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.
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.
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.
For the cake
- All purpose flour (always use unbleached if possible)
- Baking powder
- Baking soda
- 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
- 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
- The mango puree is the most important ingredient in this recipe because it will determine the flavor. So begin with a really good one and by that I don’t mean an expensive one. If you get really sweet, bright orange mangoes, you can puree them and use them in this cake. Make a very smooth puree. I use canned mangoes because I love the Indian alphonso mango in this and most of my mango recipes. But the only way I can find alphonso in this country is in the form of a tinned puree that I buy at the Indian grocery store for around $4. The cans are usually 30 oz and one can is perfect for this cake.
- One of the tricks I use to make this cake lighter and airier is to sift the flour. This is a small step but it really pays off, so don’t skip it.
- To make the cake moist and soft, I add a tiny bit of vegan yogurt–just two tablespoons is enough.
- Start the cake batter by whisking the dry ingredients together–the flour, baking soda and baking powder, salt and cardamom. Whisk them together first–this is important–and then dump in all the wet ingredients one after the other before mixing it all up.
- Never overmix cake batters made with wheat flour because you risk activating the gluten, which will make your cake tough. Remember you are baking cake, not bread.
- You can bake this cake in two 8- or 9-inch cake pans, as I did, or you can bake it as a bundt cake. Spray the pans with oil. If using regular cake pans make sure you line them with parchment paper for easier unmolding.
- For the buttercream, make sure the butter is at room temperature and very soft.
- Add only as much sugar to the frosting as appeals to your tastebuds. I tend to find about two cups does the trick for me but because Jay likes it sweeter I add about two and a half cups. You can use more or less.
- I have half a cup of mango puree in the recipe, but you can add more for more mango flavor.