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: