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.
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.
Why I love this cake?
quick and easy to makemoist and fluffycan be made ahead of timeperfect to serve with or without frostinggreat 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. 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 pulpcream cheeseheavy cream/ whipping creampowdered/ confectioners sugarvanilla extract
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. 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 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. Frost the cooled cakes with the frosting. Chill for at least 1 hour before serving.
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.
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: 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.
