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.
Rekha says
This has always been a hit
Madhuram says
Thanks Rekha.
Pragati Jain says
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.
Madhuram says
You're welcome Pragati. It's great to know that whole wheat flour also works in this recipe. Thanks for the feedback.
Prachi says
Hav u used powdered or granulated sugar
Madhuram says
Granulated Sugar.
deepika says
Which butter to be used in recipe..amul butter
Madhuram says
If that's plain, unsalted butter, you can use it.
Tejal sharma says
Can I substitute all purpose flour with suji ??
Madhuram says
Hmm..I'm not sure Tejal. I haven't used suji instead of all-purpose flour in any baking recipe so far.
Tiffany says
I'm not sure I can get avocado oil. Would coconut oil work?
Madhuram says
That should not be a problem Tiffany. Any neutral flavor oil is fine.
H says
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.
Madhuram says
That's great H. Thanks for the feedback.
Harshini says
Where did you get the mango puree and what brand is it?
Madhuram says
I got it from the Indian store here. Don't remember the brand name. Any brand should be fine though.
lucad says
Had to eat the muffins and cake frozen.
Why they came out crumbling?
Madhuram says
Did you make any changes to the recipe? Did you by chance add more baking powder/soda?
Kim says
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
Madhuram says
You will have to just adjust the baking time. I'm thinking 10-12 mins for mini cupcakes.
Sushmita says
Can I use wheat flour instead of all purpose flour??
Madhuram says
Hmm..you may but not sure if it will be suited for this recipe.
Sheetal says
Is the baking time same for single cake too?
Madhuram says
Yes, as long as you are using the same measurements for rest of the recipe.
stuti says
Any substitute for avocado oil? If yes, in what quantity? I am not a vegan, so can I use butter?
Madhuram says
Any oil of your choice or melted butter.
sunitha says
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....
Madhuram says
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.
sweta s says
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.
Madhuram says
Was the baking powder old? The bitterness can be because of that. Skipping baking soda may not work always.
Mousumi Biswas says
Can I use this recipe to bake a mango cake instead of muffins ? Is it necessary to add salt? What's the purpose
Madhuram says
Yes you can make a single cake too. Usually a very little salt is added in all sweet recipes to enhance the flavour.
Buster says
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!
Madhuram says
Wow! That's great! Thanks for the feedback Buster.
Vikas says
Another great recipe Madhuram. Thank you so much, surely gonna try this one as well 🙂
Madhuram says
You're welcome Vikas.
Kim says
Hi,
I would like to know which other oil I could use instead of Avocado oil and how much.
Thanks!
Madhuram says
Yes any oil of your choice is fine Kim.
Kim says
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
Madhuram says
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.
Kim says
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
Madhuram says
Any oil of your choice Kim.
Jocelyn says
Can I use other oil?
Madhuram says
Yes you can.
Jocelyn says
Hi from Mexico, I made this cake yesterday. It's so delicious all my family love it. Thanks for sharing
Madhuram says
You're welcome Jocelyn.