If you are craving something tropical, sweet, and utterly delightful, this Vegan Mango Cake Recipe is exactly what you need to brighten your day. Picture a moist, tender crumb bursting with vibrant mango flavor, perfectly balanced sweetness, and a luscious, tangy glaze that makes every bite feel like a celebration. Whether you’re a seasoned vegan baker or just exploring plant-based treats, this cake is wonderfully simple to make and incredibly satisfying to share with friends and family. Let’s dive into creating this tropical gem!
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in achieving that perfect balance of flavor, texture, and color. You probably have many of these in your pantry already, and they come together beautifully to create a cake that’s moist, flavorful, and irresistibly vibrant.
- Unsweetened mango pulp/puree (300 g): This is the star ingredient that gives the cake its bright color and juicy mango flavor.
- Granulated sugar (175 g): Adds the sweetness that balances the tartness of mango while helping with texture.
- Vegan butter, melted and cooled (75 g): Provides richness and tenderness to the cake crumb.
- Olive oil (60 ml): Keeps the cake moist and adds a subtle fruity depth.
- Vegan Greek-style yogurt (120 g): Adds creaminess and a slight tang, enhancing the overall flavor.
- Apple cider vinegar (2 teaspoons): Reacts with the baking soda to make the cake rise beautifully.
- Vanilla extract (2 teaspoons): A warm background note that complements the mango perfectly.
- All-purpose flour (300 g): Forms the cake’s structure and provides that soft, tender crumb.
- Baking powder (2 ½ teaspoons): Helps the cake rise and become airy.
- Baking soda (¼ teaspoon): Works with the vinegar to ensure lightness.
- Sea salt (¼ teaspoon): Enhances all the flavors, keeping the sweetness balanced.
- Powdered sugar (120 g): For the sweet, smooth mango glaze on top.
- Vegan Greek-style yogurt (1 tablespoon): Adds creaminess to the glaze.
- Unsweetened mango pulp/puree (2 tablespoons): Intensifies the mango flavor in the glaze and adds beautiful color.
How to Make Vegan Mango Cake Recipe
Step 1: Prepare Your Baking Tools
Start by preheating your oven to 160°C (fan-forced) or 180°C (conventional). Greasing an 8-inch loaf tin and adding a parchment paper sling will not only help prevent sticking but make it so easy to lift the cake out once it’s baked. This simple prep step sets you up for baking success.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mango pulp, granulated sugar, melted vegan butter, olive oil, vegan yogurt, apple cider vinegar, and vanilla extract until everything is smooth and fully combined. This mixture is where the magic begins, blending creamy and fruity elements for a rich yet light cake base.
Step 3: Combine the Dry Ingredients
Next, sift the all-purpose flour together with baking powder, baking soda, and sea salt in a separate bowl. Sifting helps avoid lumps and ensures even rising. Add the dry ingredients to the wet batch in two parts: whisk the first half in gently, then use a rubber spatula to fold in the rest just until combined. Over-mixing could make the cake dense, so be gentle!
Step 4: Assemble the Batter in the Pan
Pour the batter into your prepared loaf pan. For a lovely crack down the middle — a classic loaf cake look — dip a butter knife in olive oil and run it through the center of the batter. This little trick helps guide the cake’s rise for a beautiful presentation.
Step 5: Bake Until Perfection
Bake the cake for about 45 to 50 minutes, checking starting at 45 minutes by inserting a toothpick or knife in the center. If it comes out clean or with just a few moist crumbs, your cake is ready. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Create the Delicious Mango Glaze
While the cake cools, whisk together powdered sugar, vegan Greek-style yogurt, and mango puree until smooth. Place a parchment sheet under the wire rack to catch drips, then pour the glaze over the cooled cake, letting it run naturally over the edges. You can serve it immediately or let it set for about an hour for a firmer finish.
How to Serve Vegan Mango Cake Recipe
Garnishes
To elevate this Vegan Mango Cake Recipe even more, consider topping it with fresh mango slices or a sprinkle of toasted coconut flakes. These add texture and an extra layer of tropical delight that complements the glaze perfectly.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed chai tea or a light herbal infusion. For a more decadent experience, serve alongside a scoop of coconut milk ice cream. The creamy coldness contrasts gorgeously with the soft, sweet cake.
Creative Ways to Present
For a special occasion, slice the cake into petite squares and serve on a decorative platter with edible flowers. Or, tip the slices on their side and drizzle extra mango glaze in a pretty swirl pattern. The vibrant colors and textures will impress guests and make any celebration feel extra special.
Make Ahead and Storage
Storing Leftovers
Your Vegan Mango Cake Recipe stays fresh in an airtight container at room temperature for up to three days. Beyond that, refrigerate it to keep it moist and flavorful for up to five days. Always keep it covered to prevent drying out.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and then foil before freezing. It will keep well for up to two months. Thaw overnight in the refrigerator before serving and reapply glaze if desired.
Reheating
To gently refresh the cake, warm slices in the oven at a low temperature (about 150°C/300°F) for 10 minutes or microwave briefly in 15-second bursts. Reheating enhances the mango flavors and restores some freshness to the texture.
FAQs
Can I use fresh mango instead of canned pulp?
Absolutely! If you have ripe, juicy mangoes, blend them to make your own puree. Just make sure it’s unsweetened for the perfect balance in this cake.
Is there a substitute for vegan butter in this recipe?
Yes! You can use coconut oil or another neutral vegetable oil, but keep in mind that melted vegan butter adds a richer flavor and slightly different texture.
Can I make this cake gluten-free?
While this version uses all-purpose flour, you can experiment with a gluten-free blend, but results may vary. Adding xanthan gum can help mimic the texture you want.
How long does the glaze take to set?
The glaze sets nicely after about an hour at room temperature, but if you’re impatient like me, it’s still delicious if served right away!
Can I double the recipe to make a larger cake?
Yes, doubling the ingredients will work well. Just bake in a larger pan or multiple pans, and adjust baking time so the cake cooks evenly.
Final Thoughts
This Vegan Mango Cake Recipe is a delightful treat that brings a sunny burst of tropical sweetness to any occasion. It’s simple, impressive, and utterly scrumptious. I hope you enjoy baking and sharing it as much as I do. Don’t hesitate to make it your own and savor every bite!
Print
Vegan Mango Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Mango Cake is a moist and flavorful dessert made with ripe mango puree, vegan butter, and a hint of vanilla. It’s a perfect dairy-free, egg-free treat ideal for any occasion, featuring a light mango glaze for added sweetness and visual appeal. The cake is baked to a tender crumb with a beautiful crack on top, making it both delicious and visually appealing.
Ingredients
Cake Ingredients
- 300 g unsweetened mango pulp/puree
- 175 g granulated sugar
- 75 g vegan butter (melted and cooled to room temperature)
- 60 ml olive oil
- 120 g vegan Greek-style yogurt
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze Ingredients
- 120 g powdered sugar
- 1 tablespoon vegan Greek-style yogurt
- 2 tablespoons unsweetened mango pulp/puree
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and place a parchment paper sling inside to help lift the cake out easily once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until fully combined and smooth.
- Prepare dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture in two parts. Whisk the first half to incorporate, then gently fold in the second half using a rubber spatula until just combined, being careful not to overmix.
- Assemble: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and drag it through the center of the batter to create a groove; this helps the loaf crack nicely in the center as it bakes.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. Begin checking for doneness at 45 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare glaze: While the cake cools, whisk together the powdered sugar, vegan Greek-style yogurt, and mango puree in a small bowl until smooth.
- Glaze the cake: Once the cake is completely cooled, place a sheet of parchment paper under the wire rack to catch drips. Pour the glaze evenly over the top, allowing it to gently run down the sides. Smooth it out for full coverage. You may serve immediately or let the glaze set for about an hour before slicing.
Notes
- Use ripe mango puree for the best natural sweetness and flavor.
- Vegan Greek-style yogurt adds creaminess and moisture to the cake.
- The olive oil ensures a tender crumb without imparting a strong flavor.
- The apple cider vinegar reacts with the baking soda to help the cake rise.
- The glaze is optional but adds a beautiful finish and extra mango flavor.
- Allow the cake to cool fully before glazing to prevent melting the glaze.
