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You are here: Home / Cake Recipes / Vegan Mango Bundt Cake Recipe – Eggless Mango Cake Recipe

Vegan Mango Bundt Cake Recipe – Eggless Mango Cake Recipe

November 24, 2015 42 Comments

How to make Vegan Mango Cake

I brought back 4kg of mangoes when I came back after my two-week vacation back home. 4-5 days after I got back, they all they started ripening at the same time and pretty rapidly at that. I started panicking and quickly looked up mango dessert recipes. After indulging in a good amount of mango lassi and mango milkshake, I was still left with more mangoes than we could just eat up (what a lovely lovely problem to have!) so I started looking for mango dessert recipes. Although I was tempted to make the no-bake mango cheesecake, the fact that we would both end up finishing it in 2 days deterred me. Another great idea to use up ripe mangoes this mango season would be this 3-ingredient mango ice-cream, or even this delicious mango lassi recipe.

Vegan Mango Bundt Cake Recipe

Since I was out of eggs, I started searching for eggless mango cakes. Quite a few popped up and most had some other ingredient that I didn’t have either – like sour cream or buttermilk. Then I saw this vegan mango cake recipe in Holy Cow Vegan and decided this is it! A cake flavoured with mango and cardamom, what’s not to love, eh?

Vegan Mango Bundt Cake Recipe

I’ve always wanted to take an artistic shot like this. Since I don’t use a tripod, it was tricky. Shaking the sieve with my left hand and holding camera and clicking with the right (all the while fearing that the camera would fall and the lens would break *shudder*)

Vegan Mango Bundt Cake Recipe

Vegan Mango Bundt Cake Recipe
Serves 10
Adapted from: Holy Cow Vegan

Ingredients:
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cardamom powder

1 1/2 cups ripe mango puree
1/3 cup neutral oil (vegetable, canola, etc)
2/3 cup granulated sugar
1 tsp vanilla

Instructions:

1. Preheat oven to 350F / 180C.

2. In a bowl, mix the flour, baking powder, salt and cardamom powder well together.

3. In another bowl, whisk the mango puree, oil, sugar and vanilla until well combined. Add this to the flour mixture and fold until there are no traces of flour left. Don’t overmix, just use your hand whisk or a silicon spatula to do this.

4. Transfer to a a greased bundt pan and bake in the pre-heated oven until the cake is cooked through and a skewer passed through it comes out with a few crumbs in the end. It took my cake about 40 mins to reach this stage.

Transfer to a cooling rack, dust with some icing sugar and serve warm or at room temperature with some mango puree drizzled over it if you’d like.

Vegan Mango Bundt Cake Recipe

Notes:
– Although this cake came out just fine, I realised that I am not a fan of eggless cakes using oil as a substitute. I think the mental image that this piece of cake has oil in it turns me off. Although for this mango cake, the flavour of oil was at a minimum, I would just add 1/2 a cup of melted butter next time when I try it. Of course, then it will no longer be vegan.

– If you don’t have fresh ripe mangoes in stock, just use canned mango puree. Works just as fine too.

Also, HUGE thanks to Sakshi for the super cute cake stand she gifted me while we met and roamed around the Bay Area and SFO. You the best!

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By nags Filed Under: Cake Recipes, Eggless Cakes, Uncategorized

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Comments

  1. Lin Chaple

    June 21, 2019 at 11:21 am

    This is an AMAZING recipe! Delicious and easy. I had a plate of overripe mangoes headed for the compost, when I thought β€œlet’s try this.” Excellent flavor. I didn’t have a bundt pan, but my small glass rectangle worked fine.

    Reply
    • nags

      July 4, 2019 at 9:27 am

      Thank you!

      Reply
  2. Elisabeth

    January 26, 2013 at 6:57 pm

    I don't have fresh mangoes on hand…could I possibly use frozen mango pieces made into my own puree? Obviously thawed…

    Reply
    • Nagalakshmi V

      January 27, 2013 at 2:00 am

      yes that should work

      Reply
  3. kingdomchick

    January 7, 2013 at 2:47 am

    This was a very involved cake, especially since I pureed my own mangos. The cake looked beautiful. The testure was very different. For the oil, I substituted some it for applesauce. I also used wheat flour. Maybe those things accounted for the weird consistency and the longer cooking time. I cooked it on 325 becaue I used honey. It took an hour and a half for the cake to be done. I actually think the inside could've cooked longer, but the outside was becoming too dark. My family really enjoyed it, so that's all that matters, right. I am posting my modifications to my blog http://theKingdomChick.com and referring people here to your recipe. Thanks for sharing.

    Reply
  4. Teena Manish Agarwal

    November 15, 2012 at 3:28 am

    Hi Nags,

    Thanks for yet another creative activity I had yesterday!! It was my Father's b'day, annnd there were lots of mangoes πŸ™‚ But baking didn't go as well as the "one banana banana bread!". The color came out good, however, d cake did not get baked properly from inside. (I had kept it on 180C for more than 40 mins, still it was pasty and moist inside, but brown & crusty from outside). What could have possibly gone wrong, any tips?

    God bless you!

    Reply
    • Nagalakshmi V

      November 15, 2012 at 5:18 am

      sounds like a temperature variation in your oven. try baking for longer and if the top browns too much, cover loosely with aluminium foil.

      Reply
  5. Aarti

    June 13, 2012 at 3:18 am

    hi tried out this recipe of urs , the texxture and the colour turned out perfect!! but there was a bit bitter after taste…never tasted mango cake before and am new to baking!! dont know what went wrong.. btw , i chanced upon ur blog when i was searching for cheppankizhangu roast!! tried that out and came out really well!! my parents loved it!! did try your butter cake too πŸ™‚ came out well…love ur blog..keep it going!! love the clicks also!! would love to indulge in some photography too ….

    Reply
    • Nagalakshmi V

      June 13, 2012 at 2:02 pm

      i think it could be the oil. honestly, i wasn't a huge fan of how this cake turned out, maybe butter is a better idea for these flavours. hope the mango cake didn't go to waste!

      Reply
  6. Anonymous

    February 4, 2012 at 10:29 am

    Thank u dear for ur kind reply..

    Reply
  7. Anonymous

    February 3, 2012 at 7:27 pm

    hello Nagalakshmi,
    u adapted the recipe from holy cow vegan,and according the recipe the is addtion of half tsp of baking soda also,which is not there in ur recipe.so its is ok if we don't add baking soda?or its addtion will make any differences…?also..can i add melted butter in place of oil?….pls do answer
    bye….

    Reply
    • Nagalakshmi V

      February 4, 2012 at 1:59 am

      hey there, as far as i remember, i didn't add baking soda so just baking powder should be fine. you can add some soda if you have it in hand though. (not sure why i omitted it here). and yes, adding melted butter may turn out better. I wasn't a huge fan of the oil flavour in this cake.

      Reply
  8. Nagalakshmi V

    December 22, 2011 at 5:05 am

    yes, vanilla extract

    Reply
  9. Aarthy

    December 21, 2011 at 2:10 am

    Looks great ! I also got heaps of ripe mangoes. Going to try this. Can u pls tell me whats Vanilla? is it an essence or extract? Thanks

    Reply
  10. Anonymous

    December 21, 2011 at 1:50 am

    looks great! What's vanilla? is it a extract or essense?

    Reply
  11. Anonymous

    August 1, 2011 at 10:03 am

    LOVE EVERYTHING ABOUT THIS POST!
    -Hb.

    Reply
  12. reuvensc

    July 31, 2011 at 1:59 pm

    it looks very delicious

    thank you

    Reply
  13. Anonymous

    July 31, 2011 at 1:08 am

    Hi Nags,
    I tried the same recipe from Holy Cow Vegan sometime back. I was a bit apprehensive about trying an eggless cake recipe, but the pics of the mango cake tempted me and I finally gave it a try. The cake did rise while baking but after I took it out, the center of the cake totally sank!! After cutting the cake I found that it was still a bit wet in the center, though I did a tooth pick test before taking the cake out. No idea what went wrong πŸ™
    Shubha

    Reply
  14. Nags

    July 31, 2011 at 4:05 am

    sounds like it was underbaked

    Reply
  15. Jayasri Ravi

    July 30, 2011 at 3:47 pm

    I made this cake too.., long back, Of course they don't look as beautiful as yours :), lovely clicks yaar.., each one of them, the best is with the sieve!

    Reply
  16. Apu

    July 29, 2011 at 11:56 pm

    Cake looks wonderful – though I am no fan of vegan cakes myself, I do blend oil and butter for some cakes – try it!!

    Reply
  17. Amin

    July 29, 2011 at 6:58 pm

    Hello! Wonderful post!

    Reply
  18. Anonymous

    July 29, 2011 at 5:03 pm

    Hi Nags, I don't have bundt cake pan at home. So, can you please tell me if I use regular cake pan for the same recipe. If not, can I make them as muffins?. Just curious!

    Reply
  19. notyet100

    July 29, 2011 at 3:35 pm

    Awesome looking cake πŸ™‚

    Reply
  20. Gayathri Ramdas Sreekanth

    July 29, 2011 at 2:19 pm

    But I loved your carrot cake recipe,which used only oil. Was perfectly moist and yum. This looks lovely but I'd rate your mango cheesecake as the best !

    Reply
  21. Premalatha Aravindhan

    July 29, 2011 at 1:40 pm

    Delicious cake,loved the last click…bwn the cake stand luks beautiful:)

    Reply
  22. Nithya

    July 29, 2011 at 12:40 pm

    I love this cake. I tried it last season πŸ™‚ The bundt mould has made the cake look so beautiful. Love the first click and your artistic click would have been double awesome if it had a black background to contrast the white sugar powder falling from the sieve πŸ˜‰

    Reply
  23. Rinku Naveen

    July 29, 2011 at 9:42 am

    Lovely and perfect bundt cake!

    Reply
  24. Priti

    July 29, 2011 at 7:47 am

    U bring back 4kgs of mango and don't think abt us …how bad πŸ™ …cake looks so gud n so the pics

    Reply
  25. Anonymous

    July 29, 2011 at 7:30 am

    Ain't that yellow color so pleasing! Gorgeous clicks, Naga. I had seen the Holy Cow recipe and bookmarked but never tried. We just ended up eating all our mangoes this season, and Amma made sweet mango pickle with some variety that weren't ripening but was yellow inside. If I do get hold of mangoes (cos I can't see any more of them in the supermarkets now!) I will be trying this cake. I think I would definitely try this with butter, not into vegan yet! Also, I too avoid cake recipes in which oil is a substitute, somehow never liked the texture. This one looks good, and since I have never baked in my Bundt pan yet, I shall definitely try:-) Shreya

    Reply
  26. Sujata Khanna

    July 29, 2011 at 6:52 am

    I am so glad I came across your site, you make cooking seem so simple and enjoyable.I wonder if you will try the mango cheesecake as well, would love to try it while mangoes are still in season.

    Reply
  27. Sreelu

    July 29, 2011 at 6:18 am

    mango bundt cake looks delicious !! never baked/ate a mango cake ever, your recipe makes me drool

    Reply
  28. Arch

    July 29, 2011 at 6:09 am

    Yum…sounds perfect…If you do have leftover mangoes, you can make 'aamras', just make mango puree,and drop in one or two mango stones in it..store it in the freezer…lasts for 3-4 months…

    Reply
  29. Paaka Shaale

    July 29, 2011 at 6:07 am

    The cake looks so rich and delicious. It's hard to believe it's vegan

    Reply
  30. Smitha

    July 29, 2011 at 5:36 am

    Hey Nags, Thanks for the Note. I cannot bring myself to like oil cakes & always thought it was an issue with me or the oil I used. In fact I was mustering up the courage to try it once again coz many tell me that there is no pronounced difference. Glad to learn that there are others who think like me.

    Reply
  31. Radhika

    July 29, 2011 at 4:28 am

    You r so rite Nags. there is marked difference in adding oil and butter. Love the color of the cake. So yellow and I like the texture too.

    Reply
  32. Nimi SunilKumar

    July 29, 2011 at 4:26 am

    luv ur clicks Naga..super yummy!

    Reply
  33. Vimitha Anand

    July 29, 2011 at 4:16 am

    Loved the color of the cake… Goodness of mango + softness of cake… Yum.

    Reply
  34. Nags

    July 29, 2011 at 7:49 am

    Priti, I thought of you every bite of mango I had πŸ˜€

    Reply
  35. Nags

    July 29, 2011 at 6:55 am

    i have posted a no-bake mango cheesecake recipe in case you want to try it!

    Reply
  36. Nags

    July 29, 2011 at 6:11 am

    that's a great idea Arch! but knowing me i will end up using that to make this same mango cake anyway πŸ˜€

    Reply
  37. Sharmilee! :)

    July 29, 2011 at 4:58 am

    Yum mango cake!! I feel curd better than oil in cakes in my experience…

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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