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    Home » Eggless Baking » Vegan Mango Cake Recipe (Eggless)

    Last Updated: April 30, 2021 | First Published on: June 25, 2013 by Hari Chandana Ponnaluri

    Vegan Mango Cake Recipe (Eggless)

    1.1K shares
    Jump to Recipe - Print Recipe

    Super moist, simple, flavorful and easy cake made with mango puree. It is SO good with a cup of coffee or tea!

    two slices of mango cake served on a white plate with a plate

    What is vegan mango cake?

    This mango cake is a super simple, moist and easy cake recipe without butter, eggs and milk. It is one of the delicious and flavorful cake recipes that doesn’t require any frosting.

    A side view of the moist mango cake served on white plate with a fork

    Can I use canned mango pulp?

    Absolutely! You can use any kind of mango puree in this recipe. If you are using the canned ones, you will need to reduce the quantity of sugar a bit as the canned puree is slightly sweetened.

    a close-up shot of moist mango cake on a white background

    How long can I store it?

    If you refrigerate it properly in an airtight container, it stays well for about 4-5 days.

    Can I freeze it?

    Yes, slice the cake and wrap each slice in plastic wrap and place them in a freezer bag or container. They can be stored in the freezer for up to 3 months. Whenever you need a slice thaw the frozen slice on the countertop.

    a slice of mango coffee cake with a fork on white background

    Serving suggestions:

    This delicious mango cake is so good when served with a cup of coffee or tea. This can be served as a dessert as well.

    a close-up photo of mango cake slices with a fork served on a white plate

    Step by step preparation:

    Preheat the oven to 180 degrees C.

    Combine the plain flour, salt, baking powder and baking soda and sieve everything together to ensure even mixing. Keep this aside until use.

    whisking mango puree

    In a mixing bowl, whisk the fruit puree, sugar, oil and vanilla extract until combined.

    a photo of mango cake batter making

    Add the sifted flour to the puree mixture and mix until the batter shows no trace of flour.

    a photo of whisking the mango cake batter

    Make sure you don’t over mix or overbeat the batter.

    a women

    Grease a baking tin with oil and pour the batter to it.

    Immediately place the tin in the preheated oven and bake at 180 degrees C for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.

    Allow it to cool down for 10 -15 minutes and invert.

    Let it cool completely on a wire rack.

    Serve & enjoy!

    Few more vegan baking recipes:

    • Vegan cranberry orange muffins
    • Avocado brownies
    • Banana oatmeal chocolate chip cookies
    • Banana sorghum muffins

    Recipe adapted from Holy Cow

    Vegan mango cake recipe video:

    Vegan Mango Cake – Easy Eggless Mango Cake Recipe

    Hari Chandana Ponnaluri
    An easy mango cake recipe without eggs and butter. Soft, moist and simple cake with mango puree
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert, Snack
    Cuisine Indian, International
    Servings 10
    Calories 221 kcal

    Ingredients
      

    • 1 ½ cup Plain Flour / All-purpose Flour
    • 1 ½ cup Fresh Mango Pulp / Puree
    • ⅓ cup Oil
    • ⅔ cup Sugar
    • 1 teaspoon Vanilla Extract
    • 2 teaspoons Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Cardamom Powder
    • ½ teaspoon Salt
    Prevent your screen from going dark

    Instructions
     

    • Preheatthe oven to 180 degree C.
    • Mix the flour, salt, baking powder and baking soda and sieve together to ensure even mixing. Keep this aside.
    • In a mixing bowl, whisk the mango puree, sugar, oil and vanilla extractuntil combined.
    • Add the sifted flour to the mango mixture and mix untilthe batter shows no trace of flour. Don’t overmix or overbeat.
    • Grease abaking tin with oil and pour the batter to it.
    • Bake in  preheated ovenat 180 degree C for 40 minutes or until a toothpick inserted into themiddle of the cake comes out clean.
    • Allow the cake to cool down for 10-15 minutes and then the invert in a wire rack.
    • Let it cool completely and slice.

    Nutrition

    Calories: 221kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 180mgPotassium: 103mgFiber: 1gSugar: 21gVitamin A: 850IUVitamin C: 5mgCalcium: 42mgIron: 5mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    1.1K shares

    Filed Under: Eggless Baking, sweets, Vegan Recipes Tagged With: mango

    Reader Interactions

    Comments

    1. Sowmya Madhavan says

      June 26, 2013 at 1:59 am

      Nice picture,,looks delicious

      Reply
    2. Akila says

      June 26, 2013 at 2:02 am

      Oh My God… This looks great…. Beautifully made… Great….

      Reply
    3. Shama Nagarajan says

      June 26, 2013 at 3:01 am

      delicious and inviting..

      Reply
    4. Wer SAHM says

      June 26, 2013 at 4:16 am

      wow what a compilation and cake looks soft and moist

      Reply
    5. Prathima Rao says

      June 26, 2013 at 4:23 am

      A must try…this is a gorgeous looking cake..Soft & eggless too!!
      Prathima Rao
      Prathi Ruchi

      Reply
    6. Corporate to Kitchen says

      June 26, 2013 at 5:32 am

      The cake looks perfect. The mango in it has defenitely taken the cake to another level.

      Reply
    7. Rafeeda AR says

      June 26, 2013 at 7:33 am

      looks really really soft…

      Reply
    8. prathibha Garre says

      June 26, 2013 at 11:26 am

      cake looks nice n moist..lovely clicks hari..

      Reply
    9. spusht says

      June 26, 2013 at 6:31 pm

      This looks doable, with simplest of ingredients in my pantry. I have got to try!

      Reply
    10. zufik says

      June 27, 2013 at 6:21 am

      Lovely colour…looks delicious! Perfect cake for me:)

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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