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.
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?
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
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
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.
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!
Elisabeth says
January 26, 2013 at 6:57 pmI don't have fresh mangoes on hand…could I possibly use frozen mango pieces made into my own puree? Obviously thawed…
Nagalakshmi V says
January 27, 2013 at 2:00 amyes that should work
kingdomchick says
January 7, 2013 at 2:47 amThis 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.
Teena Manish Agarwal says
November 15, 2012 at 3:28 amHi Nags,
Thanks for yet another creative activity I had yesterday!! It was my Father's b'day, annnd there were lots of mangoes 🙂 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!
Nagalakshmi V says
November 15, 2012 at 5:18 amsounds like a temperature variation in your oven. try baking for longer and if the top browns too much, cover loosely with aluminium foil.
Aarti says
June 13, 2012 at 3:18 amhi 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 🙂 came out well…love ur blog..keep it going!! love the clicks also!! would love to indulge in some photography too ….
Nagalakshmi V says
June 13, 2012 at 2:02 pmi 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!
Anonymous says
February 4, 2012 at 10:29 amThank u dear for ur kind reply..
Anonymous says
February 3, 2012 at 7:27 pmhello 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….
Nagalakshmi V says
February 4, 2012 at 1:59 amhey 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.
Nagalakshmi V says
December 22, 2011 at 5:05 amyes, vanilla extract
Aarthy says
December 21, 2011 at 2:10 amLooks 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
Anonymous says
December 21, 2011 at 1:50 amlooks great! What's vanilla? is it a extract or essense?
Anonymous says
August 1, 2011 at 10:03 amLOVE EVERYTHING ABOUT THIS POST!
-Hb.
reuvensc says
July 31, 2011 at 1:59 pmit looks very delicious
thank you
Nags says
July 31, 2011 at 4:05 amsounds like it was underbaked
Anonymous says
July 31, 2011 at 1:08 amHi 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 🙁
Shubha
Jayasri Ravi says
July 30, 2011 at 3:47 pmI 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!
Apu says
July 29, 2011 at 11:56 pmCake looks wonderful – though I am no fan of vegan cakes myself, I do blend oil and butter for some cakes – try it!!
Amin says
July 29, 2011 at 6:58 pmHello! Wonderful post!
Anonymous says
July 29, 2011 at 5:03 pmHi 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!
notyet100 says
July 29, 2011 at 3:35 pmAwesome looking cake 🙂
Gayathri Ramdas Sreekanth says
July 29, 2011 at 2:19 pmBut 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 !
Premalatha Aravindhan says
July 29, 2011 at 1:40 pmDelicious cake,loved the last click…bwn the cake stand luks beautiful:)
Nithya says
July 29, 2011 at 12:40 pmI love this cake. I tried it last season 🙂 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 😉
Rinku Naveen says
July 29, 2011 at 9:42 amLovely and perfect bundt cake!
Nags says
July 29, 2011 at 7:49 amPriti, I thought of you every bite of mango I had 😀
Priti says
July 29, 2011 at 7:47 amU bring back 4kgs of mango and don't think abt us …how bad 🙁 …cake looks so gud n so the pics
Anonymous says
July 29, 2011 at 7:30 amAin'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
Nags says
July 29, 2011 at 6:55 ami have posted a no-bake mango cheesecake recipe in case you want to try it!
Sujata Khanna says
July 29, 2011 at 6:52 amI 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.
Sreelu says
July 29, 2011 at 6:18 ammango bundt cake looks delicious !! never baked/ate a mango cake ever, your recipe makes me drool
Nags says
July 29, 2011 at 6:11 amthat's a great idea Arch! but knowing me i will end up using that to make this same mango cake anyway 😀
Arch says
July 29, 2011 at 6:09 amYum…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…
Paaka Shaale says
July 29, 2011 at 6:07 amThe cake looks so rich and delicious. It's hard to believe it's vegan
Smitha says
July 29, 2011 at 5:36 amHey 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.
Sharmilee! :) says
July 29, 2011 at 4:58 amYum mango cake!! I feel curd better than oil in cakes in my experience…
Radhika says
July 29, 2011 at 4:28 amYou 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.
Nimi SunilKumar says
July 29, 2011 at 4:26 amluv ur clicks Naga..super yummy!
Vimitha Anand says
July 29, 2011 at 4:16 amLoved the color of the cake… Goodness of mango + softness of cake… Yum.