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overhead view of mango upside down cake topped with fresh raspberries. Cake server on left and stack of plates with forks in upper left, Dark wood background.

Mango Upside Down Cake

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 1 8" or 9" cake
This easy mango upside down cake has a rich, moist vanilla cake with a buttery, caramelized mango top. It can easily be made dairy-free.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins


Mango Topping

  • 4 Tbsp butter vegan butter works
  • 1/4 c brown sugar or coconut palm sugar
  • 2 medium sized mangos firmer side of ripe


  • 1 1/4 c gluten-free flour blend*
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c plant based or whole milk plain unsweetened yogurt* room temperature
  • 1/2 c oil sunflower, safflower, avocado, canola
  • 2 large eggs room temperature
  • 1 tsp vanilla extract or bean paste


  • Preheat the oven to 350°F and generously grease an 8" or 9" cake pan with oil spray or butter.
  • Bring eggs to room temperature by placing in a bowl of warm water for 10 minutes. Heat yogurt for 10 seconds in the microwave to take the chill off.

Make the Mango Topping

  • Remove the skin from the mango by trimming a thin slice off the top and bottom. Stand it up on the cut bottom and pare off the peel starting at the top, following the contour of the mango. (see video for visuals).
  • Cut the wider sections off and slice 1/4" thick.
  • Place the butter and brown sugar in a small pot or skillet and heat on low, stirring often.
  • Cook until the sugar has melted and the mixture is uniform.
  • Pour the mixture into the cake pan and swirl the pan to spread it.
  • Arrange the mango slices on top of the syrup.

Make the Cake Batter

  • This cake can easily be mixed with a fork and a rubber spatula. Use an electric mixer if you prefer, but be sure not to overmix.
  • Beat the yogurt, oil, eggs and vanilla together in a small mixing bowl. Or save using another bowl by mixing the liquids right in your measuring cup. Measure the oil first, then add the yogurt, then eggs and vanilla. This 4 cup measuring cup has enought space for all of the liquids.
  • Place the flour, sugar, baking powder and salt into a large mixing bowl. Mix to combine.
  • Pour in the liquid ingredients and stir until smooth.
  • Gently pour the batter into the pan and spread evenly.
  • Bake 45 minutes or until the top is set and a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 15 minutes. Then flip it over onto a wire rack to cool.


Make this cake dairy-free by using vegan butter (Earth Balance Vegan Buttery Sticks) for the glaze and vegan yogurt (Kite Hill Plain Unsweetened Almond Milk Yogurt) for the cake.
*This recipe works well with King Arthur Measure for Measure Gluten Free Flour and Pamela's All Purpose Artisan Blend.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.