Vegan Mango Cake

Mango cake is a wonderful use of mangoes and a delightful way to showcase the natural sweetness and tropical flavors of this beloved fruit. Vegan mango cake captures the luscious flavors of mango while being free of any animal-derived ingredients; notably eggs and dairy.

I never set out to make a vegan cake per say, but rather a cake that perfectly showcases the lusciousness of ripe mangoes. Coconut milk generally makes for a great supporting act to mangoes, and they proved to work especially well together in this recipe. The high fat content keeps the cake moist and tender while the natural flavors adds depth and another tropical element to the overall flavor profile.

Vegan mango cake can be garnished with various glazes, frostings, and fruit slices, but this version calls for a coconut vanilla glaze. Coconut milk and pure vanilla extract are combined with confectioner’s sugar to create a a simple but elegant glaze to complete the cake. The glaze adds yet another unique element and depth of character to this delightful cake.

The final result is a decadent and moist mango cake that showcases the tropical flavors of mango while being entirely plant-based and vegan-friendly. Enjoy it as a dessert or with coffee over breakfast. It’s not too sweet that you can’t enjoy it anytime of the day.

Vegan Mango Cake

5 from 2 votes

Course: DessertsCuisine: Asian, Latin AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Vegan mango cake is a wonderful use of mangoes and a delightful way to showcase the natural sweetness and tropical flavors of this beloved fruit.

Ingredients

• Mango Cake

• 2 cups 2 all-purpose flour

• 1 1/2 teaspoons 1 1/2 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1/4 teaspoon 1/4 salt

• 1/2 cup 1/2 coconut milk

• 1 cup 1 granulated sugar

• 1 cup 1 mango, freshly pureed (2-3 mangoes)

• 1 teaspoon 1 pure vanilla extract

• 1/2 cup 1/2 vegetable oil

• 1 teaspoon 1 lemon juice, freshly squeezed

• Coconut Vanilla Glaze

• 1 cup 1 confectioner’s sugar

• 1 tablespoon 1 coconut milk

• 1/4 teaspoon 1/4 pure vanilla extract

Equipment

• Loaf panRecommendation
• Mixing bowlsRecommendation
• WhiskRecommendation

Directions

• Preheat your oven to 350°F. Grease and flour a loaf pan.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Peel and roughly chop 2 large or 3 medium sized mangoes. Add to a blender or food processor, and mix well until the fruit is thoroughly pureed.
• In a separate large bowl, mix together the coconut milk, granulated sugar, mango puree, vanilla extract, vegetable oil, and lemon juice. Mix until well combined, but don’t over do it. Stir just until the sugar is dissolved.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to over-mix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Transfer to the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake cools, prepare the mango frosting. In a small bowl, combine the confectioner’s sugar, coconut milk, and vanilla extract. Mix until a thick paste-like substance forms.
• Once the cake has cooled, drizzle with the coconut vanilla glaze.
  
  

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