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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

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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 RecipePin

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 RecipePin

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 RecipePin

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 RecipePin

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

Previous Post: « Mushrooms and Fettuccine in Vegan Tomato Basil Sauce
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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 โ€œletโ€™s try this.โ€ Excellent flavor. I didnโ€™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 ๐Ÿ™‚ 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 ๐Ÿ™‚ 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
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Hello!

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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