Name: Golden Mango Bliss: The Best Eggless Mango Bundt Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup mango puree (fresh or canned); 1/2 cup plain yogurt (Greek or regular); 1/2 cup granulated sugar; 1/3 cup vegetable oil; 1 tbsp lemon juice; 1/2 tsp ground cardamom (optional); 1/4 cup chopped nuts (optional)

This eggless mango bundt cake is a tropical treat that’s light, fruity, and stunning on the table. If you’re a mango lover or simply enjoy baking cakes that taste like sunshine, this is the one to try. With no eggs required, it’s also perfect for anyone with dietary restrictions or just looking for a deliciously moist, vibrant dessert that stays soft for days.

The combination of ripe mangoes, creamy yogurt, and just the right amount of sweetness creates a golden-hued cake that’s packed with flavor. The bundt pan gives it a natural elegance, so there’s no need for fancy frosting—though you can certainly dress it up if you like. Whether it’s for a summer gathering, an afternoon treat, or a sweet ending to a weekend dinner, this mango cake is always a hit.

Recipe Overview

Difficulty Level: Easy
Cuisine: Tropical / Fusion
Serving Size: 10–12 slices
Total Calories: 180–200 per slice
Prep Time: 15 minutes
Cooking Time: 40–45 minutes

Why You’ll Love This Cake

Egg-Free and Moist – Thanks to yogurt and mango puree, this cake is soft, fluffy, and completely egg-free.
Natural Mango Flavor – It showcases the sweet richness of mango in every bite.
Bundt Cake Beauty – The bundt shape makes it visually impressive, even without icing.
Stays Fresh – This cake keeps its moisture and texture for several days.
Easy to Customize – Add coconut, nuts, or your favorite glaze.

Ingredients You’ll Need

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 cup mango puree (fresh or canned)
1/2 cup plain yogurt (Greek or regular)
1/2 cup granulated sugar
1/3 cup vegetable oil
1 tbsp lemon juice
1/2 tsp ground cardamom (optional)
1/4 cup chopped nuts (optional)

Ingredient Highlights

Mango Puree – Use ripe mangoes like Alphonso or Ataulfo for the sweetest flavor. Canned puree works well too, especially if mangoes aren’t in season.
Yogurt – It replaces eggs and keeps the crumb moist and soft.
Vegetable Oil – Adds richness and a tender texture.
Lemon Juice – Activates baking soda and brightens the overall flavor.
Cardamom – Optional, but highly recommended for a subtle aromatic boost.

Step-by-Step Instructions

Step 1: Prep Your Equipment

Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly and dust it lightly with flour. Make sure to get into all the grooves so the cake unmolds cleanly.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, baking powder, baking soda, salt, and cardamom. Sifting ensures a lighter texture and prevents clumps.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk mango puree, yogurt, sugar, oil, lemon juice, and vanilla extract until smooth and glossy. The mixture should be slightly thick but pourable.

Step 4: Fold It All Together

Gradually add the dry mixture to the wet mixture in two or three batches. Gently fold with a spatula or whisk just until combined. Do not overmix. If adding nuts, stir them in now.

Step 5: Fill and Bake

Pour the batter into your prepared bundt pan and tap gently to release air bubbles. Bake for 40–45 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean.

Step 6: Cool and Unmold

Let the cake cool in the pan for 10–15 minutes, then carefully flip it onto a wire rack to cool completely. Avoid unmolding too soon or it may break apart.

Serving Ideas

This eggless mango bundt cake is wonderful on its own, but here are a few fun serving options:

Simple and Classic: Dust lightly with powdered sugar.
Tropical Finish: Top with toasted coconut flakes and mango cubes.
Glazed Goodness: Mix powdered sugar with a splash of mango puree and lemon juice for a beautiful glaze.
Chilled Pairing: Serve with a scoop of mango or vanilla ice cream.
Whipped Cream: Add a dollop of whipped cream and a mint leaf.

Expert Tips for Success

Use room temperature yogurt and mango puree for even mixing.
If using canned mango, choose unsweetened puree to control sweetness.
Sift dry ingredients to avoid lumps and ensure a tender crumb.
Don’t skip greasing the bundt pan well—it makes all the difference.
Avoid overmixing the batter to keep the cake light and soft.
Let the cake cool fully before slicing to get clean cuts.

Flavor Variations to Try

Want to switch things up? Try these easy flavor twists:

Coconut Mango Cake – Add 1/2 cup shredded coconut to the batter.
Mango Almond Cake – Fold in chopped almonds and top with slivers.
Spiced Mango Cake – Add cinnamon or ginger for warmth.
Mango Chia Cake – Stir in 1 tbsp soaked chia seeds.
Mango Chocolate Chip Cake – Add mini dark chocolate chips for contrast.
Whole Wheat Version – Use half whole wheat flour for a healthier cake.
Mango Lemon Zest – Add lemon zest for extra brightness.
Pistachio Mango Cake – Use crushed pistachios for a nutty twist.
Dairy-Free Option – Replace yogurt with coconut yogurt.
Swirled Glaze Cake – Drizzle both mango and white chocolate glazes on top.

Storage & Freezing Guide

Room Temp: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for a week. Let slices come to room temperature before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container. Thaw at room temp or microwave for 15 seconds.

Kitchen Tools You’ll Need

10-cup bundt pan
Mixing bowls
Whisk or electric hand mixer
Measuring cups & spoons
Spatula
Cooling rack
Fine mesh sieve (if needed for mango puree)

Frequently Asked Questions

Can I use fresh mangoes instead of canned puree?
Yes, just blend the pulp until smooth and strain if needed for a silkier texture.

Is this cake vegan?
Not as written, but you can make it vegan by swapping dairy yogurt with a non-dairy alternative like coconut yogurt.

Can I use flavored yogurt?
It’s best to use plain yogurt, but mild mango or vanilla-flavored yogurt can work in a pinch.

Can I bake this in a loaf pan?
Yes! A standard 9×5-inch loaf pan works well. Check for doneness at 40 minutes.

Can I add a glaze or frosting?
Definitely. A light mango glaze or cream cheese frosting pairs beautifully.

Final Thoughts

Eggless Mango Bundt Cake is that perfect blend of simple and stunning. It looks impressive, tastes amazing, and doesn’t require fancy techniques or ingredients. From the moment it comes out of the oven, golden and fragrant, you’ll know you’ve made something special.

This recipe is easy enough for beginner bakers but elegant enough for celebrations. Serve it as-is, top it with glaze, or get creative with garnishes—there’s no wrong way to enjoy it.

If you try it, share a photo or tag me online—I’d love to see your mango masterpiece!