Vegan Mango Cake

This Vegan Mango Cake is soft, light, and naturally fruity, with real mango flavor in every bite. The texture stays moist without eggs or dairy, making it perfect for anyone wanting a simple plant-based dessert. It is easy enough for beginner bakers and works beautifully for celebrations or casual tea time. Preparation and baking together take about one hour.

Ingredients

For the Mango Cake

• 250g plain flour
• 200g caster sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 240ml mango purée, fresh or canned
• 120ml vegetable oil or sunflower oil
• 120ml plant milk, almond or soy works well
• 2 tsp vanilla extract
• 1 tbsp lemon juice or apple cider vinegar

For the Mango Frosting or Topping

• 200g vegan butter, softened
• 350g icing sugar, sifted
• 3 to 4 tbsp thick mango purée
• 1 tsp vanilla extract

For Decoration

• Fresh mango slices or cubes
• Desiccated coconut or chopped pistachios, optional

How to Make Vegan Mango Cake

• Prepare the oven: Preheat the oven to 180°C fan or 200°C conventional. Grease and line two 20cm round cake tins and place a shelf in the middle of the oven for even baking.
• Mix the batter: In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk mango purée, oil, plant milk, vanilla and lemon juice. Pour wet ingredients into dry and mix gently until smooth.
• Bake the cakes: Divide the mixture evenly between the tins and level the tops. Bake for 25 to 30 minutes until risen and a skewer inserted in the centre comes out clean.
• Cool completely: Leave cakes in tins for 10 minutes, then transfer to a wire rack and allow to cool fully before frosting to prevent melting.
• Assemble the cake: Beat vegan butter and icing sugar until fluffy, then mix in mango purée and vanilla. Spread frosting over one layer, place the second layer on top and cover the cake. Decorate with fresh mango before serving.

Tips for the Best Vegan Mango Cake

How do I keep the cake soft and moist?

Use ripe mango purée and avoid overbaking. Check the cake a few minutes before the end of baking time.

Can I use frozen mango?

Yes. Thaw and blend thoroughly, then strain excess liquid so the batter is not too wet.

Why did my cake sink in the middle?

Opening the oven door too early or using too much liquid can cause sinking. Bake until fully set.

How can I intensify mango flavour?

Add a tablespoon of mango concentrate or brush cooled layers lightly with mango syrup before frosting.

Serving Suggestions

• Serve chilled slices with fresh fruit.
• Pair with coconut ice cream or whipped cream.
• Dust lightly with icing sugar for a simple finish.
• Serve with afternoon tea or coffee.

Storage

Room Temperature

Store covered for up to 24 hours in a cool kitchen if unfrosted.

Refrigerator

Keep frosted cake refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.

Freezing

Unfrosted cake layers freeze well for up to 2 months. Wrap tightly and thaw overnight before decorating.

Nutrition

Calories: 320 kcal
Carbohydrates: 45g
Protein: 3g
Fat: 14g
Saturated Fat: 4g
Sodium: 180mg

Nutritional values are estimates and vary depending on ingredients used.

FAQs