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Vegan Mango Cake Recipe

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3.9 from 9 reviews

This Vegan Mango Cake is a moist, flavorful dessert featuring a luscious mango puree-infused batter, lightly sweetened and enriched with vegan butter and yogurt. Baked to perfection with a tender crumb and topped with a smooth mango glaze, this cake is a delightful dairy-free, egg-free treat perfect for mango lovers and vegan dessert enthusiasts alike.

Ingredients

Cake Batter

  • 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

  • 120 g powdered sugar
  • 1 tablespoon vegan Greek-style yogurt
  • 2 tablespoons unsweetened mango pulp/puree

Instructions

  1. Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8″ loaf tin and line it with a parchment paper sling to make it easier to remove the cake after baking.
  2. 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 fully combined and smooth.
  3. Dry ingredients: In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture in two additions: whisk in the first half thoroughly, then use a rubber spatula to gently fold in the remaining flour until just combined to avoid overmixing.
  4. Assemble: Pour the batter into the prepared loaf pan. Optional: dip a butter knife in olive oil and run it down the center of the batter to create a slit that encourages the loaf to crack beautifully during baking.
  5. Bake: Bake the cake for 45 to 50 minutes. Check doneness by inserting a toothpick or knife into the center at the 45-minute mark; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments. Once baked, cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Glaze: While the cake cools, whisk together the powdered sugar, vegan Greek-style yogurt, and mango puree in a bowl until smooth. Place parchment paper under the cooling rack to catch drips, then pour the glaze evenly over the top of the cooled cake, smoothing for full coverage. Serve immediately or allow the glaze to set for about an hour before slicing.

Notes

  • Use unsweetened mango puree to control the sweetness level.
  • The olive oil and vegan butter add moisture and richness while keeping the cake vegan.
  • Vegan Greek-style yogurt adds creaminess and helps with texture; coconut or soy-based yogurts are good options.
  • Apple cider vinegar reacts with baking soda to provide leavening and tenderness.
  • Let the glaze set for best presentation and taste but it can also be enjoyed immediately.
  • The slash in the batter is optional but creates a nice aesthetic crack in the loaf.

Find it online: https://lauracooks.com/vegan-mango-cake-recipe/