Mango Cardamom Snack Cake

4.3 from 4 reviews

A vegan mango cardamom snack cake that is full of sweet flavor. It could be a cake, it could be snack, or it could be both! Oil free and Sweetened with dates.




  • 1.5 cups of oats processed into flour (or if using store bought oat flour – 140g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cardamom powder*
  • 1/8 teaspoon himalayan salt


  • 2 fresh mangoes or 340g of flesh (set 1/4 cup, around 100g, aside for the frosting)
  • 1 tablespoon apple cider vinegar (9g)
  • 1 teaspoon vanilla extract
  • 5 medjool dates, pitted (66g)

For Mango Frosting:

  • 1/4 cup (about 100g) of fresh mangoes
  • 3 medjool dates (53g)
  • 1/2 tablespoon of apple cider vinegar (5g)

Oat Milk Layer On Top:

  • 1/2 cup of oat milk (this part is optional but it adds a bit more sweetness and moisture to the cake and I really encourage you NOT to skip this part) 🙂

Additional optional toppings:

  • mulberries
  • coconut shreds
  • cacao nibs
  • coconut butter drizzle


  1. Preheat oven to 350F. Add oat flour, baking soda, cardamom powder, and salt to a bowl and gently combine. Set aside.
  2. Add mango flesh (remember to set aside 1/4 cup for the frosting which we will be using later on), apple cider vinegar, vanilla extract, and dates to a food processor and combine. Add this wet mixture to the dry bowl and mix with a spoon until evenly combined.
  3. Spread the batter onto an 8×8 square baking dish lined with parchment paper and bake for 50 minutes at 350F.
  4. Make the mango frosting: Add 1/4 cup of mangoes, dates, and apple cider vinegar to a food processor and process until smooth.
  5. Once cake has baked – Using a toothpick poke a few holes on the top of the cake (to allow the milk to seep through) and add the 1/2 cup of oat milk making sure to cover the entire square cake. Add the mango frosting on top. You can dig in as is for a yummy moist and warm cake, or you can let it set overnight in the fridge. The cake will be more firm on the 2nd day.
  6. Cut the cake into squares and serve. 🙂


  • I use regular rolled oats and process them into flour using my food processor. Please note, if making your own oat flour using a food processor – let the oats process until you have the finest flour you can get. If you leave the oat flour kinda clumpy it will affect the texture and outcome of the cake. Try to process it until the flour is as thin as you can get it.
  • The cardamom flavor is optional, you can leave it out.
  • Adding the oat milk on top in the end is also optional but it makes for a very delicious addition. Oat milk is very sweet so it adds even more sweetness to the cake, and it also adds more moisture. If you leave this part out the cake will be a bit drier.

Keywords: mango, dessert, snack, cake, gluten free, healthy, oil free,

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