Vegan Mango Cake | Eggless Mango Cake

A fluffy, soft, exquisite, eggless vegan mango cake scented with cardamom. On top goes a fluffy vegan mango buttercream that will have everyone licking their fingers.

Photo of a slice of vegan mango cake with a spongy, soft, orange crumb and fluffy mango buttercream on a white plate with a fork.

This cake has been many years in the making: all the way since I posted a recipe that made more than a few ripples–my vegan mango cupcakes with mango buttercream frosting.

Those cupcakes have since been baked by hundreds of you, and countless other food bloggers. I have taken them to vegan bake sales, office farewells, and birthday parties. Each time they induce raves and demands for more, and it’s surely one of the recipes I’ve created that I am most proud of.

One of the questions I’d get most often on my cupcake recipe was, how do I convert this to a cake? Some intrepid cooks went ahead and baked the batter in cake pans and reported great results. Still, I held back on doing so myself. As gorgeous as those cupcakes are, I wanted to make this eggless mango cake recipe even better–moister and fluffier, as good as any cake with eggs would be.

This past week, with Jay on my back begging for mango cupcakes, I finally took the plunge. And I’m kinda glad I waited because lessons I’ve learned from baking countless other cakes since I made those phenomenal cupcakes helped me this time in creating a vegan mango cake like no other.

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Photo of a sliced vegan mango cake on a white stand with a cake server.

What you’ll love about this vegan mango cake

  • It’s got a fluffy, airy, light and moist crumb.
  • It’s infused throughout with the deliciousness of mangoes and cardamom–it’s like biting into an Indian summer.
  • The buttercream frosting is flavored with more mango and a hint of vanilla.
  • The cake is easy to put together. If you follow instructions, it’s even foolproof.
  • The cake is also one-bowl, so easy cleanup. Rinse out the same bowl to make the buttercream.
Photo of a vegan mango cake slice on a white plate with the whole cake in the background on a cake stand.


For the cake

  • All purpose flour (always use unbleached if possible)
  • Baking powder
  • Baking soda
  • Salt
  • Ground cardamom
  • Mango puree. Fresh or canned are both fine.
  • Vegan yogurt. I use my homemade cashew yogurt, but another vegan yogurt is fine.
  • Vegetable oil
  • Sugar
  • Pure vanilla extract

For the mango buttercream

  • Vegan butter
  • Mango puree
  • Pure vanilla extract
  • Powdered sugar
  • Cardamom (optional. I don’t use it because I find the quantity in the cake is enough, but you can always add a soupcon if you wish)

Steps and tips

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