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Vegan Mango Cake Recipe

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This vegan mango cake is a moist, fruity delight perfect for any occasion. Made with fresh mango puree, vegan butter, and Greek-style yogurt, it offers a tender crumb and subtle tropical sweetness. Topped with a smooth mango glaze, this cake is entirely plant-based and free from animal products, making it ideal for vegans and anyone looking for a delicious dairy-free dessert.

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

Mango 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-inch loaf tin and place a parchment paper sling inside to help lift the cake out 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 together the all-purpose flour, baking powder, baking soda, and sea salt. Add the dry ingredients to the wet mixture in two stages: whisk in the first half thoroughly, then gently fold in the remaining dry ingredients with a rubber spatula until just combined, taking care not to overmix.
  4. Assemble: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage the cake to crack attractively as it bakes.
  5. Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. Check for doneness at 45 minutes by inserting a toothpick or knife into the center — it should come out clean or with only a few moist crumbs. If not done, continue baking in 5-minute increments. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. Glaze: While the cake cools, prepare the glaze by whisking together powdered sugar, vegan Greek-style yogurt, and mango puree until smooth. Once the cake is completely cooled, set it on a rack with parchment underneath to catch drips, then pour and spread the glaze evenly over the top, letting it run down the sides. Serve immediately or let the glaze set for about an hour before slicing.

Notes

  • Use ripe, fresh mangoes blended into pulp or a good-quality unsweetened mango puree for best flavor.
  • The apple cider vinegar helps react with baking soda for leavening, ensuring a light texture.
  • For a different flavor profile, you can substitute olive oil with another neutral oil like canola or sunflower oil.
  • Make sure the vegan butter is melted and cooled to avoid cooking the eggs substitute or upsetting the batter consistency.
  • This cake keeps well at room temperature for 2 days when covered, or refrigerated for up to 5 days.

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