Mango season is a glorious time of year for mango lovers. This mango recipe is perfect for summer, as juicy mangoes are abundant and cheap. Overripe mangoes can be turned into dreamy, moist cake.
Not summer? Just missing the tropical flavours of summer? In this case, you can use frozen or preserved mangoes.
If you use fresh mango pulp from ripe mangoes, the cake batter will have a stronger mango flavour. If you use under-ripe or frozen mangoes, the flavour will be more subtle. Whichever you choose, the cake will be delicious, light and fluffy.
The baking recipe is versatile. The mixture is suitable for different baking tins, such as log loaf tins, round tins, or as cupcakes.
This is an eggless mango cake recipe as it is a vegan cake. You can use any plant-based milk to make it allergy friendly.
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 desired consistency. For a smooth texture blend for a minute, for 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
Preheat Oven: Preheat your oven to 350°F (175°C). Grease cake ting e.g. an 8-inch round cake pan, log loaf or cupcake tray
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, combine the mango puree, coconut milk, vegetable oil, vinegar, and vanilla extract. Mix well until smooth.
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.
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 center comes out clean. Baking time may vary depending on tin and oven.
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
Cream the Butter: In a medium bowl, beat the vegan butter until creamy and smooth.
Add Mango Puree and Vanilla: Add the mango puree and vanilla extract to the butter, mixing until well combined.
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.
Adjust Consistency: Add plant-based milk, one tablespoon at a time, until the icing reaches your desired consistency. You want it to be spreadable but not too runny.
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 any other baked goods. This icing will add a subtle mango flavour and a creamy texture to your desserts.
Storage
Store any leftover icing 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 might like to make my Easy Vegan Coconut Cake.
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