Growing up in India, it's not a surprise that mangoes were always my favorite fruit. We use mangoes in so many recipes but never have I tried a mango cake recipe. So when I saw this vegan mango cake recipe in my friend's blog I was excited, to say the least.
It was a pretty straight forward recipe. No special ingredients or special equipment needed. I also had store bought mango puree at home readily available. All I had to do was mix the ingredients and whip up this gorgeous vegan mango cake.
Sometimes vegan baking and cooking call for specialty ingredients either for egg substitute and/or fat substitute. Interestingly this mango cake recipe doesn't use any such ingredients. Vegetable oil is used for the fat and the leavening agents baking powder and baking soda is good enough as egg substitutes and makes the cake rise without the use of eggs.
If you want to make it richer and don't mind not baking it vegan and just eggless mango cake, you can use melted butter instead of the avocado oil.
To make this eggless mango cake even more special exotic you can try adding some ground cardamom and saffron strands. That's what I'm going to incorporate while baking it the next time. Can't wait to bake this mango cake recipe again making these two additions.
If you tried this Vegan Mango Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Mango Cake
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.
- Mix the wet ingredients to the dry ingredients 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.
My Notes
Nutrition
This recipe was updated and republished from 2009 recipe archives.
Ivelisse says
I made this recipe several times and always a hit, every body love it.
Now i have a lot of Passion Fruit and was wondering if i Can I use passion fruit instead of Mango, if so, how i substitute?
cravourycakes says
Vegan mango cake sounds like a tropical dream! Can't wait to try this fruity and guilt-free dessert!
Madhuram says
Thank you. I hope you like it too.
D Arora says
Great recipe - simple and easy. My dad (for his bday) and family loved it. I did sub canola oil for avocado oil, used 1 1/4 mango purée + 1/4 cup unsweetened applesauce and 1/2 cup sugar. I will try lessening the sugar to 1/4 cup next time if using mango buttercream. Do you think it’s possible for me it omit the sugar all together?
Madhuram says
Thank you for trying the recipe, D Arora. Sugar not only sweetens the bread but also acts as a moistening agent. So you might end up with a dry, chalky cake if you omit sugar even though you might not mind the taste.
Karie says
I use this recipe to make mini muffins and my family devours them! I use veg oil instead of avocado, cut the sugarand if I am a little short on mango, I add applesauce to make up the difference and it turns out great.
Madhuram says
That's awesome, Karie! Thank you for the feedback.
Chev says
Hi! How long is the baking time if using an 8-inch round pan?
Madhuram says
I'm guessing 25-30 minutes, Chev.
Annette says
Didn’t work well for me, cakes took long time to bake, more like 45 minutes, and didn’t rise too well! Gas mark 4 too low?
Madhuram says
Did the oven preheat to the right temperature?
Suvarna Shilpa S says
Tried with butter
Dint come out well
Cake dint rise at all and it was like a pancake
Carlo says
Sugar isn't listed in the ingredients? Is anything else missing?
Madhuram says
I have mentioned it, Carlo, below the oil, 2/3rds cup sugar.
Danuta Gajewski says
Can I use mango pulp instead of mango puree, or will I have to thin it out? My favourite Indian spice shop owner said it's the same thing, but I prefer a baker's opinion!! Thanks!
Madhuram says
Depending on how thick it is you might have to dilute it a bit.
Sabrina Wright says
Perfect! The cake is so rich and moist, it doesn't need any frosting at all! Will definitely make again. 🙂
I followed the recipe as written, but made the following changes:
- Replaced avocado oil with vegetable oil
- Reduced sugar to 1/2 cup as someone suggested when using shop-bought puree
- Cooked in a 9-inch round cake tin for about 40 minutes
- Added one crushed cardamom pod as someone suggested (trust me, one is enough!)
Madhuram says
Wow! That's awesome, Sabrina. Thank you very much for the feedback.
Jean C Smith, MD says
I am curious to know if you tried the addition of ground cardamom, as mentioned in one of the comments. I would love to try that (am going to make these this week, as written), as I love cardamom. I have lived in India and Nepal, and routinely make Nepali chia (tea) every morning, with smashed green cardamom pods and ginger (smash in granite mortar and pestle). If you have done, how much cardamom powder? Saffron is easy, because I can just add a few strands of saffron. But let me know about the cardamom. Thanks!
Madhuram says
I haven't used cardamom in the recipe, Jean, but I think it would be a wonderful addition. Just take out the seeds from one pod of cardamom and powder it, that should be enough otherwise the flavor might become too much.
Karen says
Didn't rise well batter extremely thick, do you have any suggestions? thanks
Madhuram says
You can add some liquid, milk or water to get a better batter consistency.
karen says
I see a cake in pic, so what is the timing on a cake or bundt cake pan?
Madhuram says
I used small individual bundt like tins, Karen. If it was one single cake in a 13x9 inch pan I think it would take about 30-35 minutes. Just guessing.
Ashwini says
Would love to try baking this for my daughter’s 2nd birthday. Can you suggest ways to garnish this cake?buttercream frosting ideas?
Madhuram says
How about whipped cream frosting and sprinkling chopped pistachios if she is not allergic? Something similar to the eggless rasamalai cake.
Ashwini says
Thanks ,she loves pistachios. However i couldn’t find good quality whipped cream here in Bangalore. Is there a way I can make it at home,? Also what do you think of using shrikhand as a cake frosting? Does it work? Will it make the cake soggy?
Madhuram says
Oh ok. I'm not sure about making whipped cream at home. You will have to Google, Ashwini. Shrikhand can be bit heavy on the cake.
Sue Benjamin says
HI Madhuram:
Have you tried baking this cake with saffron strands & cardamom powder? A colleague of mine has her birthday coming up this month. She said she likes mango cake. I love baking vegan cakes and found this recipe while browsing for a vegan mango cake recipe. Please let me now. Thanks.
Madhuram says
I haven't Sue, but I'm sure it would be a wonderful flavor combination. You should try it. Please let me know how it turns out.
GwapasiMayerr says
This is new to me
Umm My problem is I don't have cardamom powdered on hand so what is the best substitute of it?
Please let me know
Thank you in advance
Madhuram says
That's ok. You can simply use vanilla extract.
Priyanka Jaggi says
Perfect!!!! I like the recipe... I love mangos and love to try eating every thing having mango....
Thanks for sharing 🙂
Also visit : My Dinner Stuff
Madhuram says
You're welcome Priyanka.
Rekha Madhusudhanan says
i need help in converting this recipe to a 10 inch round pan.. i'm absolutely clueless on it. i have tried the exact measurements for a 9 in square pan and it was perfect.
Madhuram says
Sorry Rekha, me neither. I'm guessing maybe you can increase all the ingredients by 25%?