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.
If you tried this Vegan Mango Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Mango Cake
Ingredients
Dry Ingredients:
- 1 and ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 and ½ cups mango puree
- ⅓ cup avocado oil
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
My Notes
Nutrition
This recipe was updated and republished from 2009 recipe archives.
Adri says
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.
Madhuram says
Thanks for trying the recipe Adri.
Mohua says
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.
Madhuram says
I guess you would have gone wrong with the baking powder measurement. Usually that's why the baked goods turn out to be bitter.
santhi says
Thank you very much for the quick response. I really appreciate your help.
santhi says
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.
Vijaya says
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.
Evangeline Mathai says
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.
devi108 says
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.
Sarada says
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?
rulashmi says
please send me only vegitarian racipces and microvawe oven based rasipces.
Bhavya says
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.
Sapna says
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.
Usha says
Cake looks scrumptious. Happy Blogiversary !
aruna says
Wow looks so divine!!!
Daniel@ The Food Addicts says
Happy Blog day!!
Kiran says
It looks divine! 😉
Cynthia says
Happy Blogiversary!
Bev says
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.
Pedhakka says
These look perfectly soft and delicious! Got to try them.
Madhavi says
mango cake looks very nice