How to make Easy & Delicious Eggless Mango Cake

Recipe to make the best eggless mango cake. It is topped with a creamy mango frosting. Flavored with ground cardamom, this is a delightful cake to make all year round.

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I love making homemade cakes and have quite a few excellent ones in my repertoire. I have quite a few eggless baked goodies to choose from on the blog.

Some of my favorites are chocolate orange cake, dulche de leche cake and pineapple cool cake. Here’s a moist and fluffy eggless mango cake recipe that is super easy to make. All you need is 1 bowl and a spatula to prep it.

Don’t think mango flavor is limited to spring or summer. It is delicious to make all through the year. Store bought mango pulp/ puree makes it so much easy and convenient.

The cake recipe itself is vegan. But I add a mango cream cheese frosting that contains dairy. Check the Tips section to see, how to make this recipe 100% vegan.

The mango whipped cream frosting with cream cheese is absolutely creamy and decadent. A simple, yet elegant dessert that is sure to please a crowd.

Why I love this cake?

• quick and easy to make
• moist and fluffy
• can be made ahead of time
• perfect to serve with or without frosting
• great for birthdays or even tea time

Ingredients

Here are the main ingredients needed to make this recipe:

All purpose flour – you can also add whole wheat pastry flour, almond flour in addition to AP flour.

Mango Pulp – I recommend canned mango pulp that most Indian stores sell. You can also frozen mango puree or blend chunks into puree yourself, but you might have to strain it to remove any fibers.

Leaveners – baking soda and baking powder

Flavoring – vanilla extract and ground cardamom

Other Ingredients – Oil and salt

Equipment – 8 inch baking pan. I used a heart shaped baking pan.

Here’s what you need to make the mango frosting:

• mango pulp
• cream cheese
• heavy cream/ whipping cream
• powdered/ confectioners sugar
• vanilla extract

Instructions

Start by preheating the oven to 350°F. Line a 8″ round baking pan (or a heart shaped pan in my case) with parchment paper and grease with cooking spray. Set aside.

In a large mixing bowl, combine oil, sugar, mango puree, and vanilla. Mix well until combined.

Place a sieve on the bowl and sift flour, baking powder, baking soda, salt and cardamom.

Mix until you have a smooth batter. Do not overmix.

Pour the batter into the prepared pan. Bake for 27~33 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let cool for 5~10 minutes before turning out onto a wire rack to cool completely.

Make the Frosting:

Beat the cold heavy cream until stiff peaks form.

Add the cream cheese along with confectioners sugar and beat until light and fluffy. Add the mango puree & vanilla extract and mix well using a spatula.

Frost the cooled cakes with the frosting. Chill for at least 1 hour before serving.

Tips

• Substitute part of all purpose flour with whole wheat pastry/ almond/ barley flour etc. I generally add ½ cup of one of these flours along with 1 cup of apf.
• Use this recipe to make mango cupcakes. Fill into paper liners lined cupcake pan and bake for 22~25 minutes.
• You can also double the recipe and make a 2 layered celebration cake.
• This recipe can easily be made 100% vegan. The cake itself is 100% vegan. Swap the heavy cream with coconut cream or non-dairy whipping cream and cream cheese with non-dairy cream cheese.
• Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
• You can make the cake ahead of time. Cool it completely, wrap it with plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight and frost when ready.
• Cake can be frosted up to 1 day ahead of time. Keep refrigerated until ready to serve.

High altitude adjustments to make

Here are the adjustments I made to this eggless mango cake recipe to make at high altitude:

• Increased oven temperature to 375°F.
• Baked for 25~27 minutes.
• Reduced baking powder to 1½ teaspoons.
• Added 2 extra tablespoons of flour.

Few more sweet and savory mango recipes to try

• Bengali Aam Kheer
• Vegan mango bread
• Mango Chaat
• Mango masala rice
• Panchadara Avakaya
• Mango Salad
• Mango Pachadi

I love hearing from you!! If you’ve tried this or any other recipe on the blog, tag in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Eggless Mango Cake with Mango Cream Frosting

Moist and decadent Eggless Mango cake that is moist and fluffy. Topped with a creamy mango cream cheese frosting. Can be made 100% vegan.

Author: Pavani

Print Pin Rate

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Course: Dessert

Cuisine: American

Servings: 10 servings

Ingredients

1x2x3x

• ⅓ cup Oil
• ⅔ cup Sugar
• 1 cup Mango Pulp
• 1 teaspoon Vanilla Extract
• 1½ cups All Purpose flour*
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ teaspoon Ground Cardamom

Mango Cream Frosting:

• 4 oz. Cream Cheese (½ a block), at room temperature
• ½ cup Cold Heavy Cream
• ½~⅔ cup Confectioners Sugar
• ½ cup Mango Puree
• ½ teaspoon Vanilla Extract

Instructions

Make the Cake:

• Preheat oven to 350°F. Line a 8" round baking pan with parchment paper and grease with cooking spray. Set aside.
• In a large mixing bowl, combine oil, sugar, mango puree, and vanilla. Mix well until combined.
• Place a sieve on the bowl and sift flour, baking powder, baking soda, salt and cardamom.
• Mix until you have a smooth batter. Do not overmix.
• Pour the batter into the prepared pan. Bake for 27~33 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let cool for 5~10 minutes before turning out onto a wire rack to cool completely.

Make the Frosting:

• Beat the cold heavy cream until stiff peaks form.
• Add the cream cheese along with confectioners sugar and beat until light and fluffy. Add the mango puree & vanilla extract and mix well using a spatula.
• Frost the cooled cake with the frosting. Chill for at least 1 hour before serving.

Notes

• Substitute part of all purpose flour with whole wheat pastry/ almond/ barley flour etc. I generally add ½ cup of one of these flours along with 1 cup of apf.
• Use this recipe to make mango cupcakes. Fill into paper liners lined cupcake pan and bake for 22~25 minutes.
• You can also double the recipe and make a 2 layered celebration cake.
• This recipe can easily be made 100% vegan. The cake itself is 100% vegan. Swap the heavy cream with coconut cream or non-dairy whipping cream and cream cheese with non-dairy cream cheese.
• Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
• You can make the cake ahead of time. Cool it completely, wrap it with plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight and frost when ready.
• Cake can be frosted up to 1 day ahead of time. Keep refrigerated until ready to serve.
• Here are the adjustments I made to this eggless mango cake recipe to make at high altitude:
  • Increased oven temperature to 375°F.
  • Baked for 25~27 minutes.
  • Reduced baking powder to 1½ teaspoons.
  • Added 2 extra tablespoons of flour.

Nutrition

Nutrition Facts

Eggless Mango Cake with Mango Cream Frosting

Amount per Serving

Calories

274

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.