Vegan Mango Cake
by Meghan Rodgers
August 11, 2021
Don’t you just love a delicious recipe you never knew you needed? Simple, fun, and completely vegan, this eggless Mango Cake turns out perfectly every time! It’s soft, moist, and not overly sweet making it a delicious accompaniment to afternoon tea or an anytime snack!
This Mango Cake recipe is laced with a light taste of vanilla, cinnamon and the delicate flavor mangoes. And you won’t find any eggs or butter here — this recipe was created especially for vegan or dairy-free diets. (I also omitted the nuts for those with nut allergies, but feel free to add a cup of walnuts for added texture — I usually do!) You’ll likely already have all the ingredients you’ll need in your pantry to bake this golden beauty.
Other tasty additions include chopped mango, raisins, almonds, chocolate chips or shredded coconut. Use this recipe as a base and customize it to your liking!
And while you’re at it, bake two! Just double the recipe and fill and bake two loaf pans at the same time. This bright and cheery cake is an edible yet effortless way to say ‘thanks’ to a neighbor, teacher or friend. Or, just gift one and make someone’s day! Baking for each other cuts down on energy expended by heating multiple ovens, and this recipe is suitable for just about any diet, so you don’t have to worry it will go to waste!
Vegan Mango Cake
1 large mango (or 1 cup of mango puree)
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1/2 cup sugar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp cinnamon
1 cup walnuts, chopped (optional)
- Preheat oven to 350ºF. Grease a loaf pan (or cake pan) and set aside.
- Peel mango and use a blender to puree fruit until smooth. One large mango should make about one cup of mango puree.
- Add flour, baking powder, sugar, salt and cinnamon to large bowl. Mix together.
- Add mango pulp, vanilla and oil to bowl and mix well.
- Transfer batter to greased pan. Bake for about 40-50 minutes or until a toothpick comes out clean from the center.
- Remove from oven and let cool.
Since it has no eggs or dairy, this mango cake can be stored at room temperature for several days. It also holds up well in the refrigerator, as the juicy mango and olive oil keep the loaf moist even in the dry fridge air.
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