Name: Vegan Mango Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
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; 120 g powdered sugar; 1 tablespoon vegan Greek-style yogurt; 2 tablespoons unsweetened mango pulp/puree

Jump to Recipe· 3.9 from 38 reviews

If you have a sweet tooth and a love for tropical flavors, this Vegan Mango Cake Recipe is an absolute must-try. Bursting with juicy mango pulp and enlivened by the subtle tang of vegan yogurt and apple cider vinegar, this cake strikes a perfect balance between moist and fluffy, with a beautifully fragrant vanilla and buttery olive oil base. It’s a vibrant celebration of fresh fruit transformed into a comforting, plant-based dessert that you’ll want to make again and again.

Ingredients You’ll Need

A white bowl on a white marbled surface holds a mix of bright orange mango puree and white cream swirled together with some yellow liquid, likely egg yolk, creating a creamy, layered look. To the side, there is a white cup filled with more bright orange mango puree, a half mango showing the yellow-orange flesh, and a black and white striped cloth partly visible under the bowl. The colors are vibrant with a fresh and smooth texture contrast between the puree, cream, and egg yolk. Photo taken with an iphone --ar 4:5 --v 7

These simple, wholesome ingredients come together effortlessly to create a cake that’s moist, flavorful, and colorful. Each element plays a crucial role in the texture and taste, from the creamy vegan yogurt that keeps it tender to the fresh mango pulp that gives it that irresistible tropical sweetness.

300 g unsweetened mango pulp/puree: The star of the show, providing natural sweetness and a beautiful golden color.
175 g granulated sugar: Adds sweetness that perfectly balances the tartness of the mango.
75 g vegan butter (melted and cooled): Enhances moistness and lends a subtle richness to the crumb.
60 ml olive oil: Keeps the cake tender and adds a gentle fruity depth to the flavor.
120 g vegan Greek-style yogurt: Contributes tanginess and helps the cake stay soft and fluffy.
2 teaspoons apple cider vinegar: Reacts with the baking soda to give a nice lift and lightness.
2 teaspoons vanilla extract: Rounds out the flavor with its warm, comforting aroma.
300 g all-purpose flour: Forms the structure of the cake.
2 ½ teaspoons baking powder: A leavening agent to keep the cake airy.
¼ teaspoon baking soda: Works with the vinegar for extra rise.
¼ teaspoon sea salt: Enhances all the sweet flavors.
120 g powdered sugar: For the smooth, sweet glaze finishing touch.
1 tablespoon vegan Greek-style yogurt: Adds creaminess to the glaze.
2 tablespoons unsweetened mango pulp/puree: Infuses the glaze with mango sweetness and color.

How to Make Vegan Mango Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin, then line it with parchment paper. This parchment sling is a clever little trick that makes lifting the cake out effortless once it’s baked to perfection.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the mango pulp, granulated sugar, melted vegan butter, olive oil, yogurt, apple cider vinegar, and vanilla extract until the mixture is smooth and fully combined. This luscious blend is where your cake gets its tropical charm and velvety texture.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Adding all the dry ingredients at once risks overmixing, so fold them into the wet mixture in two parts. Whisk the first half in smoothly, then fold the remaining gently with a rubber spatula, just until combined—this prevents the cake from becoming dense.

Step 4: Assemble the Batter in the Pan

Pour the batter into your prepared loaf pan. For a beautiful cracking effect on top, dip a butter knife in a little olive oil and drag it through the center of the batter. It’s a fun, simple step that enhances the rustic look of your mango cake.

Step 5: Bake the Cake

Bake your cake for 45 to 50 minutes. After 45 minutes, test for doneness by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not ready, keep baking in 5-minute intervals. When done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Glaze Your Vegan Mango Cake

While the cake cools, whisk the glaze ingredients—powdered sugar, vegan yogurt, and mango pulp—until smooth and glossy. Lay a sheet of parchment under your cooling rack to catch drips, then pour the glaze over the cake, allowing it to gently cascade down the sides. Serve immediately for a shiny finish or let it set for about an hour if you prefer a firmer glaze.

How to Serve Vegan Mango Cake Recipe

A loaf cake sits on a white surface with a white marbled texture, covered with smooth, bright yellow glaze that drips down the sides, creating a shiny and soft look. The cake itself is light brown with a soft crumb texture visible where the glaze does not cover. In the background on the left, there is a whole mango with a dark reddish-yellow skin and a mango half with bright orange flesh cut into cubes. On the right side, a small clear glass jar holds thick yellow sauce with a black spoon inside. A wooden spatula lies nearby, and on the bottom right, a small white bowl contains chunks of bright yellow mango. A striped cloth is placed on the surface near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh mango slices or a sprinkle of shredded coconut complements the glaze beautifully and enhances the tropical vibe of the cake. Toasted nuts like cashews or pistachios can also offer a delightfully crunchy contrast.

Side Dishes

Pair the cake with a dollop of coconut whipped cream or a refreshing side of mixed berries for a balanced sweet treat. A chilled cup of green tea or a fruity herbal infusion can also be the perfect companion to this vibrant cake.

Creative Ways to Present

For a special occasion, serve slices on colorful plates garnished with edible flowers or a drizzle of passionfruit syrup. Alternatively, turn it into a layered dessert by slicing the loaf horizontally and adding layers of vegan cream and fresh mango cubes.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover mango cake tightly in plastic wrap or place it in an airtight container. It will keep fresh in the fridge for up to four days, allowing you to enjoy the vibrant flavors over several days.

Freezing

You can freeze the cake either sliced or whole. Wrap it well in cling film and aluminum foil to prevent freezer burn. Frozen cake stays delicious for up to two months. When ready, thaw overnight in the fridge before glazing.

Reheating

Reheat individual slices by warming them gently in a microwave for about 15-20 seconds or in a low oven until just warmed through. This will revive the softness and bring out the fragrance of the mango without drying out the cake.

FAQs

Can I use canned mango pulp for this Vegan Mango Cake Recipe?

Absolutely! Just make sure it’s unsweetened to control the overall sweetness of the cake. Fresh or frozen mango pulp works well too—just puree it until smooth.

Is it possible to substitute the vegan Greek-style yogurt?

Yes, you can use any plant-based yogurt, but Greek-style yogurt tends to be thicker and creamier, which helps with the cake’s moist texture. If using a thinner yogurt, consider reducing the olive oil slightly.

How do I know when the cake is fully baked?

Use the toothpick test by inserting a skewer into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.

Can I make this cake gluten-free?

You can experiment with gluten-free flour blends, but results may vary. Make sure your blend includes xanthan gum for structure, and adjust the baking time accordingly.

What’s the best way to get a moist Vegan Mango Cake Recipe?

The combination of vegan butter, olive oil, and yogurt in this recipe keeps the cake beautifully moist. Avoid overmixing your batter and bake just until done to maintain that perfect texture.

Final Thoughts

This Vegan Mango Cake Recipe is truly a gift for anyone who enjoys sweet, fruity desserts with a tropical twist. Its inviting aroma, moist crumb, and delightful glaze make it a standout on any dessert table. I can’t wait for you to try it and share this sunny slice of vegan joy with your loved ones.