Eggless Mango Cake with Mango Cream Frosting

Blogging Marathon# 33: Week 3/ Day 2
Theme: Eggless Cakes
Dish: Eggless Mango Cake with Mango Cream Frosting

Second Cake for this week is a very moist and addictive Eggless Mango Cake. My cousin and her husband have their birthdays within a week of each other in October and we celebrated with this yummy cake at my other cousin's place. I baked the cakes at home, wrapped them up and took them to my cousin's place, then frosted the cake at my cousin's house.

Recipe is adapted from Vaishali's Mango cupcakes recipe. I made the cupcakes once before and for this cake I doubled the recipe to get 2 8" round cakes. This is yet another simple recipe to make, just mix wet & dry ingredients separately then mix them together to make the cake batter.

I actually wanted to make a Mango cool cake, but the cake itself was so moist I didn't want the cake to fall apart, so left it as is. The final cake was a super duper hit with everyone. 

Recipe adapted from here.
Ingredients:
All-purpose flour - 3cups
Baking Powder - 4tsp
Baking Soda - 1tsp
Salt - 1tsp
Ground Cardamom - 1tsp
Mango Puree - 2cups
Soymilk (other dairy or non-dairy milk will also work) - 1cup
Oil (Vegetable or Canola) - 2/3 cup
Sugar - 1 1/3cups
Vanilla extract - 2tsp

Method:

• Preheat oven to 350°F. Grease and flour 2 8" round baking pans and set aside.
• In a large mixing bowl, sift flour, baking powder, baking soda, salt and cardamom. Set aside.
• In another mixing bowl, combine mango puree, soymilk, oil, sugar and vanilla. Mix well until combined.
• Add wet ingredients to dry ingredients and using a whisk mix until you have a smooth batter. Do not overmix.
• Divide the batter equally into the 2 prepared pans and bake for 30-35minutes or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool for 5~10 minutes before turning them out onto a wire rack to cool completely. 

Mango Cream Frosting:

Cream Cheese - 8 oz. block, set out @ room temperature for 5~10minutes

Heavy Cream - 1 cup, Cold

Confectioners Sugar - 2~2½cups
Mango Puree - 1cup

Method:

• Using a hand mixer or stand mixer fitted with paddle attachment, beat creamcheese until softened.
• Add cold heavy cream and beat until light and fluffy, about 2~3 minutes.
• Next add confectioners sugar and mango puree and beat until well combined. 
• Use right away or refrigerate until ready to use.

Lets check out what my fellow marathoners have cooked up today for BM# 33.
Update December 2013: Sending this cake over to Valli's Cake Mela.