Eggless Mango Milk Cake
Description
There’s something about mango season that brings out the sunshine in every kitchen. My Eggless Mango Milk Cake Tray Bake is a golden celebration of summer’s favorite fruit, sweet, tropical, and effortlessly comforting. Made with a soft, mango-infused sponge, soaked in a luscious mango milk mixture, and topped with a light, whipped cream frosting, this cake is as rich in flavor as it is simple to prepare. Baked in a tray and served in generous squares, it’s perfect for sharing at family gatherings, potlucks, or just a quiet weekend treat. No eggs, no fuss, just bright, creamy indulgence in every bite.
Ingredients
Cake
Milk Topping
Whipped cream frosting
Instructions
Mango Cake
Preheat your oven to 350°F (175°C). Grease and flour a large rectangular tray bake pan (around 9x13 inches or similar).
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the sugar, canola oil, mango puree, vanilla extract, buttermilk, lemon juice, and mango extract until smooth.
Gradually fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix to maintain a light and tender texture.
Pour the batter evenly into the prepared tray bake pan and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Since tray bakes are thinner than loaf cakes, the baking time is slightly shorter, so start checking at 30 minutes.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
Soaking with Milk Topping
In a bowl, mix the milk and mango puree. If the mixture is too thick for soaking, add 2-3 tablespoons of water to thin it out slightly.
Using a fork or skewer, gently poke holes all over the surface of the cake to help the milk soak in evenly.
Slowly pour the milk topping over the cake in the tray, ensuring it’s absorbed well. Cover and refrigerate for at least 3 hours or overnight for the best flavor and texture.
Whipped Cream Frosting
Chill a mixing bowl and beaters for 10 minutes in the fridge.
Add heavy whipping cream, icing sugar, cream of tartar (if using), and mango extract to the chilled bowl.
Whip on medium-high speed until soft peaks form. If desired, add a few drops of yellow food coloring and whip gently to blend.
Frost and Serve
Spread or pipe the whipped cream frosting evenly over the soaked cake.
Chill for at least an hour to set the frosting.
Slice into squares and serve chilled.
