Vegan Mango Cake

4.56 from 27 votes

A soft and fluffy eggless vegan mango cake made with simple pantry ingredients and mango puree. This easy recipe comes together without any special equipment, giving you a light, flavorful cake that is perfect for everyday baking or celebrations.

Prep Time20

Cook Time26

Cooling Time10

Total Time56

Method: Baking

Course: Cakes

Servings: 12 Cupcakes

Ingredients

Dry Ingredients:

1 and ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 and ½ cups mango puree
⅓ cup avocado oil
⅔ cup white sugar
1 teaspoon vanilla extract

Instructions

Pre-heat the oven for 350F/180C.
Add the dry ingredients in a large bowl. Mix the wet ingredients to the flour mix and whisk just until a smooth batter texture. Do not over-mix.
Divide the batter equally among 12 cups of a standard-sized muffin pan-lined with cupcake liners.
Bake for about 26 minutes or until a toothpick inserted in the center comes out clean.

Notes

I found the cake a bit too sweet for my taste, so next time I would reduce the sugar to ½ cup. The store bought mango puree already adds plenty of sweetness, so cutting back on sugar still gives a nicely balanced flavor.

If you are using homemade mango puree from fresh mangoes without any added sugar, then the original quantity of sugar should work well.

Nutrition