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:

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
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.
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.
mike clark
Outstanding, the above cake is different and moist. the creating procedure of this cake is very easy. it looks so delicious and yummy.
Jayanthi Padmanabhan
Lovely yellow swrils. Beautiful cake
Srivalli
Wow the texture and colour looks stunning..very lovely cake pavani…
Manjula Bharath
wow super moist and delicious vegan cake there 🙂 love the yellow color !! wud love have the slice of cake so tempting !!
The Pumpkin Farm
yumm yumm, i cant stop drooling over the pictures
Priya Suresh
Am in love with ur mango cream, such an elegant and super moist cake..
Priya Suresh
Am in love with ur mango cream..Such a super moist and fantastic vegan cake..Would love to give a try soon.
Vaishali
The cake has turned out beautifully– glad the recipe works for you. The mango cream sounds delicious!
Global Tastes & Travels Inc.
another yummy Vegan cake and love the color!
Global Tastes & Travels Inc.
another yummy Vegan cake and love the color!
Harini-Jaya Rupanagudi
Stunning pictures of the cake..Looks so moist.
veena krishnakumar
wow!!!Love the texture and the colour of the cake
Sandhya Ramakrishnan
Love the texture of the cake! Looks awesome!
Unknown
What is the size of your pan?
Unknown
What is the size of your pan?
Pavani N
I use 8″ round baking pan.
Miche
how much soymilk and oil please? thanks
cookshideout
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.
Chef Mireille
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!
Sandhya Ramakrishnan
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.