Vegan Mango Cake


(from 18 reviews)
117
vegan mango cake

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. 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 equipments 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.

TOP RATED

Vegan Mango Cake Recipe

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Prep TimeCook TimeMakes
20 Mins26 Mins12 Cupcakes
AuthorCategoryMethod
CakesBaking
Vegan Mango Cake
4.7 from 18 reviews
Wondering how to make eggless mango cake? I’ve got the perfect recipe for you. Easy to bake vegan mango cake recipe using simple ingredients but big on taste and texture.
Dry Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients:
  • 1 and 1/2 cups mango puree
  • 1/3 cup avocado oil
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
Procedure:
  1. Pre-heat the oven for 350F.
  2. Mix the wet ingredients to the dry ingredients and whisk just until a smooth batter texture. Do not over-mix.
  3. Divide the batter equally among 12 cups of a standard-sized muffin pan-lined with cupcake liners.
  4. Bake for about 26 minutes or until a toothpick inserted in the center comes out clean.
My Notes:
  1. I felt that it was too sweet for us. So I would definitely bake this again but would reduce the quantity of sugar to 1/2 cup. The store bought mango puree already gives a lot of sweetness, so 1/2 cup sugar should be fine. I think the quantity of sugar mentioned in the original recipe should be good if you prepare your own mango puree from fresh mangoes without adding sugar.
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This recipe was updated and republished from 2009 recipe archives.


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117 COMMENTS

  1. We love this recipe. Have already made 3-4 times now. Once had a family from Australia and it was a hit with them too. I have tried using half wheat flour and half all purpose flour also and it turned out equally well. Thanks for sharing this recipe.

    • You’re welcome Pragati. It’s great to know that whole wheat flour also works in this recipe. Thanks for the feedback.

  2. It was a hit. Thanks! I made it into a cake. 350 F for about 35 min. I puréed frozen mango. The fruit wasn’t particularly sweet. You’re right! I could have gotten away with less sugar. I iced (maybe I should call it watered :-); it was runny) the cake using home-powdered sugar and mango pulp, beaten together. I believe I used half a cup of pulp and 1.5 cups of sugar.

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