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Eggless Mango Paneer Cake

A simple recipe for Eggless Mango Cake that must be tried when Mangoes are in season!
Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Snack
Cuisine Indian
Servings 1 cake


  • 1 mango large sweet , peeled and diced
  • 1/2 cup paneer crumbled
  • 3/4 cup sugar
  • 1 tbsp vinegar
  • 1/2 cup water whey *
  • 1/2 tsp mango vanilla extract Add essence or
  • 1 cup all purpose flour ,
  • 1/2 cup whole wheat flour (atta)
  • 1 tsp baking powder
  • 1/2 tsps baking soda
  • pinch salt .
  • 1/4 cup coconut desiccated
  • coconut Extra desiccated or flaked for garnish


  • To prepare the eggless mango cake, grease a 8-9" round tin with oil or butter.
  • Preheat oven at 180C.
  • Make paneer from 500 ml cow's milk. Reserve the whey water.
  • Remove the puree into a bowl.
  • In a large bowl, sift all purpose flour, whole wheat flour (atta), baking powder, baking soda and salt. Mix in desiccated coconut with a fork.
  • Make a well in the dry ingredients, add the pureed wet ingredients.
  • Thin with some extra whey water if batter is too thick.
  • Divide batter into the three foil tins or one round tin.
  • Sprinkle some coconut flakes on the top.
  • Bake at 180C for 20-40 minutes (20 for the smaller foil tins and 40-45 mins for single large tin) until a tester comes out clean.


* If you don't have whey water, use 1/2 cup milk mixed with 1/2 tsp vinegar as a replacement
Serve warm with honey or marmalade if you want it sweeter. It is a very flavourful cake but low on sugar, perfect accompaniment to tea or coffee.