Easy Eggless and Gluten-free Mango Cake

Summers are incomplete without mangoes, isn’t it?! And baking a couple of mango cakes is mandatory for me every summer. If you love mango cakes too, here is a recipe that is slightly different from the others but very flavourful, soft and moist! This cake is made with rice flour instead of wheat flour and topped with a velvety smooth whipped paneer frosting!

This is an easy one bowl recipe where you will just need a bowl and a whisk or spatula to make this cake. The healthier whipped paneer frosting is also pretty easy to make and comes together in a blender. A very delicious cake that is easy to make!

Here’s what you will need to make this amazing mango cake!

Dry Ingredients

This is a rice flour cake and is completely gluten free. The rice flour has a beautiful flavour of its own which enhances the flavour of mangoes even more. Using fresh rice flour is important. When I say fresh, I mean one that is not more than 6 months old.

Tapioca flour is important in this recipe. It provides binding and is responsible for that beautiful texture. Using a gluten free flour (not speciality gluten-free flour blends) in baking can be tricky and can often result in dense or crumbly bakes. A starchy flour like Tapioca flour helps in creating soft and moist crumbs that don’t taste crumbly.

I used raw sugar to make this cake as the colour and flavour of raw sugar is lighter and milder than jaggery. Jaggery has a strong flavour of its own and for that reason can overpower the delicate flavour of mangoes in the cake. You can replace raw sugar with regular sugar or use regular sugar in combination with jaggery.

Wet Ingredients

This is an oil based cake. Oil based cakes have a softer mouth feel. I have used Coconut Oil here as the flavour of coconut goes beautifully with mangoes. You can use any other neutral flavoured vegetable oil too like sunflower oil.

Fresh Mango puree provides the main mango flavour and makes this cake more moist and brings in that gorgeous yellow colour. Peel and chop some juicy, sweet fresh mangoes and blend it into a smooth puree. You can use any variety of mango that you prefer.

Milk provides the moisture. I have used a regular full fat A2 milk here. You can use use any kind of milk that you prefer. To make this cake vegan, you can also use a plant based milk. Coconut milk will work really well here to and add to the flavour profile of mangoes and coconut.

Here is the detailed recipe and all the tips in the notes section.

Eggless & Gluten-free Mango Cake

Serves: 8 Prep Time: 40 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Cake -

1. 140g / 1 cup - Rice flour
2. 1/4 cup - Coconut oil
3. 1 cup - Milk
4. 1/3 cup - Mango puree
5. 70g/ 1/3 cup - Raw Sugar
6. 6g / 1 tbsp - Tapioca flour
7. 1 tsp - Baking powder
8. 1/2 tsp - Baking soda
9. 1/4 tsp - Salt

For the frosting -

1. 130g - Soft paneer
2. 1/4 cup - Fresh cream
3. 1.5 tbsp - Honey
4. 1/4 tsp - Salt
5. 1/2 tsp - Vanilla extract

Others - 

1. 1 Ripe Mango
2. 1 tbsp - Chopped Nuts
3. Some edible flowers

Instructions

For the Cake -

1. Take the raw sugar and coconut in a large bowl and give it a whisk.
2. Add the mango puree, milk, rice flour and tapioca flour to the bowl and give it a very good mix. There should not be any lumps. Set this aside for around 30 minutes.
3. Now add the salt, baking powder and baking soda to the bowl and give everything a thorough whisk so that all the ingredients are evenly combined. Do not worry about over mixing with this batter.
4. Pour the batter in a greased and lined 7 inch or 8 inch baking pan, and bake the cake in a preheated oven at 180C for around 30-40 minutes, depending on your oven.
5. Once done, the top of the cake should be nicely golden and a skewer inserted in the middle of the cake should come out clean.
6. Let the cake cool completely to room temperature in the pan.

For the frosting -

1. Take all the ingredients in a blender jar and process it for a few minutes until everything is nicely processed and you have a soft and creamy paste.
2. Take it out in a bowl and refrigerate it for around 1 hr before frosting the cake.
3. Once the cake has cooled and the frosting has chilled, take the cake out of the pan and place on a plate.
4. Add the frosting on top and spread it evenly over the cake.
5. Top this with a generous amount of chopped ripe mangoes, some chopped nuts and some edible flowers!

Notes

1. Rice flour forms the base of this cake. Use fresh rice flour, not older than 6 months.
2. After mixing the rice flour with milk, it is important to leave it for around 30 minutes. The batter may seem very wet initially but after the resting time, rice would have absorbed all the excess moisture and the consistency of the batter will feel better.
3. Tapioca flour is important here for a softer and moist crumb structure.
4. Adding the baking soda and baking powder at end ensures a fluffier cake. Do not worry about over mixing the batter.
5. Do not over bake the cake. It will get drier sooner than wheat based cakes.
6. Store the leftover cake in a closed container in the refrigerator. Leaving this cake open will make it dry.
7. You can adjust the sweetness in the frosting as per your preference. You can use anywhere between 1/2 tbsp to 1.5tbsp honey or sugar.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.