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    Home » Eggless Baking » Eggless Mango Tutti Frutti Cake Recipe – Vegan Mango Wheat Cake Recipe

    Last Updated: July 17, 2020 | First Published on: May 28, 2014 by Hari Chandana Ponnaluri

    Eggless Mango Tutti Frutti Cake Recipe – Vegan Mango Wheat Cake Recipe

    215 shares
    Jump to Recipe - Print Recipe

    Eggless Mango Tutti Frutti Cake Recipe – This easy vegan cake tastes fresh, delicious and best when served with a cup a coffee.

    three slices of mango cake served on a small white plate along with a cup of coffee

    Mango Tutti Frutti Cake is a delicious and colorful cake without eggs and butter. It is a vegan and eggless cake recipe. I have used fresh mango puree and whole wheat flour to prepare this yummy cake.

    When mangoes are in season, we usually make many Indian traditional recipes such as Mango Lassi, Aamras and Mango Kulfi. Apart from the Indian mango dishes, adding them to baked goods is one of my favorites.

    Can I use canned mango pulp instead of fresh mango puree?

    The canned mango pulp is usually sweetened. So, reduce the sugar a bit if you want to use the canned pulp.

    How long can I store this eggless cake?

    Leftovers can be stored in the refrigerator for 4-5 days.

    What can I use instead of Tutti Frutti?

    Adding tutti frutti will give a fun and delicious twist to this cake, but you can swap them with chocolate chips or chopped nuts.

    Few More Eggless Cake Recipes on the blog:

    • Cherry Almond Cake
    • Strawberry Summer Cake
    • Orange Tutti Frutti Cake
    • Chocolate Cake Without Oven
    • Vegan Banana Cake
    • Vanilla Sponge Cake

    Eggless Wheat Mango Tutti Frutti Cake Recipe below:

    Eggless Mango Tutti Frutti Cake Recipe

    Hari Chandana Ponnaluri
    Vegan Mango Tutti Frutti Cake Recipe using whole wheat flour.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert, Snack
    Cuisine International
    Servings 8

    Ingredients
      

    • 1.5 cups Wheat Flour
    • 1 Cup Mango Puree
    • ⅔ cup Sugar
    • ½ cup Water
    • 5-6 tbsp Tutti Frutti
    • 5 tbsp Oil I used sunflower oil
    • 1.5 tsp Baking Powder
    • ½ tsp Baking Soda
    • 2 tsp Vanilla Essence
    • ¼ tsp Salt
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    Instructions
     

    • Preheat the oven to 180 degrees C.
    • Combine the wheat flour, salt, baking powder and baking soda and sieve this together to ensure even mixing. Keep it aside.
    • Grease a 7 inch round cake tin with little oil and set aside.
    • Mix the mango puree, water, sugar, vanilla and oil in a mixing bowl and whisk until well combined.
    • Add the tutti frutti and mix well.
    • Add the sifted flour in 2 batches and gently fold the mixture until the batter shows no trace of flour.
    • Don’t overbeat or overmix.
    • Quickly pour this batter into the greased cake pan.
    • Immediately place the cake pan in the preheated oven.
    • Bake at 180 degrees C for about 38 – 40 minutes or till a toothpick inserted in the middle of the cake comes out clean.
    • Let the cake cool for about 15 minutes and then invert.
    • Let it cool completely and slice into pieces.
    • Serve with a cup of coffee.

    Notes

    You can also use the canned mango pulp.
    The quantity of sugar will depend on the sweetness of mangoes.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    215 shares

    Filed Under: Eggless Baking, Vegan Recipes Tagged With: mango, wheat

    Reader Interactions

    Comments

    1. Veena Theagarajan says

      May 28, 2014 at 11:43 pm

      looks yum.. Perfectly baked

      Reply
    2. Sangeetha Nambi says

      May 29, 2014 at 1:08 am

      So soft

      Reply
    3. traditionallymodernfood says

      May 29, 2014 at 8:54 am

      Perfect cake for summer

      Reply
    4. Rafeeda AR says

      May 29, 2014 at 5:13 am

      this looks so soft and yum…

      Reply
    5. Kurinji says

      May 29, 2014 at 5:14 am

      delicious cake ….

      Reply
    6. Gayathri NG says

      May 29, 2014 at 1:43 pm

      Yummy cake…

      Reply
    7. Priya Suresh says

      May 29, 2014 at 1:54 pm

      They came out simply awesome,wonderful cake.

      Reply
    8. Mamatha says

      May 23, 2021 at 5:39 am

      Can u mention cup in 200 ml or 240 ml

      Reply
      • Hari Chandana Ponnaluri says

        May 25, 2021 at 10:02 am

        250ml

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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