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

If you are on the lookout for a tropical treat that feels like a sunny day on a plate, then this Vegan Mango Cake will absolutely steal your heart. Bursting with the vibrant flavor of ripe mangoes and a moist, tender crumb, this cake strikes a perfect balance between light sweetness and rich fruitiness. It’s wonderfully plant-based and crafted with simple ingredients that come together in a way that’s both comforting and exciting. Whether you’re baking it for a weekend gathering or simply craving a slice of something special, this Vegan Mango Cake promises to deliver joy with every bite.

Ingredients You’ll Need

This recipe shines because it relies on a handful of well-chosen ingredients that each play a crucial role. From the luscious mango puree that infuses natural sweetness and color, to the vegan butter and yogurt that keep the texture delightfully soft, every component is essential for that perfect slice.

Unsweetened mango pulp/puree (300 g): The star ingredient providing fresh, juicy mango flavor and vibrant yellow color.
Granulated sugar (175 g): Adds the right amount of sweetness to balance the tang of mango and vinegar.
Vegan butter, melted and cooled (75 g): Gives richness and helps create a tender crumb in the cake.
Olive oil (60 ml): Adds moistness and a subtle fruity note that complements mango beautifully.
Vegan Greek-style yogurt (120 g): Boosts moisture and adds a slight tang that enhances the cake’s depth of flavor.
Apple cider vinegar (2 teaspoons): Reacts with the baking soda for a light rise and adds subtle brightness.
Vanilla extract (2 teaspoons): Enhances the sweetness and adds warm aromatic notes.
All-purpose flour (300 g): The foundation of the cake’s structure, sifted for lightness.
Baking powder (2 ½ teaspoons): Helps the cake rise and become airy.
Baking soda (¼ teaspoon): Works with vinegar for lift and crumb texture.
Sea salt (¼ teaspoon): Balances sweetness and deepens the other flavors.
Powdered sugar (120 g): Used to make the sweet, silky glaze that finishes the cake.
Vegan Greek-style yogurt (1 tablespoon, for glaze): Adds creaminess and slight tang to the icing.
Unsweetened mango pulp/puree (2 tablespoons, for glaze): Infuses the glaze with mango goodness and color.

How to Make Vegan Mango Cake

Step 1: Prepare Your Oven and Pan

Start by heating 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 slings. This little trick makes it so much easier to lift the cake out without any damage.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract. Whisk until everything is silky smooth and fully combined. This vibrant mixture will bring juicy sweetness and moisture to your cake.

Step 3: Combine the Dry Ingredients

On its own, sift together the flour, baking powder, baking soda, and sea salt. Then, add the dry ingredients in two stages to the wet mixture. Start by whisking in half to maintain a smooth batter. When adding the second half, switch to a spatula and gently fold to avoid overmixing. This technique keeps the crumb tender and light.

Step 4: Assemble the Batter

Pour the batter into your prepared loaf pan. For a charming cracked top, dip a butter knife in olive oil and run it down the center of the batter. This simple step encourages the cake to crack beautifully as it bakes, giving it an irresistible homemade look.

Step 5: Bake to Perfection

Place the loaf in the oven and bake for 45 to 50 minutes. At 45 minutes, test doneness by inserting a toothpick or knife – it should come out clean or with moist crumbs. If it’s not quite done, give it another 5 minutes and check again. Once baked, let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Glaze Your Vegan Mango Cake

While the cake cools, whisk together the powdered sugar, a tablespoon of vegan Greek-style yogurt, and two tablespoons of mango puree until smooth. Place parchment paper under your cooling rack to catch drips. Pour the glaze evenly over the top and gently smooth it out. You can serve immediately or let this glossy finish set for about an hour before slicing.

How to Serve Vegan Mango Cake

Garnishes

The beauty of this Vegan Mango Cake is that it’s stunning on its own, but adding a few fresh touches can elevate it. Sprinkle toasted coconut flakes, a few slices of fresh mango, or a light dusting of ground cardamom on top to complement the tropical flavors with subtle texture and spice.

Side Dishes

Pair your cake with a scoop of vegan coconut ice cream or a dollop of whipped coconut cream for added richness. A fresh berry salad also makes a bright, refreshing contrast, creating a balanced dessert experience that celebrates every bite of the cake.

Creative Ways to Present

For a crowd, consider slicing the Vegan Mango Cake into bite-sized squares and arranging them on a platter with edible flowers or mint leaves for a festive touch. You could also layer slices into a parfait with vegan yogurt and granola for a fun, deconstructed twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Mango Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps retain moisture and prevents the vibrant mango flavor from fading while preserving the soft texture.

Freezing

If you want to save slices for later, this cake freezes beautifully. Wrap pieces individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 2 months, ready for whenever you need a bright, tropical treat.

Reheating

To enjoy your Vegan Mango Cake after freezing, thaw at room temperature and warm gently in the oven at a low temperature for about 10 minutes. This refreshes the cake’s softness and brings back that freshly-baked feeling, making every slice taste like it just came out of the oven.

FAQs

Can I use fresh mango instead of puree?

Absolutely! If you have ripe fresh mangoes, puree them in a blender until smooth. Just make sure to adjust the moisture levels slightly if your mangoes are very juicy, but fresh mango puree will elevate the taste beautifully.

What substitutes exist for vegan Greek-style yogurt?

If you don’t have vegan Greek-style yogurt, you can use any thick vegan yogurt, such as coconut or almond yogurt. The goal is to maintain moisture and acidity, so a slightly tangy, creamy alternative works best.

Is olive oil the only oil I can use?

Not at all! You can swap olive oil for any neutral-flavored oil like canola or sunflower oil. However, olive oil offers a lovely subtle fruitiness that complements the mango flavor very well, so it’s worth using if you have it on hand.

Can I make this cake gluten-free?

Yes, gluten-free all-purpose flour blends can be used as a 1:1 replacement, but picking a blend with xanthan gum is ideal to help with texture. Just be aware the crumb might be a touch denser but still delicious!

How long does this Vegan Mango Cake keep fresh?

When stored properly in an airtight container at room temperature, this cake stays fresh and moist for around 3 to 4 days. Beyond that, refrigeration or freezing helps maintain quality.

Final Thoughts

Making this Vegan Mango Cake is like inviting a sunny tropical breeze into your kitchen. It’s simple, satisfying, and full of personality—a perfect treat for anytime you need a little extra joy in your day. Give it a try and watch how quickly it becomes a favorite in your vegan baking repertoire!

Vegan Mango Cake Recipe

★★★★★

5.2 from 19 reviews

Author: Isabella
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

A moist and flavorful Vegan Mango Cake featuring fresh mango puree, vegan butter, and a smooth vegan Greek-style yogurt glaze. This vibrant and naturally sweetened cake is perfect for dessert or afternoon tea, offering a delightful tropical twist while being completely plant-based and free from animal products.

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 you 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 the mixture is smooth and well combined.
Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a separate bowl. Add these dry ingredients to the wet mixture in two parts. Whisk in the first half, then use a rubber spatula to gently fold in the remaining half until just combined to avoid overmixing.
Assemble Batter: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it lengthwise through the center of the batter to encourage a crack in the center during baking.
Bake: Place the loaf in the oven and bake for 45 to 50 minutes. Start checking 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: While the cake cools, whisk the powdered sugar, vegan Greek-style yogurt, and mango puree in a bowl until smooth and pourable.
Glaze Cake: Once the cake is fully cooled, place parchment paper under the cooling rack to catch drips. Pour the glaze evenly over the top, allowing it to gently run down the sides, and smooth it out with a spatula for full coverage. Serve immediately or allow the glaze to set about an hour before slicing.

Notes

Use ripe, unsweetened mango pulp or puree for the best natural sweetness and flavor.
Melt the vegan butter gently and let it cool to room temperature before mixing to avoid curdling the batter.
The apple cider vinegar helps react with baking soda to give the cake a light, airy texture.
You can substitute olive oil with another neutral oil if preferred, but olive oil adds subtle richness.
If vegan Greek-style yogurt is unavailable, use any thick, plant-based yogurt for similar results.
Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan