Eggless Mango Bundt Cake

Ingredients

For the cake batter

• 250g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 200g caster sugar
• 240ml thick mango purée, fresh or canned
• 120ml vegetable oil
• 120ml whole milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Zest of 1 small lemon
• Pinch of salt
• Butter or oil, for greasing the tin
• 1 tbsp flour, for dusting the tin

For the mango glaze

• 120g icing sugar
• 2 to 3 tbsp mango purée
• 1 tsp lemon juice

How to Make Eggless Mango Bundt Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 10-inch Bundt tin thoroughly with butter or oil, making sure to reach all the corners. Dust lightly with flour and tap out the excess so the cake releases easily after baking.
• Mix the dry ingredients: In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda, and salt. Stir in the caster sugar and lemon zest so everything is evenly combined.
• Combine the wet ingredients: In a separate bowl, whisk the mango purée, vegetable oil, milk, vanilla extract, and lemon juice until smooth and well blended.
• Make the batter: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until you have a smooth batter with no visible streaks of flour. Do not overmix, as this can make the cake dense.
• Fill the tin: Spoon the batter evenly into the prepared Bundt tin. Tap the tin lightly on the worktop to remove any large air bubbles and level the surface.
• Bake the cake: Place the tin on the middle shelf of the oven and bake for 40 to 50 minutes. The cake should be golden and a skewer inserted into the centre should come out clean.
• Cool properly: Leave the cake to cool in the tin for 10 to 15 minutes. Carefully turn it out onto a wire rack and allow it to cool completely before glazing.
• Prepare and add the glaze: Mix the icing sugar with mango purée and lemon juice until smooth and pourable. Spoon the glaze over the cooled cake, letting it drip naturally down the sides. Leave to set before slicing.

Tips for the Best Eggless Mango Bundt Cake

Why did my cake stick to the tin?

Bundt tins have detailed shapes, so grease every corner carefully and dust with flour. Allow the cake to rest briefly before turning out, but do not leave it too long in the tin.

How can I make the cake more moist?

Use thick mango purée and measure accurately. Do not overbake, as this can dry out the crumb. Check the cake a few minutes before the suggested baking time.

Can I use fresh mango instead of canned purée?

Yes, blend ripe mango flesh until smooth. Strain if fibrous so the batter stays silky and even.

How do I get a strong mango flavour?

Choose very ripe, sweet mangoes. You can also add a few drops of natural mango extract for a deeper flavour if needed.

Serving Suggestions

• Serve with a dollop of lightly whipped cream.
• Add fresh mango slices on top for extra colour.
• Pair with a cup of tea or light coffee.
• Dust lightly with icing sugar for a simple finish.

Storage

Room Temperature

Store in an airtight container for up to 2 days. Keep it in a cool place away from direct sunlight.

Refrigerator

Refrigerate for up to 5 days. Bring to room temperature before serving so the texture softens again.

Freezing

Freeze the unglazed cake, well wrapped, for up to 3 months. Thaw at room temperature and glaze before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 2g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs