Name: Vegan Mango Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 3 cups (375g) all-purpose plain flour, spoon and leveled; 1 cup (200g) granulated sugar; 3 teaspoons baking powder; 1 teaspoon baking soda; ⅛ teaspoon salt; ~2 cups (480g) mango puree, approx 3-4 medium-size ripe mangoes; ⅔ cup (165g) dairy-free milk; ½ cup (125g) neutral flavored oil; 1 tablespoon apple cider vinegar or white vinegar; 1 teaspoon vanilla extract; 3 cups (300g) powdered sugar / icing sugar; ½ cup (120g) vegan cream cheese, room temperature; ½ cup (115g) vegan block butter, room temperature; 3 tablespoons (20g) cornstarch / corn flour; 3 tablespoons (45g) melted vegetable shortening or coconut oil (optional, for a firmer frosting; use refined coconut oil for no coconut flavour); 1-2 mangoes, sliced or diced for decoration

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Introduction

This vegan mango cake is a moist, tropical treat perfect for any occasion. Filled with fresh mango puree and topped with creamy vegan frosting, it’s both flavorful and dairy-free. Easy to make and wonderfully soft, it’s sure to become a favorite dessert.

A two-layer round cake with a golden-brown sponge base is topped with a thick layer of cream between the layers and on top. The top cream layer is decorated with thin slices of bright yellow mango, small mango cubes, and green mint leaves scattered around. A slice of the cake, showing the moist sponge and creamy filling, is held above the cake by a silver spatula. The cake sits on a white plate with a decorative edge, placed on a white marbled surface. In the background, blurred flowers in glass jars add a soft touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375g) all-purpose plain flour, spoon and leveled
1 cup (200g) granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
~2 cups (480g) mango puree (about 3-4 medium ripe mangoes)
⅔ cup (165g) dairy-free milk
½ cup (125g) neutral flavored oil
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract
3 cups (300g) powdered sugar/icing sugar
½ cup (120g) vegan cream cheese, room temperature
½ cup (115g) vegan block butter, room temperature
3 tablespoons (20g) cornstarch/corn flour
3 tablespoons (45g) melted vegetable shortening or refined coconut oil (optional, for firmer frosting)
1-2 mangoes, sliced or diced for decoration

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper.
Step 2: In a large bowl, whisk together all dry ingredients until lump-free.
Step 3: Add all wet ingredients to the dry mix. Stir gently until the batter is smooth with no visible flour pockets.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 5: Let cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Step 6: To make the frosting, beat powdered sugar, vegan cream cheese, butter, and cornstarch together until smooth.
Step 7: Slowly add melted shortening or coconut oil while mixing, if using, to thicken the frosting. Chill until ready to use.
Step 8: Once cakes are cool, level the top dome of one layer. Place it on a serving plate and spread about 1 cup of frosting over it.
Step 9: Place the second cake layer on top, then frost the entire cake with remaining frosting. Decorate with sliced or diced mangoes.
Step 10: Store the cake in an airtight container in the fridge until serving.

Tips & Variations

Use a kitchen scale for the most accurate measurements, especially for flour and mango puree.
Refined coconut oil can be used in the frosting for a firmer texture without adding coconut flavor.
If you want a sweeter frosting, add more powdered sugar to reach your desired sweetness and consistency.
Try adding a pinch of cardamom or ginger to the batter for a fragrant twist.

Storage

Keep the cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If the frosting contains coconut oil, the cake can remain at room temperature for up to 1 hour on a cool day (around 20°C/80°F). For warmer days, refrigerate and bring to room temperature 30 minutes before serving to soften the frosting.

How to Serve

A two-layer round cake sits on a textured white plate, its golden brown sponge visible between thick layers of creamy white frosting. The top layer is decorated with smooth swirls of white frosting, topped with vibrant slices of bright yellow mango arranged in curved shapes, small yellow mango cubes scattered on top, and fresh green mint leaves adding a pop of color. Tiny bits of crushed dark red berries are sprinkled over the mango and frosting for contrast. The cake is placed on a white marbled surface with soft natural light highlighting the textures and colors, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango puree for this cake?

Yes, canned mango puree can be used as a substitute for fresh mangoes as long as it’s unsweetened and natural. Adjust sweetness if needed.

How do I make the frosting thicker if it’s too soft?

Add more powdered sugar or include melted vegetable shortening or refined coconut oil gradually while mixing until you reach the desired firmness.