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.
Conchix says
This a great recipe! We just love it! Thanks a lot for sharing.
Madhuram says
You're welcome.
Riddhi Dani says
I made mango cupcakes with this recipe & it turned out super delicious & soft too. Thank you for sharing a wonderful recipe.
Madhuram says
You're welcome Riddhi.
marg says
Hello \can I use unsweetened apple sauce then mango? regards marg
Madhuram says
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.
Sunny says
Does this recipe has no butter? What is an alternative to avacado oil?
Madhuram says
Yes it's a vegan recipe, so butter is not used. You can use any oil of your choice.
Tao says
Hi there is there anything I can use instead of the shortening . Will vegan butter be fine . Thanks
Madhuram says
Yes that should not be a problem Tao.
aarti says
where do i find the recipe ?
Madhuram says
Click the link on vegan mango cake in my write up.
Tacha says
Where is the recipie for vegan mango cake? Can I please have it
Madhuram says
The link is there in the post itself.
VR says
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
Madhuram says
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.
RadhaBalaji says
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.
Madhuram says
Thanks Radha. The credit goes to Vaishali for the amazing yet simple recipe.
Vinita says
Hi,
Can you suggest any replacement of Canola oil???
Best Regards,
Vinita
Madhuram says
You could use any other neutral flavor oil like sunflower, safflower oil etc. But these days I use only organic refined coconut oil.
PreethiRam says
Hi, really very nice to see eggless baking.
I tried a mango upside cake today and it turned out well.
Please do visit my blog and post your comments and sure you'll enjoy my space. 🙂
Food Blog: http://preethisculinary.blogspot.com
Art Blog: http://yenkaivannam.blogspot.com
Thanks 🙂
hubbaby says
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!
Madhuram says
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.
Leyla says
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.
Madhuram says
Thanks Leyla. I did not frost the cake. The cake already was too sweet without the frosting.
anshu says
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!!!
Madhuram says
Thanks Anshu.
Rose says
First time to your website, just what I have always need. How can I get the vegan mango cake recipe?
Madhuram says
Thanks Rose. http://www.holycowvegan.net/2009/11/mango-cupcakes-with-mango-buttercream.html
Krithika says
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.
Terry says
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.
Vaishali says
It came out very well...v enjoyed a lot ....thanks a lot
Madhuram says
Thanks Vaishali.
Ron says
Evangeline,
I will be visiting San Diego, CA this summer. Are there any
restaurants in the area you can recommend to me?
Jyoti says
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
Madhuram says
Sorry Jyoti, I don't remember it.