Eggless Mango Cream Cake

If you love fresh fruit desserts, this eggless mango cream cake is going to be a new favorite. It has soft, fluffy sponge layers with real mango flavor in every single bite.

I wanted to make sure this recipe is completely eggless, which is great news if you have an egg allergy or simply choose not to eat eggs.

Many people think cakes need eggs to stay moist, but the mango puree and yogurt do all the work here. The sponge turns out tender and light without feeling dense.

Between the layers, you get a cool mascarpone whipped cream and plenty of sweet, diced mangoes.

It is very simple to assemble and makes a lovely dessert for birthdays, family get-togethers, or an afternoon snack.

Why You’ll Love It

Triple Mango Flavor – With mango puree in the batter, frosting, and fresh fruit inside, every single bite is packed with tropical goodness.

Incredibly Soft Texture – The combination of yogurt, butter, and oil creates a tender, moist crumb that stays fresh for days without needing eggs.

Light and Creamy Frosting – Whipped mascarpone and heavy cream make a stable, cloud-like frosting that is never overly sweet or heavy.

Warm Hint of Spice – A touch of ground cardamom in the cake batter brings out the natural sweetness of the mangoes beautifully.

Ingredient List

For the Cake

• 2 1/2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Ground Cardamom
• 1 1/4 cups Mango Puree
• 1/2 cup Plain Yogurt, Room Temperature
• 1 tbsp Fresh Lemon Juice
• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/4 cup Unsalted Butter, Melted
• 1 tsp Vanilla Extract

For the Mango Cream

• 4 oz Mascarpone Cheese, Cold
• 2/3 cup Powdered Sugar
• 2 cups Heavy Cream, Cold
• 1/2 cup Mango Puree, Chilled

For the Filling & Topping

• 2 cups Fresh Mango, Diced

Directions

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cardamom. Set aside.

Step 3

In a large bowl, whisk the mango puree, yogurt, lemon juice and sugar until smooth. Whisk in the oil, melted butter and vanilla.

Step 4

Add the dry ingredients to the wet mixture and fold gently just until combined. Divide the batter evenly between the pans and smooth the tops.

Step 5

Bake for 28-32 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Step 6

For the mango cream, beat the mascarpone and powdered sugar until smooth. Add the cold heavy cream and beat until stiff peaks form, then gently fold in the chilled mango puree.

Step 7

Place one cake layer on a plate, spread with a thick layer of mango cream and scatter 1 cup of diced mango over it. Top with the second layer and frost the top and sides with the remaining cream.

Pile the rest of the diced mango on top and chill for 1 hour before slicing.

Tips

Choose a Thick Mango Puree

From my experience, the thickness of your mango puree makes a huge difference in an eggless cake.

If you use fresh mangoes that are too watery, the batter will end up with excess liquid and turn out dense or gummy.

I recommend using canned Alphonso or Kesar mango pulp because it has a deep, sweet flavor and a naturally thick consistency.

Do Not Overmix the Batter

You’ll get the best results if you stop mixing the moment the dry flour disappears into the wet mixture.

Because this is an eggless recipe, extra stirring will quickly build up gluten and make the crumb heavy instead of light and tender.

I like to use a wide silicone spatula to gently fold the mixture with slow strokes so the cake stays soft.

Pat the Fresh Mango Dry

Fresh diced mango naturally releases juices once it sits after being cut.

I’ve found that placing your diced fruit on a few paper towels before assembling the cake makes a noticeable difference.

Soaking up that extra juice prevents the middle layer of cream from becoming watery and keeps the cake layers from sliding apart.

Try These Next

• Eggless Coconut Layer Cake
• Eggless Hummingbird Layer Cake
• Eggless Strawberry Cake
• Eggless Tres Leches Cake
• Eggless Victoria Sponge Cake

Questions You Might Have

Can I substitute cream cheese for the mascarpone cheese?

You can use standard block cream cheese as a substitute, but let it soften slightly first so it blends without any lumps.

Cream cheese has a sharper, tangier taste than mascarpone, so the frosting will taste more like a light mango cheesecake.