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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
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
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
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