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–+ servings
Eggless Mango Bundt Cake

Eggless Mango Bundt Cake: The Ultimate Summer Treat

This Eggless Mango Bundt Cake is a moist, tender treat perfect for summer gatherings. Enjoy its rich mango flavor without eggs!
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour No substitutions recommended.
  • 1 tbsp Baking Powder Ensure it is fresh for best results.
  • 1 tsp Baking Soda Essential for leavening.
  • 1 tsp Table Salt Just a pinch is necessary.
  • 1 cup Powdered White Sugar Granulated sugar can be used in a pinch.
  • 1/2 cup Unsalted Butter (melted) Oil won't provide the same effect.
  • 1 cup Mango Puree Choose fresh mango for best flavor.
  • 1/2 cup Yogurt Homemade or use a vegan alternative if needed.
  • 1 tsp Vanilla Extract Pure vanilla is best for optimal taste.
  • 1 tsp Mango Extract (optional) Use sparingly to avoid bitterness.
  • 1/2 cup Water Necessary for adjusting batter consistency.
  • 1 tbsp Vinegar Can be replaced with lemon juice in equal quantity.

Equipment

  • 9-inch bundt pan
  • large mixing bowl
  • spatula

Method
 

Step-by-Step Instructions for Eggless Mango Bundt Cake
  1. Preheat your oven to 170°C (340°F) and line a 9-inch bundt pan with grease and flour.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, powdered sugar, and a pinch of salt.
  3. Melt the unsalted butter in a microwave or on the stove over low heat until liquid, then let it cool slightly.
  4. Mix the cooled melted butter with vanilla extract and mango extract (if using) in a separate bowl.
  5. Add the yogurt to the butter mixture, stirring well to ensure a smooth, creamy texture.
  6. Gradually combine the butter-yogurt mix with the dry ingredient mixture, alternating with mango puree.
  7. Add vinegar and water to the batter, mixing gently until everything is just combined.
  8. Pour the batter into the prepared bundt pan and bake for about 35 minutes or until a toothpick comes out clean.
  9. Cool the bundt cake in the pan for about 15 minutes before inverting onto a wire rack to cool for at least an hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

This cake is perfect for summer gatherings and can be served with ice cream for an indulgent treat.

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