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Eggless Mango Bundt Cake (Summer Tea Cake)

Make this yummy tea-time cake with the king of fruits. A lovely summer mango cake. This post contains affiliate links.

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Make this delicious Eggless Mango Bundt Cake while the king of fruits is still here in season.

And you just need one medium sized mango for this! So awesome right.

Ingredients
Step by Step Instructions with Photos

5 Tips for making this cake

Making Summer Cakes with Fruits

For me, Summer = Fresh Fruits. You get such amazing fruits like mangoes, pineapples, strawberries (the season kind of ends before the summer in India starts but I love to count it in), lemon, litchis, grapes, watermelons…Oh yum! I’m a fruit lover.

Love to use fruit in cakes and muffins? Try my cake recipes with fruits:

Easy Banana Yogurt Muffins

Double Strawberry Cake(uses eggs)

Bakery style Eggless Banana Cake

Using fruits in cakes has always resulted in lovely desserts and cakes.

But while making a cake with fresh fruits, it is important that the flavor of the fruit is preserved and is experienced in every bite of the cake.

While making this eggless mango bundt cake, I wanted that fresh mango flavor in every bite of the cake. This cake gives justice to the flavor and I had to try this cake two times until I got the result I wanted.

In my initial attempts, I tried this cake with more quantity of yogurt which kind of diluted the mango flavor. So I worked on it to use only the minimum amount of yogurt to make the cake rise and used the combination of Baking Soda + Vinegar to help in the job.

And it has given such good results. You can make out the flavor of mango in every bite of the cake. Task complete!

Ingredients for making Eggless Mango Bundt Cake

This cake uses:

All-purpose Flour: I have used 100% all-purpose flour. You may try substituting with 50% Whole Wheat flour. If needed add a teaspoon of water but not more than that. Adding more water than necessary will make this cake mushy.
Baking Powder and Baking Soda: For this recipe, both leavening agents are required. Do not skip anyone or substitute one for other.
White Sugar: If you are using over-ripe mangoes or your mangoes are on the sweeter side, you may reduce the sugar by 20-25 grams.

Mango Puree: I have used the puree of one medium sized mango for this and I have not blended it. Just squish and mix it with your hands or a fork/spoon.
Mango Extract: Yes, I have used additional mango flavoring in this cake because it gives a lovely aroma of alphonso mangoes to the cake. As many of you know, alphonso mangoes are not native to Bangalore and to Karnataka and so you get it very highly priced here.
So, if you want to bring in that aroma of alphonso mangoes to the cake, this is a good option to do so.

You may go ahead and skip it as it is optional. I have used this Mango extract to flavor the cake. Be careful of not going overboard with the extract as it may make your cake taste sharp on the tongue and also make it bitter. I have used only ¼ teaspoon of this mango extract.
Yogurt: Homemade yogurt is the best option and you do not need to buy store bought yogurt just for making this cake. Also because it uses only 4 tablespoons of yogurt in all. So if you have some homemade yogurt, bring it on the table.
Vinegar: I have used White Vinegar but if you do not have that, you may substitute it with Lemon juice in the same quantity. But do not skip this ingredient. Use either vinegar or lemon/lime juice.

Butter: We use melted butter for this recipe which gives it a rich and buttery taste which is absolutely delicious and irreplaceable with oil. I have used unsalted butter. You may use salted one but skip the salt added separately in the recipe.

Step by Step Instructions for making Eggless Mango Bundt Cake

Measure and sift the dry ingredients: Measure and sift the Flour, Baking Powder, Baking Soda, Sugar and salt and keep aside.
Melt the butter and let it cool. Add both vanilla and mango extract.
Until the butter cools, line a 9 inch bundt pan. If using a non-stick pan, add the batter directly as the pan is non-stick. You may optionally coat it with some oil if you wish.

Add the yogurt once the butter has come to room temperature. This is your butter-yogurt mix.
Now it is time to combine all ingredients together and make the batter. Add the butter-yogurt mix and the mango puree alternatively and mix everything gently. Finally add the vinegar and water.
Mix the batter using the cut and fold technique. Transfer the batter to the mould.
Bake for 35 minutes at 170°C/340°F. Let cool for 15 minutes before de-moulding the cake.
Slice the cake after 1 hour.

Tips for making Eggless Mango Bundt Cake

Do not add extra water even though the batter looks thick. Trust me the cake will turn out just fine.
Use fresh mango puree preferably which has a sweeter taste and a nicer aroma. If using canned mango pulp, reduce the sugar by 25 grams.

When you mash and mix the mango puree by hand, you get mango chunks in the cake which taste AH-MA-ZING! If you do not like this, it would be preferable to puree the mango pulp in the mixer.
Let the cake cool for at least an hour before you slice it.
If changing the baking mould, the baking time may change. Keep an eye on the cake in the last 10 minutes of baking.

Eggless Mango Bundt Cake Recipe

Print Recipe

Eggless Mango Bundt Cake

Make this tender and moist mango cake during summers to enjoy your favorite fruit in cake style

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: World

Keyword: cake with fruits, eggless cake, tea time recipe

Servings: 8

Calories: 310kcal

Equipment

Oven Toaster Grill/Microwave Oven

Ingredients

260 grams All-Purpose Flour

¾ tsp Baking Powder
½ tsp Baking Soda
Pinch Table Salt

150 grams Powdered White Sugar
113 grams Unsalted Butter (melted)
125 grams Mango Puree

4 tbsp Yogurt
1 tsp Vanilla Extract
¼ tsp Mango Extract (optional)

2 tbsp Water
1 tbsp Vinegar

Instructions

Measure and sift the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar and salt. Keep aside.

Melt the butter and let it cool. Add both vanilla and mango extract.
Until the butter cools, line a 9 inch bundt pan.
Once the butter has cooled, add the yogurt. This is your butter-yogurt mix.

Add the butter-yogurt mix and the mango puree alternatively and mix everything gently. Finally add the vinegar and water.
Mix the batter using the cut and fold technique. Transfer the batter to the mould.
Bake for 35 minutes at 170°C/340°F. Let cool for 15 minutes before de-moulding the cake.

Slice the cake after 1 hour.

Storage and Shelf Life

This cake has a shelf life of 1-2 days when kept at room temperature on the kitchen counter as weather in summers is relatively hot. It will be good to eat for 4-5 days when refrigerated continuously.