This gorgeous eggless Upside Mango Cake needs no frosting. Instead, fresh summer mango slices adorn the top. I love how tender and even crumbed the fragrant spice cake is. In addition, it’s made with coconut milk and stays moist for several days.
While mangoes are wonderful dried, preserved into chutneys, or frozen for smoothies and sorbet, none of those options will do for this lovely tropical cake. Yes, this upside-down beauty relies on fresh raw mangoes at their peak.
It’s incredible how sweet mangoes are on their own. That’s why they make such a perfect replacement for sugary frosting. Because they are so healthy, I wanted a cake underneath that was also made without a load of refined sugar. So, I made dozens of cake variations before settling on the ideal match.
The winner is made with fresh-squeezed ginger juice in the batter. It’s just the touch that enlivens the other warm spices and dark sweeteners in the gingerbread-flavored cake.
You don’t need a mixer to make the batter. As a result, i think you’ll find it easy to make. The wet ingredients are simply stirred into the sifted dry ingredients with a wooden spoon or whisk. Not needing a mixer is one of the great advantages of an eggless mango cake.
The old days of our grandmothers donning aprons and whipping egg whites and creaming butter with white sugar to get a fluffy cake are gone. Not only are eggs missing, but all the other ingredients in the recipe are vegan.
Wait until you see how this modernized recipe proves sweet and healthy go hand in hand. Then, call your most cherished friends. You’re going to want to share this sunny Upside Down Mango Cake with them.
FAQ – Preparation and Serving
According to Specialty Produce, mangoes vary greatly in size. They can be as small as 4 ounces and up to an incredible 5 pounds. For this recipe, you’ll need 3-4 mangoes about 10 ounces each or 4 inches in length. Since you will use only the even slices for the cake, you’ll have trimmed mango leftover to use for other treats.
Mangoes are ripe as soon as a gentle squeeze leaves an indentation. For best results, use mangoes that are still slightly firm for this recipe. If they are too ripe the cake will be soggy.
Start by holding mango upright with narrow end facing you. Then slice straight down from top along center seed to shave off the two fat cheeks. Use a large spoon or thin edged glass to scoop out flesh from mango peel. Place scooped mango halves with flat side on cutting board. Slice into strips according to recipe.
Upside Down Mango Cake is ideal served at room temperature. Adding topping isn’t necessary, but coconut whipped cream pairs well.
Upside Down Mango Cake Eggless
- 4 average size mangoes
- 1/8 cup coconut oil
- 1/4 cup light molasses
- 6 TB maple syrup
- 1/2 cup coconut milk
- 1 TB fresh squeezed ginger juice from 5 inch piece of ginger
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- To 350°F (180°C) (165°C fan)T
Prepare Baking Pan
- Very lightly grease bottom and sides of an 8-inch cake pan with coconut oil.
Prepare Mango Slices
- Start by holding mango upright with narrow end facing you. Slice straight down from top along center seed to shave off the two fat cheeks. Use a large spoon or thin edged glass to scoop out flesh from mango peel.
- Peel remaining mango on seed and set aside to save for blended or frozen treats.
- Place scooped mango halves with flat side on cutting board. Slice into 1/2 inch wide pieces.
- Remove any small end pieces. Add them to the other odd pieces. You will have two piles of mango now, the pretty, even slices and the odd shapes to save for other recipes.
Remove Excess Juice From Mango Slices
- Pat mango slices dry on both sides before arranging in cake pan. You can do this by laying slices on a smooth cotton tea towel to drain. Cover with a second towel and blot top of slices to soak up excess juice. You can also use paper towels.
Make Fresh Ginger Juice
- Grate unpeeled ginger on large end of a box grater. Squeeze wet pulp firmly to extract juice. Measure one tablespoon into a large mixing bowl.
Mix Wet Ingredients
- Measure coconut oil and add to ginger juice. Use same measuring cup to measure molasses so it slides out easily.
- Add remaining wet ingredients and whisk everything together.
Sift Dry Ingredients
- Place a fine meshed strainer or sifter over a bowl. Put dry ingredients in sifter. Sift mixture into bowl and repeat process. Flour should be fluffy after sifting twice.
Combine Wet and Dry Ingredients
- Add sifted dry ingredients to wet mixture. Use a wooden spoon or whisk and stir to make a smooth batter.
- Working from outer edge towards center, lay mango slices on their side in greased cake pan. Nestle slices together and tuck in to make a tight spiral.
- Pour finished batter over top of mango slices in pan. Lightly even batter with a large spoon or spatula.
- Bake cake on center rack of oven 35-40 minutes. A center tooth pick should come out dry and edges of cake should be slightly brown.
Cool and Serve
- Place baked cake on a rack to cool. Once it is room temperature, cover with a sheet of parchment paper followed by a flat tray. Invert cake so that tray sits at bottom. Carefully remove cake pan. Center serving plate over cake bottom. Flip cake to upright position. Remove tray and parchment liner gently to expose mango topping.
- Slice as desired and serve at room temperature, with or without coconut whipped cream.