Mother’s Day is here, and if you are still short on dessert recipes for the occasion, I assure you, this eggless mango cake with homemade cream cheese frosting is the answer. It is easy to make and is ready in an hour, if you don’t count the cooling time. The cake is eggless, and you can have full control over the ingredients.
You will need fresh fruit and full-fat milk to bring things together. You can use eggs if you don’t have reservations, but since my mother has given up eating eggs, I chose to make an eggless version.
Since the mangoes are naturally bright and richly colored, you won’t even need any food dyes. The cake comes out yellow out of the oven, while the frosting also has a pastel yellow hue. It is the perfect summer dessert that you can put out on your Mother’s Day brunch table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cool Time: 45 minutes
- Total Time: 1 hour, 45 minutes
- Difficulty Level: Easy
- Yield: Six slices
Note: If you are making the cake for a bigger batch of people, just increase the amount of the ingredients, based on the size of your cake tin.
Ingredients:
For the Cake
- 1.5 cups of all-purpose flour (180 grams)
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar (120 grams)
- ½ freshly pureed mango
- 2 teaspoons vanilla extract
- 2 ½ tablespoons vegetable oil (40 ml)
- 1 cup of room temperature milk (230 ml)
- 5-inch spring foam pan
For the Homemade Cream Cheese
- 4.2 cups full-fat milk (1 liter)
- 4 tablespoons of fresh lemon juice
For the Homemade Mango Cream Cheese Frosting
- Homemade cream cheese
- ½ cup freshly pureed mango
- 1 ½ cups of confectioner’s sugar
Instructions:
For the Cake
- Prepare Mango Puree: Cut a large mango into chunks and pulse it in a blender until you get a smooth puree
- Prepare Wet Ingredients: Preheat the oven to 175 degrees Celsius. Mix sugar into the mango puree, add the vanilla extract and oil, and mix until well combined
- Put in the Dry Ingredients: Sift the dry ingredients in a separate bowl. Scrape down the sides of the mixer bowl with a silicone spatula and add small amounts of the dry ingredients alternating with milk or water and mixing with a whisk
- Pour and Bake: Line a 5-inch round cake pan with parchment paper. Pour the batter into the pan and bake for 30 to 40 minutes or until a skewer comes out clean. Take them out of the oven and let the cakes cool down for 20 minutes inside the pans. Then remove and cool on a wire rack
For the Homemade Cream Cheese
- Simmer the Milk: Heat the milk on medium-high heat until it lightly simmers, while stirring it constantly
- Add Lemon Juice: Once the milk comes to a simmer, turn down the heat to a low setting. Start adding one tablespoon every 5 minutes into the hot milk until it curdles, and the whey separates from the solids
- Let it Cool and Pulse: Once the whey and solids are cooled down a little, pour the contents into a cheesecloth and squeeze until all liquids are removed. Save some of the whey. Put the solids into a blender or food processor and pulse until creamy. You can add a spoonful of the whey to make it creamier and get the right consistency
For the Mango Cream Cheese Frosting
- In a large mixing bowl, beat the homemade cream cheese and vanilla extract until smooth. Should take about 5-7 minutes, depending on the mixer
- Then add the powdered sugar alternating with the mango puree and whisking on low setting. Once all the sugar is added, beat the mixture on a medium setting until airy. Since the puree has a somewhat liquid consistency, you won’t need any cream or milk to eradicate the grainy texture from the sugar
Assembly and Decoration
- Once the cake and frosting are ready, it is time to assemble. Cut the cake in half to make two layers. Add a spoonful of frosting on the stand and place a layer. Spread about ½ cup of the frosting on the bottom layer
- Place the second layer atop the frosted layer. Scoop out the rest of the frosting on it. Take a spatula or palette knife to swipe, press, and drag the frosting evenly on the cake until it is completely covered.
- For an additional decorative touch, add a chopped mango on top. You can also add edible flowers
If the frosting feels a little runny, you can increase the sugar quantity, which I have kept very mild. The cake is sweet but not too sweet, so even those without a sweet tooth will be able to enjoy this Mother’s Day dessert.
Serve this eggless mango cake for your summer gatherings. Let me know if you give it a try. Happy Mother’s Day!
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