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A luscious slice of vegan mango cake with smooth, creamy mango buttercream frosting on a white plate with a fork.
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5 from 18 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Cake/Dessert
Cuisine: nut-free, Soy-free
Diet: Vegan, Vegetarian
Servings: 20 slices
Calories: 338kcal


For the vegan mango cake

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • teaspoon ground cardamom (always use green cardamom pods for desserts)
  • 1⅓ cup sugar
  • 3 cups mango puree (canned Alphonso mango pulp is what I use and I buy it from the Indian grocery store. You can also puree fresh mangos but make sure they are very sweet)
  • 2 tablespoon vegan yogurt
  • cup vegetable oil
  • 2 teaspoon pure vanilla extract

For the vegan mango buttercream

  • 16 tablespoon vegan butter (2 sticks, softened, at room temperature)
  • ½ cup mango puree
  • 1 teaspoon pure vanilla extract
  • cups powdered sugar (use more or less per your preference)
  • ½ teaspoon ground cardamom (optional)


Make the cakes

  • Preheat the oven to 350 degrees Fahrenheit.
  • Oil two 8- or 9-inch cake pans and line the bottom with parchment paper.
  • Sift the flour, baking soda, baking powder and salt into a large bowl. Add cardamom. Whisk well to mix.
    Flour whisked with baking soda and baking powder in bowl.
  • Stir in the sugar. Then dump in the remaining ingredients--mango puree, yogurt, oil and vanilla extract. Mix to incorporate everything and scrape down the bottom and sides of the bowl with a spatula a couple of times to ensure there is no dry flour remaining.
    A bowl of mango cake batter.
  • Divide the batter between the two cake pans and bake 30 minutes or until spongy and a toothpick in the center comes out clean.
    Mango cake baked in cake pan.
  • Let the cakes cool in the pans on a rack for about 30 minutes. After 30 minutes unmold, peel off parchment, and continue cooling the cakes, right side up. The cake top will be slightly domed -- if you want it flat for the frosting, after the cake is completely cool, use a sharp, serrated knife to make a horizontal cut all around just under the portion you want to trim and slide the knife across the cake to remove.

Make the buttercream

  • Place the softened butter in a bowl with the mango puree, vanilla, cardamom, if using, and 1 cup powdered sugar. Use a hand mixer or whisk to incorporate into a smooth, fluffy frosting.
    Bowl with flour, mango puree and butter.
  • Continue adding powdered sugar in ½ cup installments and taste before adding more. Stop when the buttercream is sweet enough for your liking. I use 2 to 2½ cups.
    Mango cake batter being mixed in bowl.

Assemble the cake

  • Place one cake on a cake stand or plate. Slather on half the buttercream with an offset spatula or knife, then carefully place the other cake on top and smooth on the remaining buttercream. You can frost the sides of the cake if you wish, I just left them naked because the orange is so pretty.
    Icing being spread over mango cake with offset spatula.
  • Decorate the top with slices of fresh mango, if you wish. Cut and serve.


Serving: 1slice | Calories: 338kcal | Carbohydrates: 50g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 160mg | Potassium: 165mg | Fiber: 1g | Sugar: 34g | Vitamin A: 911IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg