Vegan Mango Cake

This eggless mango cake is made with 600g of sweet mango, so this is for all you mango lovers! I used frozen mango, but you can also use fresh. All you do to make a simple mango pure is to place it in the blender!

More wonderful mango recipes to try: Mango cheesecake bites (vegan and gluten-free) to this Tropical Pineapple Tart (Vegan and Gluten-free).

Ingredients

These are the ingredient needed to make this Vegan Mango Cake. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• All-purpose flour, I highly suggest using weight when you are baking, it is way more accurate and easier to use.
• Sugar, caster sugar preferably organic
• Baking soda and baking powder, a mix of the two creates a great texture.
• Salt, just a pinch to enhance the flavours.
• Turmeric, this is optional but ads a wonderful color and a hint of flavour.
• Mango, fresh or frozen, peeled and chopped into pieces. If you are using frozen mango, be sure to defrost it first
• Coconut oil, melted, or other neutral tasting oil.
• Vanilla paste or vanilla bean powder, I love to use the paste or powder for the flavour but also for those little specks of vanilla bean. You can also substitute for vanilla extract.
• Lime, fresh squeezed juice, goes so well with the mango flavour for a hint of freshness that enhances the mango flavor.

See recipe card for quantities.

Instructions

Making this mango cake easy and here is how.

1. Preheat the oven and brush a bundt pan generously with coconut oil and lightly dust with flour.
2. Stir together all the dry ingredients in a mixing bowl.
3. Blend the mango smooth in a blender or food processor. If you are using frozen mango, defrost it first. 
4. Add the pureed mango, melted coconut oil and the juice of one lime to the dry ingredients and stir gently until just incorporated, do not over mix!
5. Fill the prepared bundt cake pan and bake for about 40 min or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the bunt pan for an hour and then carefully flip it out to a serving platter, remember that vegan cakes can be quite delicate. 
7. Serve with coconut whipped cream and fresh berries if desired. Enjoy!

Hint: For the best mango cake, don’t over mix the batter! This is crucial to keep this mango cake soft and tender. If the batter is over mixed, it could can turn out a little rubbery or dense, and that’s not what you want! So for the best result, stir only until the batter just comes together.

More delicious vegan cakes to try, Vegan Clementine Cake full of citrus flavor or this Vegan Persimmon Cake.

Top tips

Baking is a like science and for the best result, measure all the ingredients well. The best way top get a correct measure of the flour, is to weigh it. If you don’t have a kitchen scale, make sure to fluff up the flour with a spoon before lightly spooning it into the measuring cup. Don’t scoop the flour directly from the container with the measuring cup. By doing that, you can get too much flour and a dense and dry cake as a result. Gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the all-purpose flour down. 

Storage

Make sure the mango cake has cooled down completely to room temperature. Place the cake in an airtight container or a plastic bag. Store in room temperature for about 4-5 days. 

This mango bundt cake can also be frozen in a freezer friendly ziplock bag for 2-3 months. I recommend slicing it and placing a piece of parchment paper in-between the slices, if you just want to take out one pice at a time. Let it defrost in room temperature.

More cake recipes

Mango recipes

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Happy baking!