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.
I’m not sure I can get avocado oil. Would coconut oil work?
That should not be a problem Tiffany. Any neutral flavor oil is fine.
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.
That’s great H. Thanks for the feedback.
Where did you get the mango puree and what brand is it?
I got it from the Indian store here. Don’t remember the brand name. Any brand should be fine though.
Had to eat the muffins and cake frozen.
Why they came out crumbling?
Did you make any changes to the recipe? Did you by chance add more baking powder/soda?
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
You will have to just adjust the baking time. I’m thinking 10-12 mins for mini cupcakes.
Can I use wheat flour instead of all purpose flour??
Hmm..you may but not sure if it will be suited for this recipe.
Is the baking time same for single cake too?
Yes, as long as you are using the same measurements for rest of the recipe.
Any substitute for avocado oil? If yes, in what quantity? I am not a vegan, so can I use butter?
Any oil of your choice or melted butter.
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.
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.
Was the baking powder old? The bitterness can be because of that. Skipping baking soda may not work always.
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.
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!
Wow! That’s great! Thanks for the feedback Buster.
Another great recipe Madhuram. Thank you so much, surely gonna try this one as well 🙂
You’re welcome Vikas.
Hi,
I would like to know which other oil I could use instead of Avocado oil and how much.
Thanks!
Yes any oil of your choice is fine Kim.
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.
Hi.,
Thanks for the reply. Can you suggest what would be the right replacement of avocado oil? I want to give another try.
Thanks
Kim
Any oil of your choice Kim.
Can I use other oil?
Yes you can.
Hi from Mexico, I made this cake yesterday. It’s so delicious all my family love it. Thanks for sharing
You’re welcome Jocelyn.
This a great recipe! We just love it! Thanks a lot for sharing.
You’re welcome.
I made mango cupcakes with this recipe & it turned out super delicious & soft too. Thank you for sharing a wonderful recipe.
You’re welcome Riddhi.
Hello \can I use unsweetened apple sauce then mango? regards marg
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.
Does this recipe has no butter? What is an alternative to avacado oil?
Yes it’s a vegan recipe, so butter is not used. You can use any oil of your choice.
Hi there is there anything I can use instead of the shortening . Will vegan butter be fine . Thanks
Yes that should not be a problem Tao.
where do i find the recipe ?
Click the link on vegan mango cake in my write up.
Where is the recipie for vegan mango cake? Can I please have it
The link is there in the post itself.
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
You will have to double the recipe for a bundt cake or a double layer cake. Keep the same measurement for a 9-inch pan.
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.
Thanks Radha. The credit goes to Vaishali for the amazing yet simple recipe.
Hi,
Can you suggest any replacement of Canola oil???
Best Regards,
Vinita
You could use any other neutral flavor oil like sunflower, safflower oil etc. But these days I use only organic refined coconut oil.