Vegan Mango Cake

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(from 26 reviews)
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 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.


Vegan Mango Cake Recipe

Prep TimeCook TimeMakes
20 Mins26 Mins12 Cupcakes
Vegan Mango Cake
4.5 from 26 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
  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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  1. D Arora

    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

      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.

  2. Karie

    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

      That’s awesome, Karie! Thank you for the feedback.

  3. Chev

    Hi! How long is the baking time if using an 8-inch round pan?

    • Madhuram

      I’m guessing 25-30 minutes, Chev.

  4. Annette

    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

      Did the oven preheat to the right temperature?

  5. Suvarna Shilpa S

    Tried with butter
    Dint come out well
    Cake dint rise at all and it was like a pancake

  6. Carlo

    Sugar isn’t listed in the ingredients? Is anything else missing?

    • Madhuram

      I have mentioned it, Carlo, below the oil, 2/3rds cup sugar.

  7. Danuta Gajewski

    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

      Depending on how thick it is you might have to dilute it a bit.

  8. Sabrina Wright

    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

      Wow! That’s awesome, Sabrina. Thank you very much for the feedback.

  9. Jean C Smith, MD

    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

      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.

  10. Karen

    Didn’t rise well batter extremely thick, do you have any suggestions? thanks

    • Madhuram

      You can add some liquid, milk or water to get a better batter consistency.

  11. karen

    I see a cake in pic, so what is the timing on a cake or bundt cake pan?

    • Madhuram

      I used small individual bundt like tins, Karen. If it was one single cake in a 13×9 inch pan I think it would take about 30-35 minutes. Just guessing.

  12. Ashwini

    Would love to try baking this for my daughter’s 2nd birthday. Can you suggest ways to garnish this cake?buttercream frosting ideas?

    • Madhuram

      How about whipped cream frosting and sprinkling chopped pistachios if she is not allergic? Something similar to the eggless rasamalai cake.

      • Ashwini

        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

          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.

  13. Sue Benjamin

    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

      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.

  14. GwapasiMayerr

    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

      That’s ok. You can simply use vanilla extract.

  15. Priyanka Jaggi

    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

      You’re welcome Priyanka.

  16. Rekha Madhusudhanan

    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

      Sorry Rekha, me neither. I’m guessing maybe you can increase all the ingredients by 25%?

  17. Rekha

    This has always been a hit

    • Madhuram

      Thanks Rekha.

  18. Pragati Jain

    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.

    • Madhuram

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

  19. Prachi

    Hav u used powdered or granulated sugar

    • Madhuram

      Granulated Sugar.

  20. deepika

    Which butter to be used in recipe..amul butter

    • Madhuram

      If that’s plain, unsalted butter, you can use it.

  21. Tejal sharma

    Can I substitute all purpose flour with suji ??

    • Madhuram

      Hmm..I’m not sure Tejal. I haven’t used suji instead of all-purpose flour in any baking recipe so far.