Eggless Mango Cake
For mango sponge
  • 2 cups (220 g) maida
  • 2 tsp (8 g) baking powder
  • ½ tsp (3 g) baking soda
  • ½ cup (120 ml) vegetable oil
  • 1 cup (225 g) caster sugar
  • 1 cup (265 ml) mango purée
  • 1 tsp (5 ml) vanilla extract
  • ¼ (60 g) cup milk
For Frosting
  • 1 cup (120 g) cream cheese
  • ½ cup (100 g) butter
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (1 g) cardamom powder
  • 1+ ½ cup icing sugar
  • Fresh mango slices
  1. Pre -heat the oven to 180 degree C and line two 8 inch round cake pan with parchment paper.
  2. In a bowl whisk together flour, baking powder and baking soda and set a side.
  3. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  4. In a blender, puree some chopped mangoes and add the mango puree to the sugar oil mixture.
  5. Add the vanilla extract and milk.
  6. Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
  7. Transfer the batter to the prepared cake pan.
  8. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
  9. While the cake is baking, prepare your frosting by beating cream cheese, butter, vanilla and cardamom together. Add icing sugar slowly in batches and beat until well incorporated.
  10. After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!
Recipe by Bake with Shivesh at