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This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Gluten-free option included.
This vegan mango cake is the perfect easy summer cake! It is made with mango puree in the batter but we also add a thick mango swirl and topping so it contains wonderful mango flavor in every bite. YUM!
I love that this vegan bundt cake is straightforward to make with simple ingredients. It has a soft, moist texture and beautiful golden color, and let’s not forget the fragrant mango flavor.
I decided to serve this with a drizzle of mango puree. As mango is quite a delicate flavor I chose to not overpower it with any intense glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of heavy frosting anyway and is perfectly delicious on its own or serve with fresh mango and whipped coconut cream! You can also mix the remaining purée into the coconut cream while whipping for a mango coconut cream frosting.
CAN I MAKE THIS CAKE GLUTEN-FREE?
Yes! To make this a gluten-free mango cake, use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and add 1.5 cups of this mixture to the batter to begin with. Add more as needed.
Also use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda into it. Mix the batter lightly to incorporate, then add to a pan and bake
Why you will love this vegan Mango cake!
- Because Mango 🙂
- Fruit pureed always make delicious soft and moist cakes
- The added Mango swirl adds intense flavor
- The cake can be made in a Bundt pan, cake pan, loaf pan or into cupcakes!
- This is a Nutfree Soyfree recipe. Gluten-free option in notes
More vegan cake recipes:
- German Chocolate Loaf Cake
- Vegan Date Nut Cake
- Vegan Self Saucing Black Forest Chocolate Pudding Cake
- Vegan White Cake (Eggless vanilla cake)
- Glutenfree Chocolate layer cake
- glutenfree nut butter chocolate marble cake
Vegan Mango Bundt Cake
Ingredients
Wet ingredients for the cake:
- 1 cup non-dairy milk, , such as almond, oat, soy or light coconut milk
- 1/4 cup mango puree, , See note
- 1 teaspoon apple cider vinegar or white vinegar
- 1/3 cup sugar
- 1/4 cup oil
- 1 teaspoon vanilla extract
Dry ingredients:
- 1 1/2 cups all purpose flour, use more if needed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the mango layer in between and drizzling
- 1 1/2 cups mango puree/pulp, , I use canned purée/pulp. see notes
- 1 teaspoon cornstarch, or tapioca starch
Instructions
- Make the batter: In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
- Then add in the flour, baking powder, baking soda, and salt to the bowl in that order.
- Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. if it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
- Make the mango layer; add the mango puree and cornstarch to a skillet over medium heat. Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 8 minutes. Let the puree cool completely or atleast lukewarm.
- Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.
- Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
- Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan. Remove the cake from the pan and flip it over if you are using the bundt cake pan.
- Use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.
- Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée. Store in the fridge for upto 6 days
Video
Notes
- Mango purée: This is a very moist cake. The moisture content depends on the mango puree/mango pulp you are using. I use canned kesar mango pulp. You ca. get it from an Indian store or online on Amazon.
- If you use bottled, or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 tbsp sugar to the mango purée if it isn’t sweet enough. Canned purée is usually lightly sweetened but others might need a bit of sweetness
- For Glutenfree: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and add 1.5 cups of this mixture (and baking powder, baking soda and salt) to the batter to begin with. Add more as needed. Also use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda into it. Mix lightly to incorporate then add to a pan and bake
- Oilfree: omit the oil and use 2 tablespoons mango purée or applesauce instead
- Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- Wet ingredients are non-dairy milk, vinegar, vanilla, oil and mango puree
- in this recipe we add the sugar to the wet ingredients to dissolve it before added the dry mix
- for the dry ingredients, we use AP flour
- baking powder and baking soda make the cake rise
- for the mango filling and drizzle, we heat mango puree with some cornstarch
Tips:
- use more flour in the batter if needed
- This is a very moist cake. The moisture content depends on the mango puree you are using
- I use canned kesar mango purée. If you use bottled or purée fresh mango, that will have more moisture content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 tbsp sugar to the mango purée. Canned purée is usually lightly sweetened but others might need a bit of sweetness
- mix the remaining purée into the coconut cream while whipping for a mango coconut cream frosting.
How to make Vegan Mango Bundt Cake :
In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
Then add in the flour, baking powder, baking soda, and salt to the bowl in that order. Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. (Alternatively Mix all ingredients listed under dry ingredients. then add to wet)
If it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until a smooth but thick batter forms. Set aside
Make the mango layer: add the mango puree and cornstarch to a skillet over medium heat.
Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 6 minutes. Let the puree cool to lukewarm.
Grease your bundt cake pan or regular cake pan and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.
Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan.
Remove the cake from the pan and flip it over if you are using the bundt cake pan.
Decorate the cake as needed. I just use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag.
Serve:
Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream.
Storage:
refrigerate in a closed container for upto 6 days.
Delicious!!! I forgot to add the vinegar ( did not effect the outcome, but will use it next time). and used fresh blended mango instead of canned. Cake turned out moist with baking time of 35 minutes in a 7” spring form pan. I put the mango puree on top of the cake with a sprinkling of sliced almonds. I will be making this again!!!
Awesome! So glad you enjoyed it.
We prefer to substitute applesauce for oil when baking. Will it work in this recipe since we are adding the puree?
Just add 2 tbsp more mango purée instead of the oil