• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Eggless Baking » Eggless Mango Cake

    Eggless Mango Cake with Mango Frosting Recipe | Video

    Published: Oct 29, 2020 · Modified: Oct 11, 2022 by Pavani · 21 Comments

    325 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video

    Looking for an easy and delicious dessert recipe? Then try this amazing eggless mango cake. It needs only 1 bowl to make and the cake is moist and fluffy.

    The mango cream cheese frosting is decadently creamy and just amazing. Ground cardamom adds a ton of flavor to this delightful cake. Do try this recipe, you will be making it all year round.

    White plate with a slice of eggless mango cake

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Table of contents

    • About the Recipe
    • Why I love this cake?
    • Ingredients
    • Instructions
      • Make Mango Cake
      • Make Mango Cream Frosting
    • Expert Tips
    • High Altitude adjustments
    • You might also like

    About the Recipe

    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.

    This mango pulp 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.

    White plate with a heart shaped mango cake with yellow frosting and sprinkles

    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

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the main ingredients needed to make this easy mango cake 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.

    Ingredients needed for the cake - details in recipe card.

    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
    Ingredients needed for the frosting.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make the best eggless mango cake at home:

    Make Mango Cake

    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.

    Wet Ingredients being added into a large bowl.

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

    Dry ingredients being added to wet ingredients

    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.

    Cake batter poured into prepared pan and baked until done.

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

    Make Mango Cream 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.

    Step by step photos showing the making of mango frosting.

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

    Photos showing cake being frosted.

    Expert 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 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.
    White plate with a square slice of cake that is cut with a spoon.

    High Altitude adjustments

    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.

    You might also like

    Here are a few more sweet and savory mango recipes that you might like:

    • Terracotta bowl with Mango kheer
      Bengali Aam ki Kheer Recipe
    • Top view of glass jar with andhra sweet avakaya
      Andhra Sweet Avakaya Recipe | Sweet Mango Pickle
    • Wooden bowl and plates with Raw Mango Salad
      Mango Chaat Recipe | Indian Raw Mango Salad
    • Raw mango rice in black bowl
      Andhra Style Mango Rice Recipe
    White plate with heart shaped eggless mango cake.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    White plate with a square slice of frosted mango cake

    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
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 35 mins
    Total Time: 55 mins
    Course: Dessert
    Cuisine: American
    Servings: 10 servings

    Ingredients

    • 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.

    Video

    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

    Calories: 322kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 301mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1032IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Eggless Baking

    • Top view of a grey plate with tutti frutti cookies.
      Tutti Frutti Cookies Recipe
    • Donut pan with vanilla and chocolate chip donuts.
      Eggless Baked Chocolate Chip Donuts
    • Eggless Chocolate Cake with Jam
    • White cake stand with chocolate oreo cupcakes.
      Easy Vegan Oreo Cupcakes
    325 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. mike clark

      October 18, 2013 at 9:36 am

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

      Reply
    2. Jayanthi Padmanabhan

      October 18, 2013 at 11:32 am

      Lovely yellow swrils. Beautiful cake

      Reply
    3. Srivalli

      October 18, 2013 at 11:36 am

      Wow the texture and colour looks stunning..very lovely cake pavani...

      Reply
    4. Manjula Bharath

      October 18, 2013 at 3:00 pm

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

      Reply
    5. The Pumpkin Farm

      October 18, 2013 at 4:40 pm

      yumm yumm, i cant stop drooling over the pictures

      Reply
    6. Priya Suresh

      October 19, 2013 at 8:53 am

      Am in love with ur mango cream, such an elegant and super moist cake..

      Reply
    7. Priya Suresh

      October 19, 2013 at 8:55 am

      Am in love with ur mango cream..Such a super moist and fantastic vegan cake..Would love to give a try soon.

      Reply
    8. Vaishali

      October 19, 2013 at 4:27 pm

      The cake has turned out beautifully-- glad the recipe works for you. The mango cream sounds delicious!

      Reply
    9. Global Tastes & Travels Inc.

      October 21, 2013 at 3:27 am

      another yummy Vegan cake and love the color!

      Reply
    10. Global Tastes & Travels Inc.

      October 21, 2013 at 3:27 am

      another yummy Vegan cake and love the color!

      Reply
    11. Harini-Jaya Rupanagudi

      October 21, 2013 at 5:48 pm

      Stunning pictures of the cake..Looks so moist.

      Reply
    12. veena krishnakumar

      November 01, 2013 at 2:11 pm

      wow!!!Love the texture and the colour of the cake

      Reply
    13. Sandhya Ramakrishnan

      November 07, 2013 at 3:55 pm

      Love the texture of the cake! Looks awesome!

      Reply
    14. Unknown

      November 28, 2013 at 4:44 am

      What is the size of your pan?

      Reply
    15. Unknown

      November 28, 2013 at 4:45 am

      What is the size of your pan?

      Reply
    16. Pavani N

      November 19, 2015 at 11:18 pm

      I use 8" round baking pan.

      Reply
    17. Miche

      May 30, 2017 at 8:14 am

      how much soymilk and oil please? thanks

      Reply
      • cookshideout

        May 30, 2017 at 2:22 pm

        Hi Michela, I updated the recipe with the oil quantity. There is no milk in this recipe, I apologize for the typo. Hope this helps.

        Reply
    18. Chef Mireille

      November 13, 2020 at 8:37 am

      5 stars
      I'm a sucker for anything mango and this did not disappoint. So delicious and love the heart shaped pan for a great Valentines Day treat!

      Reply
    19. Sandhya Ramakrishnan

      December 03, 2020 at 4:36 pm

      5 stars
      I absolutely love mango cake and this is a perfect recipe with mango flavors all around. The frosting just adds to the mango flavor all around.

      Reply
    20. Usha Rao

      January 31, 2021 at 6:23 am

      5 stars
      Love that heart shaped cake! I had some leftover mango pulp and used it to make this cake. I skipped the frosting, yet it was so delicious. Next will try it with the frosting and am sure it will taste amazing!

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    325 shares