Eggless Mango Chocolate Marble Cake

Eggless Mango Chocolate Marble Cake with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This is a super spongy, yummy cake with bursting, fruity mango flavour and a subtle hint of chocolate. All of you may have doubt whether this cake would be spongy without the addition of curd, vinegar, or egg, but trust me this cake was soooo soft, chocolaty and beautiful too. The marble effect on the cake was a sure treat to the eyes and the best part is it does not require any frosting and tastes great when served warm – right out of the oven. Ok, guys do try this cake before the mango season ends, but you can make it throughout the year by using canned mango pulp. If interested, check my Marble Cake and Chocolate Cake recipes too.

✔ Check my other Eggless and Fruit Based cake Recipes like

• Mango Sooji Cake
• Banana Cake
• Carrot Cake
• Orange Cake
• Chocolate Banana Cake

Eggless Mango Marble Cake

Eggless Mango Chocolate Marble Cake

Priya Santhamohan

Eggless Mango Chocolate Marble Cake is a super spongy, yummy cake with bursting, fruity mango flavour and a subtle hint of chocolate.

Print Recipe Pin Recipe

Prep Time 15 mins

Baking Time 40 mins

Total Time 50 mins

Course Baking, Cake Recipes, Dessert, Mango Recipes

Cuisine Indian

Servings 1 Loaf

Calories 189 kcal

Equipment

• OTG Oven / Microwave Oven
• Baking Tray
• Mixer / Blender

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

For the Mango Cake Batter

• 1½ Cup Maida / All purpose Flour
• 1½ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• 1 Large Mango
• ¾ to 1 Cup Sugar

Wet Ingredients

• 1 tsp Vanilla Essence / Mango Essence
• ⅓ Cup Oil
• ¼ Cup Milk

For Cocoa Batter

• ¼ Cup Unsweetened Cocoa Powder
• 2 to 3 tbsp Warm Water

Instructions

 

• Dry Ingredients:  Measure 1.5 cups of flour, 1.5 tsp of baking powder, 1/4 tsp of baking soda, and 1/4 tsp of salt.

  Wet Ingredients: Measure 1/3 cup of oil, 1/4 cup of milk, and 1tsp of vanilla essence.
• Peel the skin of the mango and scoop of the flesh alone. Take the flesh of 1 large mango and 3/4 cup of sugar. To a mixer, add the mango and sugar.
• Blend it to a smooth paste without pouring any water and keep it aside. To a mixing bowl, place a sieve, then add the flour and baking powder.
• Now add the baking soda, salt and sieve it once.
• To the sieved dry ingredients, pour the milk, oil, and blended mango pulp. Fold it gently and ensure there are no lumps or air pockets in the batter.
• For the chocolate batter (to get the marble effect)

  Measure 1/4 cup of unsweetened cocoa powder and 2 to 3 tbsp of warm water. To a mixing bowl, add the cocoa powder and then pour the warm water.
• Mix the batter well without any lumps (adjust the water accordingly, to get a pouring batter consistency, not very thin).

  Now, set ready with the mango cake batter and cocoa batter. In the meantime, line a baking tray with butter paper, brush it with oil, and dust little flour all over. Also, preheat the oven for 10 minutes at 180c / 350F.
• Now divide the batter into 2 portions - reserve 2/3 rd of the mango cake batter separately. Then, pour the remaining mango cake batter into the cocoa batter. Whisk it quickly and ensure there are no lumps.
• First, pour 1/2 half of the plain mango cake batter. Shake the mango cake batter a little, it spreads a bit. Then, pour the cocoa-mango batter in the center and shake or spread gently.
• Again pour the mango cake batter and cocoa - mango batter alternatively and shake a bit, so the batter spreads. Do the same till all the batter is finished. Just make swirl-like patterns using a stick or fork. Then, shake the pan twice, so that the air bubbles to release.
• Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the center comes out clean. Once cooled, invert the tray to a plate and gently tap to remove the cake. Then slice it with a sharp knife.

  Try this Eggless Mango Chocolate Marble Cake before the mango season ends.

Notes

Tips for Mango Marble Cake

1. Use ripe, sweet, deep yellow coloured mango for a nice taste and beautiful colour. I used Alphonsa mango.
2. Sieving the dry ingredients is a must for even mixing.
3. For the vegan version, milk can be replaced with soy, almond or cashew milk too.
4. Use any flavourless oil only, else the cake smells bad, or else oil can be replaced with melted butter too. 
5. I used unflavoured oil, it can be replaced with olive oil too, it gives a nice texture to the cake.
6. First, you can pour the whole mango cake batter then the whole cocoa batter and make swirls.  
7. This Eggless Mango Chocolate Marble Cake stays good for 2 to 3 days at room temperature and 1 week under refrigeration, but warm it before eating.
8. Always cool the cake and then slice it, else it gets crumbled.
9. In Microwave: Preheat it and bake the cake in convection mode at 180^c for 30 to 35 minutes.

Common Tips in Baking

1. Baking powder cannot be substituted with baking soda, both are different.
2. Ensure baking powder and baking soda are within the expiry date, else the cake won't raise and turns spongy.
3. Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
4. Choose the correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 3/4 that of the tray.
5. If the cake doesn’t get baked in the center, cover the tray with aluminum foil or butter paper and bake for another 10 minutes.
6. Furthermore, don't open the oven door for the first 30 minutes, to avoid temperature variation.

Keyword Eggless Mango Chocolate Marble Cake, Mango Marble Cake, Mango Marble Loaf

Mango Chocolate Marble Cake Recipe

Method for Eggless Mango Chocolate Marble Cake

1. Dry Ingredients:  Measure 1.5 cups of flour, 1.5 tsp of baking powder, 1/4 tsp of baking soda, and 1/4 tsp of salt.

Wet Ingredients: Measure 1/3 cup of oil, 1/4 cup of milk, and 1tsp of vanilla essence.

2. Peel the skin of the mango and scoop of the flesh alone. Take the flesh of 1 large mango and 3/4 cup of sugar. To a mixer, add the mango and sugar.

3. Blend it to a smooth paste without pouring any water and keep it aside. To a mixing bowl, place a sieve, then add the flour and baking powder.

4. Now add the baking soda, salt and sieve it once.

5. To the sieved dry ingredients, pour the milk, oil, and blended mango pulp. Fold it gently and ensure there are no lumps or air pockets in the batter.

6. For the chocolate batter (to get the marble effect)

Measure 1/4 cup of unsweetened cocoa powder and 2 to 3 tbsp of warm water. To a mixing bowl, add the cocoa powder and then pour the warm water.

7. Mix the batter well without any lumps (adjust the water accordingly, to get a pouring batter consistency, not very thin).
Now, set ready with the mango cake batter and cocoa batter. In the meantime, line a baking tray with butter paper, brush it with oil, and dust little flour all over. Also, preheat the oven for 10 minutes at 180c / 350F.

8. Now divide the batter into 2 portions – reserve 2/3 rd of the mango cake batter separately. Then, pour the remaining mango cake batter into the cocoa batter. Whisk it quickly and ensure there are no lumps.

9. First, pour 1/2 half of the plain mango cake batter. Shake the mango cake batter a little, it spreads a bit. Then, pour the cocoa-mango batter in the center and shake or spread gently.

10. Again pour the mango cake batter and cocoa – mango batter alternatively and shake a bit, so the batter spreads. Do the same till all the batter is finished. Just make swirl-like patterns using a stick or fork. Then, shake the pan twice, so that the air bubbles to release.

11. Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the center comes out clean. Once cooled, invert the tray to a plate and gently tap to remove the cake. Then slice it with a sharp knife.

Try this Eggless Mango Chocolate Marble Cake before the mango season ends.

Mango Marble Loaf