Bake the cake — Pour the batter into the greased 2 6-inch round baking springform pans. Bake for 45-50 minutes or until the toothpick inserted comes out clean. Let the cake cool down before unmolding — Allow the eggless mango cake to cool in the pan. The cake is easier to unmold when it has completely cooled, as it leaves the greased pan quickly.
Vegetable oil is used for the fat and the leavening agents baking powder and baking soda is good enough as egg substitutes and makes the cake rise without the use of eggs. If you want to make it richer and don’t mind not baking it vegan and just eggless mango cake, you can use melted butter instead of the avocado oil.
I have frosted the cake with some yellow and orange tinted whipped cream cream cheese frosting on the outside of the cake and topped it with two tone swirls. I have even added a quick mango rose in the center. Making this rose is so much fun plus you get to taste real slices of mangoes in your cake! How to make a layered eggless mango cake ?
I’ve used fresh Alphonso mango pulp to make the cake. You can also use canned mango pulp. Please be sure to read the FAQs below for detailed instructions. For the lime glaze: You will need Confectioner’s sugar or icing sugar and some lime juice for the glaze. Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven.