LET’S COOK: Eggless whole wheat mango cake


If you don’t like eggs, this does not mean that you cannot enjoy a sumptuous piece of your favourite bake. Today, I will teach you how to bake an eggless cake, which we will ice with mango mousse.


1.5 cups whole wheat

1 tsp baking powder

½ tsp baking soda

100 grams unsalted butter or ½ cup chopped chilled butter

¾ cup sweetened condensed milk or 200 grams/half a can

2 large mangos/1 cup tightly packed chopped mangoes/1 cup mango puree

3 to 4 tbsp sugar or more if needed

1 tsp vanilla extract or essence, or substitute with ½ tsp cardamom powder or ¼ tsp cinnamon powder


Sieve flour, baking powder and baking soda in a bowl or plate

Grease baking tin with butter or oil

Peel and chop mangoes then blend

Add 3 to 4 tbsp sugar and bend again to form a smooth mango puree

Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit 15 minutes before baking

Place butter in a pan and melt on low heat. Stir to make it melt quickly

Remove pan from heat and add milk

Stir with a wired or balloon whisk to make a smooth mixture

Add mango puree and vanilla extract or substitute. Stir and add flour.

Gently fold the mixture with a spatula.