This moist, easy mango cake recipe is made with fresh mangoes and seven other ingredients. It is a delicious and healthy dessert that is refined sugar-free, gluten-free, and dairy-free.

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I have made this cake about a half dozen times, and each time, someone will ask me, “Are you sure this cake doesn’t have any sugar in it?” Or, “Are you sure this is gluten-free?“

Packed with mango flavor, this Easy Mango Cake Recipe takes advantage of summer’s ripe and juicy mangoes. This cake is light and luscious—and leftover slices never last long.

Here’s what makes this mango cake so good, for me:

Flavored with mango and a pinch of cardamom, it tastes so delicious.
It has a light yet dense texture.
It is made without any refined sugar, making it perfect for anyone avoiding or restricting refined sugar.
It is made without any dairy, making it perfect for those with lactose intolerance.
It is one of those cakes that does not need any frosting, like this pistachio rose cake. It is delicious with just a bit of coconut whipped cream and some chopped sweet mangoes.
It’s so easy to make.
And, it needs only 8 ingredients!

Overhead view of the Ingredients needed to make this refined sugar-free mango cake.

What are the ingredients needed for this Easy Mango Cake Recipe?

Fresh Mango
Monkfruit Sweetener
Large Eggs
Coconut Oil
Ground Cardamom
Ground Turmeric
Almond Meal
Baking Powder

I also used 1/2 a teaspoon of salt in this recipe.

Substitutions

Mango
For this cake, I used a Tommy Atkins mango that was on sale at Kroger. I usually gently press the mango to see if the flesh is firm or not. The less firm, the riper it is. I have also made this cake with Honey mangoes (also called Ataulfo). When these mangoes are ripe, they have a deeper golden color with small “wrinkles” on the skin. Both varieties have just the right amount of sweetness. Canned mango pulp would also be a good substitute. However, canned mango pulp tends to have added sugar in it, so adjust the amount of sweetener if opting to use it.

Monkfruit sweetener
Usually, I use monkfruit sweetener when I make this, as I share this with my mom (who has diabetes) and my BF (who is watching his sugar intake). If I made this just for myself, I would use granulated sugar.

Coconut oil
The coconut oil in this recipe can be substituted with melted unsalted butter, vegetable oil, or any other mild oil like avocado oil.

Cardamom + Turmeric
I used half a tsp of cardamom in this cake as just a hint of it seems to complement the mango well. If you prefer, the cardamom can be replaced with 1/4 teaspoon of cloves, 1/2 teaspoon of allspice, or 1 teaspoon of vanilla extract. The turmeric in this recipe was mostly for color, and it can be omitted.

Almond meal
I wanted to keep this recipe gluten-free and lower on the carb scale, even though mangoes are high in carbohydrates. Almond meal in this recipe can be substituted with gluten-free flour, all-purpose flour, or cake flour.

How to make this mango cake?

This recipe is so easy to make. You do not need a mixing bowl or an electric mixer. You don’t have to fret about washing a whisk attachment or the bowl of a stand mixer. You don’t even need multiple cake pans (unless you want to 2 cake layers and double this recipe). All you need is a knife, measuring cups, a blender, a cake pan/tin, and a spatula.

Step 1: Let’s start by preheating the oven to 350°F.

Step 2: Grease the sides and base of a 9 inch cake tin. I used this springform one. Then, line the base with parchment paper.

Step 3: Peel the skin off the mango. Then, roughly chop the mango flesh off and add it to a blender or food processor.

Step 4: If your coconut oil is solid, then add it to a microwave-safe dish and microwave it for 15-20 seconds or until melted. Then pour the melted coconut oil into the blender or food processor.

Step 5: Add the monkfruit sweetener, cardamom, turmeric, almond meal, and baking powder to the blender/food processor as well. Crack the eggshells and add the egg yolks and egg whites to the blender and blend until this mixture is smooth and free of any visible lumps – usually takes about 10-20 seconds.

Blending all the ingredients together to make this refined sugar-free cake

Step 6: Using a spatula, scoop the mango cake batter into the prepared cake pan and smooth the top.

Step 7: Place this mango cake batter in the preheated oven and bake for 30 minutes or until golden brown.

Step 8: Remove from the oven. Use a toothpick inserted into the center of the cake to check for doneness. When you pull the toothpick out, it should be clear and not have any liquid dough on it. Then, place the cake pan on a wire rack and let it cool for at least 30 minutes.

Step 9: Serve this easy mango cake topped with coconut whipped topping and chopped fresh mangoes.

Recipe Tip

All the ingredients for this recipe can be blended well if they are at room temperature. The reason for this is that if the coconut oil is heated until it melts, it will not stay melted if it is introduced to cold mango chunks or cold almond flour (if you store your almond flour in the fridge like I do).

Blender-made Refined Sugar-free Mango Cake.

Serving suggestions

This easy mango cake is delicious, topped with some whipped coconut cream and some chopped fresh mangoes. As an alternative, fold some fresh mango puree into the whipped topping for even more taste and color.

You could also whip up some fresh whipping cream and use that if you do not have issues with lactose.

This cake can also be served with an icing drizzle made with some powdered sugar and some lemon juice, like the one used to top this lemon pistachio cake.

If you want a cake that makes a statement, top this cake with some of this mango passionfruit mousse.

Overhead view of this Delicious Refined Sugar-free Mango Cake

Storing leftovers

Leftovers of this cake can be stored in an airtight container in the fridge for up to a week. If you want to freeze this cake, then refrain from adding the whipped topping and chopped mangoes to it. Wrap the cake in plastic and store it in an airtight container in the freezer for up to 2 months.

Taking a bite of this delicious and Easy Refined Sugar-free Cardamom Mango Cake

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Here are a few more refined sugar-free treats from the blog:

Sugar-Free Cashew Cardamom Bars,
Easy Pink Cookie Recipe (Refined Sugar-free),
Peanut Butter Chip Cookies (sugar-free),
Pear Date Skillet Cake, and
Sugar Free Carrot Cake Breakfast Bars.