When the summer sun casts its golden glow, I find myself dreaming of tropical flavors that capture the season’s essence. This Eggless Mango Bundt Cake is a delightful way to embrace those juicy, ripe mangoes. The moment you take a bite, you’ll be welcomed by a moist, tender crumb with an irresistible burst of fruity goodness.
I stumbled upon this mouthwatering recipe during a weekend baking spree, searching for something sweet yet simple to share with friends. With just a handful of ingredients, this cake comes together effortlessly, making it perfect for busy weeknights or casual weekend gatherings. It’s a true crowd-pleaser that not only looks stunning on the table but also satisfies those cravings for a homemade treat, without the fuss of eggs.
So, whether you’re a seasoned baker or just venturing into the world of desserts, this Eggless Mango Bundt Cake is guaranteed to impress with its wonderful balance of flavors and comforting familiarity. Get ready to turn your kitchen into a tropical paradise!
Why choose an Eggless Mango Bundt Cake?
Deliciously Fruity: This cake bursts with the tropical essence of mangoes, making every slice an adventure in flavor.
Eggless Wonder: Perfect for those avoiding eggs, yet still delivers a moist and fluffy texture that everyone will love.
Quick to Prepare: With just 15 minutes of prep time, this recipe fits seamlessly into your busy schedule.
Versatile Delight: Serve it as a fancy dessert or a simple afternoon snack; it impresses in any setting.
Eye-Catching Presentation: The bundt shape looks gorgeous on the table and is sure to be a conversation starter at gatherings.
Get ready to enjoy this delightful treat that combines simplicity with mouthwatering flavor!
Eggless Mango Bundt Cake Ingredients
• Discover the essentials to create this delicious treat!
For the Batter
- All-Purpose Flour – 260 grams, the base for a tender cake crumb.
- Baking Powder – ¾ tsp, helps to achieve a light and fluffy texture.
- Baking Soda – ½ tsp, enhances rise and gives the cake a soft mouthfeel.
- Table Salt – Pinch, balances the sweetness and enhances flavor.
- Powdered White Sugar – 150 grams, ensures a smooth and sweet cake.
- Unsalted Butter (melted) – 113 grams, adds richness and moisture to the batter.
- Mango Puree – 125 grams, infuses every bite with lush tropical flavor.
- Yogurt – 4 tbsp, contributes to moisture and tenderness without eggs.
- Vanilla Extract – 1 tsp, adds depth and warmth to the overall taste.
- Mango Extract (optional) – ¼ tsp, intensifies the mango flavor for enthusiasts.
- Water – 2 tbsp, helps to adjust the batter consistency.
- Vinegar – 1 tbsp, reacts with baking soda for an airy texture.
Enjoy whipping up this Eggless Mango Bundt Cake that’s perfect for sharing!
How to Make Eggless Mango Bundt Cake
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Sift the Dry Ingredients: In a mixing bowl, measure and sift together the all-purpose flour, baking powder, baking soda, powdered sugar, and a pinch of table salt. This step ensures a well-combined mix for your cake.
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Melt the Butter: Melt the unsalted butter in a microwave or on the stove, then let it cool slightly. Once cool, add the vanilla extract and optional mango extract to enhance the flavor.
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Prep the Bundt Pan: While the butter cools, line a 9-inch bundt pan with parchment paper or grease it well to ensure your cake releases easily after baking.
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Combine Ingredients: In a separate bowl, mix the cooled butter with yogurt to create a smooth butter-yogurt mixture. This adds moisture and richness to your cake.
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Mix the Batter: Gradually add the butter-yogurt mix and mango puree to the dry ingredients, alternating between the two. Gently fold everything together. Finally, add the vinegar and water to the mix, ensuring a well-combined batter.
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Transfer and Bake: Using the cut and fold technique, mix the batter until just combined, then pour it into your prepared bundt pan. Bake in a preheated oven at 170°C/340°F for 35 minutes, or until a skewer comes out clean.
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Cool and Slice: Let the cake cool in the pan for 15 minutes before carefully de-moulding it onto a wire rack. Allow it to cool completely for about an hour before slicing.
Optional: Dust with powdered sugar for an elegant finish before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Eggless Mango Bundt Cake?
As you slice into the luscious layers of this fruity cake, consider the perfect companions to elevate your delightful experience.
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Coconut Whipped Cream: Topped with this light, airy cream, the bundt cake gains a tropical flair that enhances its natural sweetness.
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Tropical Fruit Salad: A mix of fresh pineapple, kiwi, and berries provides a refreshing contrast, balancing the cake’s rich texture with juicy, bright flavors.
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Mint Tea: Served warm, this fragrant tea refreshes the palate and complements the cake’s fruity notes, making for a soothing accompaniment with every bite.
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Lemon Drizzle: A zesty lemon glaze drizzled on top not only adds a burst of color but also a tangy contrast that heightens the mango flavor.
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Dark Chocolate Shavings: Sprinkling finely shaved dark chocolate over the cake offers a rich, bittersweet note that plays beautifully against the fruity sweetness.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over warm slices of mango bundt cake creates a dreamy combination of temperatures and flavors.
Embrace these delightful pairings, and let your homemade Eggless Mango Bundt Cake become the star of your next gathering!
How to Store and Freeze Eggless Mango Bundt Cake
Room Temperature: Store your Eggless Mango Bundt Cake at room temperature in an airtight container for up to 3 days to preserve its moist texture.
Fridge: If keeping it longer, refrigerate the cake wrapped in plastic wrap or in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
Freezer: For extended storage, freeze slices of the cake in a single layer, then transfer to a freezer-safe bag. They can be kept frozen for up to 3 months.
Reheating: To enjoy the cake warm, microwave individual slices for about 10-15 seconds or let it thaw overnight in the fridge and enjoy at room temperature.
Eggless Mango Bundt Cake Variations & Substitutions
Feel free to get creative and make this recipe your own with these fun twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs without sacrificing taste.
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Dairy-Free: Replace unsalted butter with coconut oil or vegan butter and yogurt with dairy-free alternatives for a plant-based version.
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Coconut Lover: Add ½ cup of shredded coconut to the batter for an extra layer of tropical flavor and delightful texture.
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Spiced Up: Incorporate 1 tsp of ground cinnamon or cardamom to infuse warm spices that elevate the fruity sweetness of mango.
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Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for a pleasant crunch that contrasts beautifully with the soft cake.
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Zesty Addition: Grate the zest of one lime or lemon into the batter for a refreshing hint of citrus that brightens the overall flavor.
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Chocolate Delight: Swirl in some melted dark chocolate or chocolate chips for a delightful contrast against the mango sweetness.
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Moisture Boost: Replace honey or maple syrup for part of the sugar to add a hint of earthiness and keep the cake super moist.
Explore these delightful variations, and let your creativity run wild in the kitchen!
Expert Tips for Eggless Mango Bundt Cake
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Use Ripe Mangoes: Choose fresh, ripe mangoes for the puree to maximize flavor and sweetness in your Eggless Mango Bundt Cake.
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Sifting Matters: Always sift the dry ingredients thoroughly. This prevents clumps and ensures a lighter, fluffier cake.
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Cool Butter Properly: Allow the melted butter to cool adequately before mixing it with yogurt. Too hot, and it could curdle the yogurt, affecting texture.
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Mix Gently: When combining the batter, use the cut and fold technique. Over-mixing can lead to a dense cake, so keep it light and airy.
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Check for Doneness: Use a skewer to test if the cake is done; it should come out clean. If it’s still wet, give it a few more minutes in the oven.
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Storage Tip: Wrap any leftovers in plastic wrap and store in an airtight container. This keeps the cake moist for days!
Make Ahead Options
These Eggless Mango Bundt Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the dry ingredients (flour, baking powder, baking soda, sugar, and salt) and storing them in an airtight container. The butter-yogurt mixture can also be made ahead; just refrigerate it separately. Keep the mango puree aside until you’re ready to bake, as that will maintain the freshness of your cake. When you’re ready to enjoy, combine the components, pour the batter into the bundt pan, and bake as directed. This way, you’ll have a delicious, tropical dessert with minimal last-minute effort!
Eggless Mango Bundt Cake Recipe FAQs
What is the best way to select ripe mangoes for this cake?
Absolutely! Look for mangoes that are slightly soft when you gently squeeze them but not overly mushy. The skin should have a vibrant color with no dark spots all over. If you can find Alphonso or Haden mangoes, they are sweet, and perfect for puree.
How long can I store my Eggless Mango Bundt Cake?
You can keep your delicious Eggless Mango Bundt Cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it, wrapped tightly, for up to 5 days. This will help maintain its lovely moisture and flavor.
Can I freeze my Eggless Mango Bundt Cake?
Certainly! To freeze, slice the cake and place the pieces in a single layer on a baking sheet to prevent sticking. After a few hours, transfer them into a freezer-safe bag and store them for up to 3 months. Just remember to label your bag with the date!
What should I do if my cake comes out too dense?
Very important! If your Eggless Mango Bundt Cake turns out dense, it may be due to over-mixing the batter. Remember to use the cut and fold method gently when combining your ingredients. Additionally, ensuring your butter is cooled before adding it to the yogurt can help preserve lighter textures.
Are there any dietary considerations for this recipe?
Yes! This Eggless Mango Bundt Cake is free from eggs, making it great for vegan diets or those with egg allergies. However, if you’re making this for someone with dietary restrictions, always check the yogurt used, as some brands may contain animal-based ingredients. If necessary, use a dairy-free yogurt substitute to keep it entirely plant-based.
Delight in an Eggless Mango Bundt Cake Adventure Today
Ingredients
Equipment
Method
- Sift the Dry Ingredients: In a mixing bowl, measure and sift together the all-purpose flour, baking powder, baking soda, powdered sugar, and a pinch of table salt. This step ensures a well-combined mix for your cake.
- Melt the Butter: Melt the unsalted butter in a microwave or on the stove, then let it cool slightly. Once cool, add the vanilla extract and optional mango extract to enhance the flavor.
- Prep the Bundt Pan: While the butter cools, line a 9-inch bundt pan with parchment paper or grease it well to ensure your cake releases easily after baking.
- Combine Ingredients: In a separate bowl, mix the cooled butter with yogurt to create a smooth butter-yogurt mixture. This adds moisture and richness to your cake.
- Mix the Batter: Gradually add the butter-yogurt mix and mango puree to the dry ingredients, alternating between the two. Gently fold everything together. Finally, add the vinegar and water to the mix, ensuring a well-combined batter.
- Transfer and Bake: Using the cut and fold technique, mix the batter until just combined, then pour it into your prepared bundt pan. Bake in a preheated oven at 170°C/340°F for 35 minutes, or until a skewer comes out clean.
- Cool and Slice: Let the cake cool in the pan for 15 minutes before carefully de-moulding it onto a wire rack. Allow it to cool completely for about an hour before slicing.