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Blogging Marathon# 33: Week 3/ Day 2
Theme: Eggless Cakes
Dish: Eggless Mango Cake with Mango Cream Frosting

Second Cake for this week is a very moist and addictive Eggless Mango Cake. My cousin and her husband have their birthdays within a week of each other in October and we celebrated with this yummy cake at my other cousin’s place. I baked the cakes at home, wrapped them up and took them to my cousin’s place, then frosted the cake at my cousin’s house.

Recipe is adapted from Vaishali’s Mango cupcakes recipe. I made the cupcakes once before and for this cake I doubled the recipe to get 2 8″ round cakes. This is yet another simple recipe to make, just mix wet & dry ingredients separately then mix them together to make the cake batter.

Vegan Mango Cake

I actually wanted to make a Mango cool cake, but the cake itself was so moist I didn’t want the cake to fall apart, so left it as is. The final cake was a super duper hit with everyone. 

Recipe adapted from here.

Print Recipe
Eggless Mango Cake with Mango Cream Frosting Yum
Super moist and decadent Mango cake that is eggless. Topped with a creay mango cream cheese frosting. Use vegan cream cheese for a 100% vegan cake.
Eggless Mango Cake with Mango Cream Frosting
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 35 minutes
Servings
serving
Ingredients
  • 3 cups All-purpose flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cardamom Ground
  • 2 cups Mango Puree
  • 1 cup Soymilk (other dairy or non-dairy milk will also work)
  • 2/3 cup Oil (Vegetable or Canola)
  • 1 1/3 cups Sugar
  • 2 tsps Vanilla extract
Mango Cream Frosting:
  • 8 oz Cream Cheese . block, set out @ room temperature for 5~10minutes
  • 1 cup Heavy Cream - Cold
  • 2 ~ 2½ cups Sugar Confectioners
  • 1 cup Mango Puree
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 35 minutes
Servings
serving
Ingredients
  • 3 cups All-purpose flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cardamom Ground
  • 2 cups Mango Puree
  • 1 cup Soymilk (other dairy or non-dairy milk will also work)
  • 2/3 cup Oil (Vegetable or Canola)
  • 1 1/3 cups Sugar
  • 2 tsps Vanilla extract
Mango Cream Frosting:
  • 8 oz Cream Cheese . block, set out @ room temperature for 5~10minutes
  • 1 cup Heavy Cream - Cold
  • 2 ~ 2½ cups Sugar Confectioners
  • 1 cup Mango Puree
Eggless Mango Cake with Mango Cream Frosting
Instructions
  1. Preheat oven to 350°F. Grease and flour 2 8" round baking pans and set aside.
  2. In a large mixing bowl, sift flour, baking powder, baking soda, salt and cardamom. Set aside.
  3. In another mixing bowl, combine mango puree, soymilk, oil, sugar and vanilla. Mix well until combined.
  4. Add wet ingredients to dry ingredients and using a whisk mix until you have a smooth batter. Do not overmix.
  5. Divide the batter equally into the 2 prepared pans and bake for 30-35minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the cakes from the oven and let them cool for 5~10 minutes before turning them out onto a wire rack to cool completely.
Recipe Notes

Vegan Mango Cake
Vegan Mango Cake

Lets check out what my fellow marathoners have cooked up today for BM# 33.

Update December 2013: Sending this cake over to Valli's Cake Mela.

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16 thoughts on “Eggless Mango Cake with Mango Cream Frosting”

  1. Outstanding, the above cake is different and moist. the creating procedure of this cake is very easy. it looks so delicious and yummy.

  2. wow super moist and delicious vegan cake there 🙂 love the yellow color !! wud love have the slice of cake so tempting !!

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