
    78. Sharmilee! :)

      July 23, 2012 at 2:25 pm

      @Geethu: Np at all 🙂 Yes eggs give a great texture and fluffiness to the cake but I dont find major issues with eggless bakes too… But sorry I am not sure of converting an eggless version to a version with eggs. I just try from the orginal recipe with very minor modification.

      Reply
    79. GeethuSathiyaN

      July 23, 2012 at 5:41 pm

      K got it…..thanks for the reply….

      Reply
    80. GeethuSathiyaN

      July 25, 2012 at 7:27 am

      Sharmi,i tried it yesterday,instead of olive oil i added normal sunflower oil….but it was so hard ,i think it shld b due to tat rava(i used upma rava)!!!i used the exact measure u mentioned for all the ingredients but it didnt come out well 🙁 feeling sad!!

      Reply
    81. Sharmilee! :)

      July 25, 2012 at 9:20 am

      @Geethu : Oh I am really not sure what went wrong…I used the fine rava variety too. Sorry to hear that.

      Reply
    82. Harini Nanda

      May 04, 2013 at 8:26 pm

      Hi Sharmi,I made this cake yesterday.it came out pretty well except for two things: 1) the texture was lil moist. 2)the flavor of rava, I felt was raw.so r v supposed to roast it before adding it to d cake mixture?

      Reply
      • Sharmilee! :)

        May 05, 2013 at 5:33 pm

        No I didnt roast rava, not sure why you felt the raw taste….May be if you dont like rava taste, then may be you can skip it and try fully maida cake.

        Reply
    83. Aakriti Malu

      June 01, 2013 at 6:59 pm

      Hi Sharmi,

      I tried this cake yesterday. Inside, the cake was moist, bread like…. But the crust – both top and bottom tasted too much like crispy rawa… and inspite of the mango being overly sweet, I used 3/4 cup sugar coz I read your notes below the recipe after I made the cake… lol… still the cake was not at all sweet… The next time, if I increase teh sugar quantity to 1 cup, should I also increase the liquid ingredients?

      Regards,
      Aakriti

      Reply
      • SHARMILEE J

        June 02, 2013 at 9:23 am

        The sweetness purely depends on ur mango, taste it and then adjust sugar level accordingly.Just increase sugar level no need to increase other ingredients.

        Reply
    84. Fortuna Wealth

      June 20, 2013 at 11:36 am

      I tried this cake today.It came out superb…..Thanks for the recipe……I used almonds instead of walnuts. It tasted good…….

      Swathi

      Reply
    85. sujatha umesh

      June 27, 2013 at 10:52 am

      made this cake today…really wonderful recipe….used cashewnuts instead of walnuts…..

      Reply
    86. Rainmusings

      July 01, 2013 at 5:15 am

      Tried it out over the weekend. came out well. Initially we could find the taste of batter – but after a day, it had the texture of the bread.

      Reply
    87. chitra

      December 06, 2013 at 10:15 am

      Hi sharmi….can we use white bread flour instead of maida…..

      Reply
      • SHARMILEE J

        December 09, 2013 at 5:44 am

        Not really sure as I havent used bread flour at all

        Reply
    88. Ashwini Herkal

      May 05, 2014 at 5:51 am

      Hi sharmi, i too tried this cake yesterday, i tried this in cooker as i don't have oven at my home, cake became little hard and the bottom of the cake was little burnt, though i used butter paper in greased vessel, but taste was good.
      Thanks for sharing this recipe 🙂

      Reply
    89. InvitedtoREST

      May 07, 2014 at 9:36 am

      I am trying it today!

      Reply
    90. Madhuri Wani

      May 07, 2014 at 11:32 am

      Hi, sharmi…
      I am purchased Morphy Richards 18 liters 1 week ago, & i am making ur recipe banana muffins then cake… But both recipes burn in 10 min.. Why? pls help mi… tell mi temprecher setting..

      Reply
      • SHARMILEE J

        May 07, 2014 at 3:04 pm

        Oh not really sure….please check your manual for preheating details and working before you start baking….I am sure that will help!

        Reply
    91. Nivedita Murugan

      May 12, 2014 at 8:07 am

      Sharmi, May i Please know which variety of mango you used?

      Reply
      • SHARMILEE J

        May 12, 2014 at 12:39 pm

        I dont remember actually, it was long back…you can use any mango variety that is sweet and fleshy

        Reply
    92. Medha Khengare

      May 24, 2014 at 9:38 pm

      Can we use readymade mango pulp? Nowadays i m living in US …so not sure about mangoes..

      Reply
      • SHARMILEE J

        May 25, 2014 at 5:17 am

        Yes you can……

        Reply
    93. arpi

      May 29, 2014 at 10:06 am

      Hi Sharmilee

      The cake looks yum! Eager to try it. Can you please tell me how much (in cup) Mango puree did you add to the recipe?
      Also, did you use Chiroti Rava?

      Reply
      • SHARMILEE J

        May 29, 2014 at 12:21 pm

        It may be 1/2 – 3/4 cup…I used fine white rava…

        Reply
    94. sumaiya afroz

      July 22, 2014 at 11:48 am

      Hello, your recipe is awesome,thanks for it! my cake came out perfect except one thing: it came out much stickier than yours.I've baked more 10 minutes for this reason, but its all same. 🙁 what may have gone wrong?

      Reply
      • SHARMILEE J

        July 23, 2014 at 3:26 pm

        Not really sure why it became stickier, Was the batter consistency correct?! I just followed the orginal recipe as such….

        Reply
    95. Mango Dash

      November 19, 2014 at 12:07 pm

      Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment. Thanks for sharing.
      Mango Drinks

      Keep Posting:)

      Reply
    96. abhi

      May 16, 2015 at 3:45 pm

      Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.

      Reply
    97. abhi

      May 16, 2015 at 3:46 pm

      Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.

      Reply
      • SHARMILEE J

        May 17, 2015 at 3:02 am

        Use the same 2 tbsp…..

        Reply
    98. Rahul Rohit

      May 18, 2015 at 9:45 am

      I bake in a microwave oven in convection mode and I realised that cake in the form of bread either in a glass or metal tray does not cook properly in the centre and hence the top gets crispy. What changes should I make in the temperature and timing?

      Reply
      • SHARMILEE J

        May 19, 2015 at 3:04 pm

        Temperature no difference, timing alone plus or minus few mins according to your oven settings….not really sure of microwave baking settings, please check your manual

        Reply
    99. LoVeLy AsH

      August 28, 2015 at 2:58 am

      Can i replace mango with pumpkin puree?

      Reply
      • SHARMILEE J

        August 28, 2015 at 9:05 am

        You can try and see…

        Reply
    100. reena jain

      June 28, 2016 at 9:31 pm

      hi i was wondering what would be the weight of mango or mango puree..thanks

      Reply
    101. Smitha Praveen

      July 09, 2016 at 11:35 am

      Hi Sharmi I tried mango cake. I love mango and also you are my favourite. But today the cake came out sticky and could not use it. I sometimes face this problems it tastes good. But it is sticky which sticks in teeth. Can you tell me why is this happened to me.

      Reply
    102. Jaggery Pepper

      July 10, 2016 at 1:07 am

      Hi your eggless mango cake turned out very superb and your explanation is tempting very much to try this out soon.nice clicks and thank you for your wonderful post.

      Reply
    103. Priya

      July 19, 2018 at 11:38 am

      hi… The cake turned out so good. Thanks much for the yummy recipe.

      Reply

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