Easy Wholesome Mango Crumble Cake

Welcome back to the “Summer in Every Slice” series! If you loved our first summer showstopper, get ready for a healthy, eggless treat that captures the sunshine of ripe mangoes in every bite. This Eggless Wholewheat Mango Crumble Cake combines the nutty goodness of wholewheat, the sweetness of raw sugar or jaggery, and a crunchy pistachio crumble for a simple, wholesome dessert perfect for beginner bakers, home bakers, and busy moms.

Why You’ll Love This Healthy Mango Cake Recipe

• Eggless & Wholesome: No eggs here—just simple pantry staples.
• Wholewheat Goodness: A fibre-rich base that’s kinder on digestion than refined flour recipes.
• Seasonal Mango Magic: Utilises fresh mango puree to pack in vitamins and natural sweetness.
• Crunchy Crumble Topper: A blend of nuts, wholewheat flour, and ghee adds texture and flavour.
• Quick & Easy: Minimal steps, no complicated techniques—ideal for easy baking for beginners.

This is a perfect eggless mango cake recipe to try during mango season. Whether you’re baking for kids or looking for a healthier dessert for your family, this cake ticks all the right boxes.

Ingredients

Crumble Topping

• Wholewheat Flour: Rich in dietary fibre and B-vitamins; adds a nutty flavour and lighter texture to the crumble. A perfect base for wholewheat cake lovers.
• Chopped Pistachios (or Any Nuts): Packed with healthy fats, pistachios bring a beautiful nutty flavour and crunch to the crumble.
• Raw Sugar: A more natural sweetener than refined sugar, retaining trace minerals. Balances the slight bitterness of wholewheat for a rounded crumble.
• Ghee/Butter: Source of healthy fat-soluble vitamins A and E; ghee’s nutty aroma elevates the crumble’s flavour while adding richness.
• Milk: A splash of milk helps bind the crumble, and makes the topper golden and crispy.

Cake Base

• Raw Sugar or Jaggery: Jaggery brings iron and minerals along with caramel-like depth; raw sugar offers a cleaner sweetness. Both are healthier alternatives to refined sugar, making this a healthy cake recipe for kids.
• Ghee or Butter: Provides moistness and a melt-in-the-mouth crumb. Ghee adds a hint of desi flavour, while butter offers familiar richness.
• Fresh Mango Puree: High in vitamin C, vitamin A (beta-carotene), and dietary fiber. Imparts natural sweetness, bright colour, and tropical flavour. A star ingredient in many summer mango desserts.
• Cardamom or Vanilla: Cardamom lends a fragrant, Indian twist loaded with antioxidants; vanilla adds a comforting aroma that pairs beautifully with mango.
• Salt: Just a pinch enhances all the flavours, balancing sweetness and bringing depth to the cake.
• Wholewheat Flour: Adds extra fibre, protein, and nutrients compared to maida; contributes to a tender yet wholesome crumb. If you are outside India, use white wholewheat flour for my recipes.
• Baking Soda & Baking Powder: Leavening agents that create a light, airy texture without the need for eggs—perfect for eggless baking in India.

If you love baking with mangoes, you may like these recipes:

Eggless & Gluten-free Rice Flour Mango Cake

Vegan Raw Mango Cake with Coconut and Basil

So, if you’re craving a healthy summer dessert that’s both nourishing and indulgent, give this Eggless Wholewheat Mango Crumble Cake a try. It’s a delicious way to enjoy the best of mango season without compromising on health. Pair it with your evening chai or serve it as a weekend treat—either way, it’s a slice of summer happiness you’ll want to make again and again.

Eggless Wholewheat Mango Crumble Cake

Serves: 9 Prep Time: 20 mins Cooking Time: 50 mins 50 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

Crumble -

• 1/2 cup (65 g) - Wholewheat Flour
• 1/4 cup (30 g) - Chopped Pistachio
• 2 tbsp (20 g) - Raw Sugar
• 1.5 tbsp (22 g) - Ghee/Butter
• 1 tbsp (15 ml) - Milk
• 1-2 chopped Mangoes

For Cake -

• 1.5 cups (200 g) - Wholewheat Flour
• 1.5 tsp - Baking Powder
• 3/4 tsp - Baking Soda
• 1/4 - 1/8 tsp - Salt
• 1/3 cup (80 ml - 75 g) - Mango Puree
• 2/3 cup (130 g) - Raw Sugar/Jaggery
• 1/3 cup (80 ml - 75 g) - Ghee/Butter
• 1.5 cup (375 ml) - Milk
• 1/2 tsp - Cardamom or 1 tsp - Vanilla Extract

Instructions

For Crumble -

1. Take whole wheat flour, raw sugar or jaggery, chopped pistachios or any other nuts of your choice, ghee or butter and milk. Give it all a good mix and set it aside for now.

For Cake -

1. In a large mixing bowl take raw sugar/desi khand and add ghee or butter (at room temperature). Whisk it until the mixture whips up slightly and turns pale.

2. Now add fresh mango puree and mix it until it is well combined. Add cardamom powder, or vanilla extract and salt. Mix it well.

3. Now place a sieve over the bowl and add wholewheat flour, baking powder and baking soda. Sift these in. Gently fold these in. Add milk gradually and form an even batter.

4. Pour the batter into a greased and parchment lined 8x8 square pan or an 8 inch round cake pan. Spread the batter evenly. 

5. Add half of our crumble mixture all over the top, as evenly as you can. Now add 1-2 chopped mangoes all over the crumble layer. In fact You can cover this entire layer with mangoes. Add the remaining crumble in an even layer.

6. Bake this cake in a preheated oven at 170C for around 40-50 minutes until the cake has risen, the crumble looks golden and a skewer inserted in the middle of the cake comes out clean.

7. Let the cake cool completely before slicing.
8. Store any leftover cake in a covered container in the refrigerator for upto a week.

Notes

1. In the crumble I have used pistachios, but you can use any other nut of your choice too. Chop them big or small, based on your preference.
2. You can make this cake with jaggery as well. The colour of the cake will be darker if you use jaggery.
3. If you are using fine white salt, use only 1/8 tsp.
4. Add milk gradually to form a smooth batter.
5. Different flour absorbs different amount of moisture. So depending on your flour, you may need slightly more or slightly less milk. Start with 1 cup of milk and add more gradually as needed.
6. Measure Ingredients Accurately: Use measuring cups or a kitchen scale for consistent results, even as a beginner.
7. Room Temperature Dairy: Let ghee or butter and milk come to room temperature for smoother batter mixing and even bake.
8. Ripe Mango Puree: Choose any variety of local  mangoes that you like, for peak sweetness and flavour—puree until smooth for the best texture.

Did You Make This Recipe?

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