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 Time | Cook Time | Makes |
|---|---|---|
| 20 Mins | 26 Mins | 12 Cupcakes |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups mango puree
- 1/3 cup avocado oil
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 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.
- 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.
This recipe was updated and republished from 2009 recipe archives.
Hi, really very nice to see eggless baking.
I tried a mango upside cake today and it turned out well.
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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.
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.
Thanks Leyla. I did not frost the cake. The cake already was too sweet without the frosting.
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!!!
Thanks Anshu.
First time to your website, just what I have always need. How can I get the vegan mango cake recipe?
Thanks Rose. http://www.holycowvegan.net/2009/11/mango-cupcakes-with-mango-buttercream.html
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.
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.
It came out very well…v enjoyed a lot ….thanks a lot
Thanks Vaishali.
Evangeline,
I will be visiting San Diego, CA this summer. Are there any
restaurants in the area you can recommend to me?
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
Sorry Jyoti, I don’t remember it.
We made this cake over the weekend. It was a big hit. We prepared the
mango puree at home, theyre in season now so this was a great way
to use them. The cake was very nice, yellow and fragrant.
Thanks for trying the recipe Adri.
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.
I guess you would have gone wrong with the baking powder measurement. Usually that’s why the baked goods turn out to be bitter.
Thank you very much for the quick response. I really appreciate your help.
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.
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.
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.
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.
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?
please send me only vegitarian racipces and microvawe oven based rasipces.
hey, i think u should write d ingredients seperately so dat it bcomes easy for us to recognise…….. but anyway ur cake is ausumn!!!~~~~~ ❓ ❓ 😉 😯
Thanks Bhavya. Usually I don’t reproduce the original recipe here once again if it is from some other blog.
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.
Cake looks scrumptious. Happy Blogiversary !
Wow looks so divine!!!
Happy Blog day!!