Mango chocolate cake

TIGER CAKE- Eggless Mango Chocolate Cake with Wheat Flour

Mango chocolate cake

Now this  Mango chocolate Cake is for and on my son Siddharth’s demand. 

He loves chocolates, he loves mangoes and he love cakes. 

So what else can be better than combining all three and make Mango Chocolate Cake.

And he always complains that I make better muffins for his cousin Ayush than for him.

So, Just two days back, when he asked me to make mango muffins. 

Not only plain mango but with some variations too.

Then without wasting a minute I headed towards kitchen. I did all the preparatory work when at the last moment my microwave conked out. Oh my God!!!!! 

So disappointing it was.

Took a day and a half but  my baking companion , my 22 years old microwave oven , is with me again . Thanks to the engineer Raj kumar who always does the needful.

Anyway, once my oven is fit then obviously I am at work.

I made mango muffins with mangoes, mango muffins with choco chips and vanilla muffins with mango pieces.

He loved all of them and then the demand was for more.

Then I thought of mango chocolate cake in zebra cake style.

Now since it  is yellow and brown so can’t call it zebra.

Hence named it Tiger Cake… 

But call it by whatever name, it turned out to be super yummy.

Subtle flavour of mangoes as well of chocolates.

In one bite you feel it is mango and in the other bite it’s chocolate.

This combo is great and worth trying.

Once again I have used wheat flour in it, like my other cakes. 

And no where you can feel the taste of wheat. 

So this cake is healthy too with wheat flour and mangoes. 

Sugar is also less because of the sweetness of mangoes.

Take any variety of mangoes but just ensure that these are sweet.

 I made it in  convection mode of my microwave. It took me 35 minutes at 180 degrees.

You check your oven settings please.

You can also make it in OTG or in cooker on gas.

Now, over to the recipe…

Mango chocolate cake


1 Cup Wheat flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1/2 Cup Sugar ( see Note 3 )

1/4 Cup Vegetable Oil ( See Note 4 )

1/2 tsp Vanilla Extract

1/2 Cup + 2 Tbsp Lukewarm milk

1 Tbsp Curd

1/2 Cup Mango Puree

1 tbsp Cocoa Powder

1/2 Tsp Coffee Powder ( Optional )

2 Tsp Chocolate Sauce ( Optional )


  1. Grease a 6″ round baking tin and dust it with flour.
  2. Preheat oven at 180 degrees for 15 minutes.
  3. Take flour, baking powder, baking soda, salt in a bowl and sift thrice, for better aeration which in turn will make the cake light.
  4. Add sugar and once again mix everything properly.
  5. Make a well in the centre and add oil, vanilla extract, lukewarm milk and curd.
  6. Mix lightly to form a slightly thick batter by adjusting  the quantity of milk, if necessary.
  7. Divide the batter into two bowls, one slightly more than the other. ( See Note 5 )
  8. Add cocoa powder, coffee powder and chocolate sauce in the bowl with more batter. ( see Note 7 )
  9. In the other bowl, mix mango puree.
  10. Now, to make the tiger pattern do as follows….
  11. Put a ladle full of mango batter in the centre. 
  12. On it, put a ladle full of chocolate batter. 
  13. Keep on doing this alternatively till the batters finish.
  14. You just concentrate on putting the batters 
  15. They will automatically form layers and you will be amazed .
  16. Tap the baking tin 2-3 times to release the air bubbles.
  17. Put it in the oven and bake for 35-4O minutes or till done.
  18. Take the cake out of the oven and wait for 3-4 minutes.
  19. Loosen the sides with a knife and invert it on a wire rack. ( See Note 7 )
  20. Let it cool down.
  21. Serve with love…. smoothie optional.

mango chocolate cake



                                               1 tsp = 5 ml                                                      1 Tbsp = 15 ml
  1.  Please use standard measuring cups and spoons  only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
  2.  Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all purpose flour. In case you make it with all purpose flour, adjust the quantity of milk, requires less quantity.
  3. Take normal granulated sugar, no need to powder it.
  4. You can use any oil, be it refined,olive, canola or any other. Avoid coconut oil as it has very strong flavour. I used olive oil here. Have used refined oil too in the past many times.
  5. We divide the batter into two parts, one  slightly more than the other to make up for the volume of mango puree.
  6.  Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
  7. Chocolate sauce is added as sugar is very less in the batter because of mango puree. However, you may avoid it if you don’t want to add it.
  8.  Always invert cake on a wire rack otherwise it will turn soggy from the bottom
  9.  Salt is added to enhance the flavour of the sugar,so go ahead.
  10.  In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.
  11. You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.



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  1. Anjani Devi
      • Kanchan
        • Samira

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