Name: Vegan Mango Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 300 g unsweetened mango pulp/puree; 175 g granulated sugar; 75 g vegan butter (melted and cooled to room temperature); 60 ml olive oil; 120 g vegan Greek-style yogurt; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; 300 g all-purpose flour; 2 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 120 g powdered sugar; 1 tablespoon vegan Greek-style yogurt; 2 tablespoons unsweetened mango pulp/puree

Ingredients

300 g unsweetened mango pulp/puree

175 g granulated sugar

75 g vegan butter (melted and cooled to room temperature)

60 ml olive oil

120 g vegan Greek-style yogurt

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

300 g all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon sea salt

120 g powdered sugar

1 tablespoon vegan Greek-style yogurt

2 tablespoons unsweetened mango pulp/puree

Instructions

Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8″ loaf tin and line it with parchment paper to help lift the cake out once baked.

Step 2: In a large mixing bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan yogurt, apple cider vinegar, and vanilla extract until smooth and fully combined.

Step 3: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a separate bowl. Add the dry ingredients to the wet mixture in two parts: whisk in the first half, then gently fold in the remaining half with a rubber spatula until just combined.

Step 4: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a crack as it bakes.

Step 5: Bake for 45–50 minutes. Test doneness by inserting a toothpick or knife into the center—it should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: To make the glaze, whisk together the powdered sugar, vegan yogurt, and mango puree in a bowl until smooth. Once the cake is cooled, place parchment paper beneath the rack to catch drips and pour the glaze evenly over the top, smoothing it out. Serve immediately or let the glaze set for about an hour before slicing.

Tips & Variations

Use ripe, fresh mango for the purest flavor, or substitute with canned unsweetened mango puree if fresh is unavailable.

For a different twist, add ½ teaspoon ground cardamom or cinnamon to the dry ingredients.

Lightly toast some shredded coconut and sprinkle on top of the glaze for added texture and flavor.

If you prefer a sweeter cake, increase the sugar by 25 g, but taste the batter before baking.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

Yes, you can substitute with regular dairy yogurt if you’re not strictly vegan. This will slightly alter the flavor but still produce a moist cake and smooth glaze.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving. It’s best to glaze the cake after thawing for the best texture.