Vegan Mango Cake Recipe, Eggless Mango Cake

Looking for an easy vegan mango cake recipe? This is it. For me, mango season is a glorious time of year. There are so many things you can make with mangoes!

This mango recipe is perfect for summer, as juicy mangoes are abundant and cheap. Overripe mangoes can be turned into a dreamy, soft vegan mango cake.

Not summer? Just missing the tropical flavours of summer? In this case, you can use frozen or preserved mangoes.

The cake batter will have a stronger mango flavour if you use fresh mango pulp from ripe mangoes. The flavour will be more subtle if you use under-ripe or frozen mangoes. Whichever you choose, the cake will be delicious, light and fluffy.

The baking recipe is versatile. The mixture suits different baking tins, such as log loaf tins, round tins, or cupcakes.

This eggless mango cake recipe is a vegan cake. To make it more allergy-friendly, you can use any plant-based milk.

Frozen Mango Notes

Defrost frozen mango chunks in the microwave or in the fridge overnight. One cup of mango puree typically weighs around 240 grams. This can vary slightly depending on the consistency and water content of the mangoes used.

Once defrosted, blend to the desired consistency. For a smooth texture, blend for a minute; for a chunkier, pulse the blender for a few seconds.

Vegan Mango Cake Recipe

Ingredients

Dry

1 1/2 cups all-purpose flour (plain flour)

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (a pinch of salt)

Wet

1 cup mango puree (from fresh or canned mangoes)

1/2 cup coconut milk (or any plant-based milk)

1/3 cup vegetable oil

1 teaspoon apple cider vinegar or white vinegar

1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease cake tin e.g. an 8-inch round cake pan, log loaf or cupcake tray.
   

2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
   

3. Prepare Wet Ingredients: In another bowl, combine the mango puree, coconut milk, vegetable oil, vinegar, and vanilla extract. Mix well until smooth.
   

4. Combine Ingredients: Gradually add the liquid ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
   

5. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the centre comes out clean. Baking time may vary depending on the tin and oven.
   

6. Cool: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Vegan Buttercream Icing Recipe

Ingredients

1 tablespoon mango puree/mango pulp

1/4 cup vegan butter, softened (unsalted if possible)

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons coconut milk (or any plant-based milk)

Instructions

1. Cream the Butter: In a medium bowl, beat the vegan butter until creamy and smooth.
   

2. Add Mango Puree and Vanilla: Mix the mango puree and vanilla extract with the butter until well combined.
   

3. Add Powdered Sugar: Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. This helps to prevent lumps and ensures a smooth consistency.
   

4. Adjust Consistency: Add plant-based milk, one tablespoon at a time, until the icing reaches your desired consistency. It should be spreadable but not too runny.
   

5. Beat Until Fluffy: Continue beating the icing for a few minutes until it is light and fluffy. Spread the icing over your cooled vegan mango cake or other baked goods. This icing will add a subtle mango flavour and a creamy texture to your desserts.

Storage

Any leftover icing can be stored in an airtight container in the refrigerator for up to a week. Before using it again, let it come to room temperature and give it a quick mix.

Feeling the tropical vibes? You can make my Easy Vegan Coconut Cake.

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