This gorgeous eggless Mango Cake is baked upside down and 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, making it with coconut milk ensures it stays moist for several days.
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🏆 Top tip
Use mangoes that are still slightly firm for this recipe and cut them into half-inch-thick slices. If they are too ripe, they will be hard to slice, and the top of the mango cake will be soggy.
⭐ Why it works
- Eggless, vegan, and made without refined sugar.
- No mixer is required.
- Ripe mangoes spiraled on top replace a sugar and fat-laden frosting.
- Cake and topping are baked together.
📋 Ingredients
- Coconut milk - is naturally sweet and keeps the cake moist.
- Maple syrup - tastes fantastic with ginger and mango.
- Molasses - for deep spice cake flavor.
- Vanilla - for home-baked goodness.
- Fresh ginger juice - key ingredient.
- Lemon juice - activates the leavening to make a light cake without eggs.
- Coconut oil - only a touch is needed when the cake is made with coconut milk.
- Allspice and cinnamon - warm, sweet spices to complement punchy fresh ginger.
- Flour - all-purpose keeps the cake light and fluffy. Organic is recommended.
- Baking soda and baking powder - no-fuss, easy leavening agents.
🥭 Mango fruit topping
- Mangoes - any variety is fine as long as they are fresh and ripe but not watery.
It’s incredible how sweet mangoes are on their own. That's why they work so well as both a coulis and fresh fruit accompaniment to Vegan Panna Cotta.
In the case of this pretty eggless spice cake, spiraled slices of fresh mango make a perfect replacement for sugary frosting.
Because mango topping is so healthy, I wanted a cake underneath that was also made with wholesome ingredients. So, I made dozens of eggless mango cake variations before settling on the ideal match.
The winner is an eggless cake batter made with all plant-based ingredients spiked with fresh-squeezed ginger juice. It’s just the touch that enlivens the other warm spices and dark sweeteners in the gingerbread-flavored cake mix.
🍽 Serving
Eggless Mango Cake is ideal served slightly warm or at room temperature. If you store the cake in the refrigerator, remove and allow slices to sit for thirty minutes to soften before serving.
Topping isn’t required, but coconut whipped cream and coconut ice cream pair well if desired.
👩🏻🍳 Expert tips
- Line bottom of the cake pan with a cut piece of parchment paper.
- Slice mangoes into thick ½-inch slices.
- Pat mangoes to remove excess moisture before tucking them tightly into the cake pan.
- Grate ginger on the large end of a box grater and squeeze it in your hand to extract the juice. Toss out the grated ginger and use only the juice for the cake.
- Bring coconut oil and coconut milk to room temperature before mixing wet ingredients.
- Sift flour with dry ingredients twice to lighten the batter.
- Invert cooled mango cake onto a plate and gently peel away the parchment paper covering the mango slices on top of the cake.
- Store cake covered in the refrigerator for up to 4 days or freeze it for one month.
💭 FAQ
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. Some mango varieties are still green on the outside, even though they are ripe.
Start by holding the mango upright with the narrow end facing you. Then slice straight down from the top along the seed to shave off the two fat cheeks. Use a large spoon or thin-edged glass to scoop out the flesh from the mango peel. Place scooped mango halves with the flat side on a cutting board. Slice into strips according to the recipe.
Once the cake is cooled, store any leftovers covered in the refrigerator. You can also wrap and freeze individual slices. Thaw in the refrigerator overnight or at room temperature for an hour before serving.
🥧 More eggless recipes
I would be thrilled to know if you tried this recipe! Leave a comment, rate it, and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram. Aloha!
📖 Recipe
Gingery Mango Cake Eggless
Ingredients
Ingredients
Mango Topping
- 4 average-sized mangoes
Wet Ingredients
- ⅛ cup coconut oil
- 2 TB light molasses
- 6 TB maple syrup
- ½ cup coconut milk
- 1 TB fresh ginger juice squeezed from a 5-inch ginger root
- 1 tsp. vanilla
- 2 tsp. lemon juice
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp. tsp. baking powder
- ½ tsp. tsp. baking soda
- 1 tsp. tsp. ground cinnamon
- ¼ tsp. ground allspice
- ½ tsp. salt
Instructions
Preheat Oven
- To 350°F (180°C) (165°C fan)
Prepare Baking Pan
- Very lightly grease the bottom and sides of an 8-inch cake pan with coconut oil. Fit the bottom with a round piece of parchment paper.
Prepare Mango Slices
- Start by holding 4 average-sized mangoes upright with the narrow end facing you. Slice straight down from the top along the center seed to shave off two fat cheeks. Use a large spoon or thin-edged glass to scoop out the flesh from the mango peel.
- Peel the remaining mango flesh from the seeds and set aside to save for blended or frozen treats.
- Place scooped mango halves with the flat sides on a cutting board. Slice into ½-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 them in the parchment-lined cake pan. You can do this by laying slices on a smooth cotton tea towel to drain. Cover with a second towel and blot the top of the slices to soak up excess juice. You can also use paper towels.
Make Fresh Ginger juice
- Grate unpeeled ginger on the large end of a box grater. Squeeze wet pulp firmly to extract 1 TB fresh ginger juice. Measure one tablespoon into a large mixing bowl.
Mix Wet Ingredients
- Measure ⅛ cup coconut oil and add to ginger juice. Use the same measuring cup to measure 2 TB light molasses so it slides out easily.
- Add 6 TB maple syrup, ½ cup coconut milk, 1 tsp. vanilla, and 2 tsp. lemon juice. Whisk everything together.
Sift Dry Ingredients
- Place a fine-meshed strainer or sifter over a bowl. Put 1 ½ cups all-purpose flour, 1 ½ tsp. tsp. baking powder, ½ tsp. tsp. baking soda, 1 tsp. tsp. ground cinnamon, ¼ tsp. ground allspice, and ½ tsp. salt in sifter. Sift mixture into a bowl and repeat the process. The flour should be fluffy after sifting twice.
Combine Wet and Dry ingredients
- Add sifted dry ingredients to the wet mixture. Use a wooden spoon or whisk and stir to make a smooth batter.
Bake Cake
- Working from the outer edge towards the center, lay mango slices on their side in the parchment-lined 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 flip cake
- Place baked cake on a rack to cool. Once it is room temperature, cover the cake pan with a serving plate and invert while holding the plate and cake pan together.
- Carefully peel away the parchment lining to expose the baked mango topping on the eggless cake.
Serve
- Slice as desired and serve at room temperature, with or without coconut whipped cream.
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