Eggless mango cake with cream cheese frosting

I love eating and baking with mangoes, and if there’s one cake I could eat all summer, it would be this one. Moist, fluffy and bursting with flavour

Prep 0 h : 0 m
Cook 0 h : 0 m


  • For the cake

    2 cups all-purpose flour

    2 teaspoons baking powder ½ teaspoon baking soda ½ cup vegetable oil

    1 cup caster sugar

    1 cup mango puree

    1 teaspoon vanilla extract ¼ cup milk

    For the topping

    1 cup cubed mangoes

    ½ cup freeze-dried raspberries

    1 cup cream cheese frosting

    For cream cheese frosting

    1 cup cream cheese

    ½ cup butter

    Beans from half a vanilla pod, or 1 teaspoon vanilla extract

    1½ cups icing sugar, sifted


  • Preheat the oven to 180°C. Line a 9-inch round cake pan with parchment paper.

    In a bowl, combine the flour, baking powder and baking soda, and set aside.

    In another bowl, beat together the oil and sugar until the mixture is pale. Add the mango puree and vanilla to the oil and sugar mixture. Mix together and combine everything.

    Fold the dry ingredients into the wet ingredients in three batches, beginning and ending with the flour mixture, and alternating with the milk.

    Do not overmix.

    Pour the batter into the prepared pan and bake for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean.

    Allow the cake to cool on a wire rack.

    Unmould the cooled cake, top with the cream cheese frosting and decorate with cubed mangoes and freeze-dried raspberries.

    For cream cheese frosting

    When it comes to frostings, there are several options, but my personal favourite is cream cheese frosting. From sheet cakes to cupcakes, I can frost anything and everything with it.

    In a bowl, beat the cream cheese with the butter until it is light and fluffy. Make sure the butter and cream cheese are well-incorporated and the mixture is smooth. Add the vanilla beans or the extract.

    With the mixer still running, add the icing sugar in batches. It is necessary to sift the icing sugar as it may contain lumps.

    Beat the frosting until it is smooth and fluffy.

    This recipe makes 1 cup of frosting. The frosting can be stored in an airtight container in the refrigerator for 3–4 days.