Vegan Mango Cake


(from 21 reviews)
127
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.

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 21 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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127 COMMENTS

  1. 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.

  2. 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.

  3. It was a hit. Thanks! I made it into a cake. 350 F for about 35 min. I purΓ©ed 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.

  4. Hello Madhu,

    Do I have to make any changes in recipe or in timings if I want to make MINI cupcakes/muffins instead of cake .

    Thanks
    Kim

  5. I made cupcakes with this recipe …its super soft n delicious I made 2times …thanks for recipe …can we replace banana in place of mango then how many bananas shall i put …thanks in advance….

    • Thanks Sunitha. Yes mashed banana should work. I’m thinking about 3 medium very ripe bananas should work. Later you might add some milk/water to adjust the consistency.

  6. Wot if I skip baking soda coz I don’t have that at home n I made it without that. But don’t know why the taste has a slight bitterness. Cud u plz help me with the reason. Apart from that in terms of texture n baking it came out well.

  7. Can I use this recipe to bake a mango cake instead of muffins ? Is it necessary to add salt? What’s the purpose

    • Yes you can make a single cake too. Usually a very little salt is added in all sweet recipes to enhance the flavour.

  8. My son and I each made this recipe today and we loved it!
    We used coconut oil. He used white flour and I used whole wheat flour. I also only used 1/3 brown sugar. Both had different consistency but both turned out delicious!

      • Hi Madhu,

        This is the first time I baked something and unfortunately it didnt turn out well.
        Something was missing. It took 1 hour to bake it and still was undone. The toothpick didnt come put clean even after an hour..and The cake is still flat:(

        I used coconut oil instead of avocado oil , but same amount. Could this be a problem? and what is the difference between yeast and Baking Soda. Can I use one of them?

        Thanks
        Kim

        • I’m wondering if you preheated the oven Kim. Using coconut oil instead of avocado oil shouldnt be a problme, but the con in using coconut oil sometimes is that it solidifies. Yeast and baking soda are completely different. One cannot be used in place of the other.

  9. I made mango cupcakes with this recipe & it turned out super delicious & soft too. Thank you for sharing a wonderful recipe.

    • Hmm..not sure Marg. In that case you will have to increase the quantity of sugar too. I guess you will have to experiment and see.

  10. Hi Madhuram

    Can I make this recipe using a regular bundt cake pan or a 9 inch pan ?

    Any suggestions on how much to alter if making a double layer cake? Thanks

  11. Hi madhuram,
    I tried your mango muffins just now.Oh I can’t believe.It’s so soft,so tasty.My kids loved it.I will try your other recipes too.I can’t express in words.Thankyou so much.Please do post more eggless recipes.I just put olive oil instead of canola oil.

    Regards,
    Radha.

    • You could use any other neutral flavor oil like sunflower, safflower oil etc. But these days I use only organic refined coconut oil.

  12. Hi can I ask where to get cardamom powder or is there any recommended substitute for that powder in this recipe? how about the mango puree? Can i find that in the baby food section in supermarkets? TIA!

    • You can get it in Indian grocery stores. Personally I didn’t like the flavor of caradamom in this particular cake, so you must be fine without it. Mango puree too is available in Indian stores.

  13. oh this is just tooooooooooooo delicious looking.

    Quick question. Did you make the frosting as well and pipe it in the middle ( Ifeel like I see frosting in the center but maybe im mistaken), and if not, did the cake taste good as is?

    I dont really like frosting, I prefer a cake that shines on its own, but i worry when recipes include heavy frostings that its to make up for a bland cake.

  14. hey madhuram…i am a big fan of your website…yesterday i tried your mango cupcakes…it was delicious..i did not have cUpcakes mould with me but i baked it in the idli plate…and it turned out to be very soft and it looked so cute…and colourful….every time i am supposed to bake a cake for birthdays at my home …i blindly follow your recipies…they are awesome…great work madhuram!!! keep it up!!!

  15. hi, i baked this cake yesterday and it came out well. i used canned mangoes and made a puree. when i was about to mix it with the flour, i felt the batter would be very thick, so set aside some of the flour. The batter i got with reduced flour qty itself was quite thick. Cn you please let me know the right consistency for the puree? – i feel i may have made it very thick. thanks in advance.

  16. Made this last night and covered it with fresh local strawberries and whipped cream. Everyone loved it. My 2 year old grandson has a severe egg allergy and I am learning to cook eggless. This recipe is a keeper. Thank you.

  17. Did u get 6 mini bundt cakes of the recipe measurements..I have one such pan recently and wanted to try this recipe.. Let me know

  18. We made this cake over the weekend. It was a big hit. We prepared the
    mango puree at home, they΄re in season now so this was a great way
    to use them. The cake was very nice, yellow and fragrant.

  19. I had a bad experience in visiting the earthvegan site. Due to some problem in the site, the recipe which i copied deleted the contents (mainly your recipes) in the 50 pages which followed this recipe and they could not be recovered. I was not sure that time that the problem was with this site. Later, when I copied the mango cake recipe in a separate file from earthvegan site, it would not copy properly, with text/picture blocked out in rectangular chunks and horizontal blue lines visible. Since I am not a technical person I do not know what is the reason. But, even other recipes from the website were similarly blocked out on being copied into a MS Word file. It is better if the site-owners take care and get the problem rectified, otherwise, it’ll inconvenience other people as it has inconvenienced me.

  20. I guess you would have gone wrong with the baking powder measurement. Usually that’s why the baked goods turn out to be bitter.

  21. I love this recipe. My son is allergic to eggs and nuts, so this cake sounds perfect. I want to make one big cake in bundt pan for a party for my friends. Please let me know how long should I cook it and at what temperature? Thank you very much.

    Santhi, I would guess 35-45 minutes at 350F. Do the toothpick test once after 35 minutes and proceed from there.

  22. Hey Madhu,
    I was a little skeptical about trying this recipe first (though I LOVE mangoes), because it doesnt have any egg susbtitute and I was not sure if the cake would rise (due to my prior experiences with eggless baking). But I did make it last week (for my Wilton class) and it was awesome! Everybody in class wanted the recipe….! The only thing I would do different next time is skip the cardamom powder. Adding it gave the cake a “spice cake” taste. I would prefer to have the mango flavor rather.
    Thanks again for pointing out such a wonderful recipe.
    Vijaya

    You’re welcome Vijaya. I too felt that the flavor of cardamom was overpowering.

  23. Thanks for the recipe for mango cupcakes Mudhuram. Is this the exact same recipe for the vegan mango cake photo shown that was baked in a bundt pan? If not may I have that recipe too please. It looks pretty and I am sure tasty.

    Oh! yes. Its the same recipe Evangeline. I used the mini bundt pans because I had just bought it then. As I have mentioned in the post I would reduce the quantity of sugar if using the store bought mango pulp because the cakes were too sweet for us. I think if you use home made fresh mango puree the 2/3 cup should be fine. Best Wishes.

  24. I baked this mango cake the other dayand the taste is really nice as every1 at home loves mangoes,but mine turned out slightly wet,not so spongy.

    Thanks Devi.

  25. Hi there…
    Dear Madhu…

    The recipe is wonderful… I have one question tho… i tried using fresh mangos and pulping it and then incorporating it into the recipe. I got a slight bitter aftertaste…. then i tried the same recipe with pulped fress pineaple and got the same bitter aftertaste. The consistency was great. I tasted both fruits prior to incorporating them… they were sweeeet ad tasty. Can you help me out and tell me why i’m getting that bitter aftertaste?

    Thanks so much!!!
    /S

    Hi Sarada, usually the bitter after taste comes from excessive or wrong use of the leavener, in this case the baking powder. Did you use baking soda instead or didn’t you measure the baking powder correctly or did it have lumps and you didn’t stir together the dry ingredients properly so that it spread evenly throughout the flour?

  26. hey, i think u should write d ingredients seperately so dat it bcomes easy for us to recognise…….. but anyway ur cake is ausumn!!!~~~~~ ❓ ❓ πŸ˜‰ 😯

    Thanks Bhavya. Usually I don’t reproduce the original recipe here once again if it is from some other blog.

  27. Madhuram,
    Your cake looks really good.It looks so moist with a ice golden color…It looks Yummmmmmyyyyyyy .
    You mentioned that you have sent your cake to India.. Can you pls tell me how did you sent that..I mean by which medium…Is there any courier service???Pls let me know if possible..even i want to bake something and i will also send..

    luv ur recipes
    Sapna

    Thanks Sapna. I sent it with my mother-in-law when she went back to India.

  28. This looks and sound delicous. I would never have thought to use mango in a cake but think my son (and me) would love it.

  29. Hi madhuram!
    I love anything with mangoes.thanks for the recipe.I have a request.Do u have any lemon poppy seed muffin
    recipe with u to share? I am looking everywhere for it.I like that combination very much.Any help is appreciated.thanks.

    Thanks Surekha. I haven’t tried a lemon poppy seed muffin so far. Will get to it when I find time.

  30. yummy looking mango cake..one more addition to my ever-growing to-do-list from ur blog πŸ˜†

    Welcome to my blog Harini.

  31. Happy 2nd blog anniversary
    and my best wishes for next years!
    Madhu, you did and do great job!

    This vegan mango cake is just for me.
    Thanks!

  32. Hi Madhu, belated blog anniversary wishes lovely to see this post, I have decided I am going to bake this, for my friends, that looks so gorgeous.., and I love mangoes

  33. Happy 2nd B’day! Wish you many many years ahead. πŸ™‚
    The molds made your cake very very attractive. I really loved it. πŸ™‚
    P.S: You won’t believe this but you came in my dream just today early morning. πŸ˜† Don’t know how come? πŸ™„

  34. Happy Blog anniversary Madhu! Cake looks very cute. I made a cake for the Wilton class with mango puree with the readymade cake mix instead of the water and it turned out great.

  35. The cake looks really nice, I will probably substitute mango with some other fruit, though. You do sound really tired, hope things are fine at your end. Take care, Madhu!

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