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Vegan Mango Cake Recipe

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★★★★★

4.8 from 60 reviews

This Vegan Mango Cake is a moist and flavorful dessert featuring fresh mango puree in the batter and a dairy-free cream cheese frosting. It’s perfect for those seeking a plant-based cake that’s both tender and tropical in taste, ideal for celebrations or everyday indulgence.

Ingredients

Scale

Dry Cake 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

Wet Cake Ingredients

  • ~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

Cream Cheese Frosting and Decorations

  • 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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients — flour, sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed and there are no lumps.
  3. Add Wet Ingredients: Pour in the wet ingredients — mango puree, dairy-free milk, neutral oil, vinegar, and vanilla extract — into the dry ingredients. Mix well until the batter is smooth and no pockets of flour remain.
  4. Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place the pans in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  5. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then remove them from the pans and transfer onto wire racks to cool completely.
  6. Prepare Cream Cheese Frosting: In a mixing bowl, combine powdered sugar, vegan cream cheese, vegan butter, and cornstarch. Cream together until smooth and well combined. If desired, gradually add melted vegetable shortening or coconut oil to firm up the texture, mixing continuously.
  7. Adjust and Chill Frosting: Add more powdered sugar or coconut oil as needed to achieve your preferred consistency. Place the frosting in the fridge to chill until ready to use.
  8. Assemble the Cake: Once the cakes are fully cooled, level the dome of one cake by slicing it off. Place this cake layer on a serving plate. Stir chilled frosting to soften and spread or pipe about one cup over the first layer. Top with the second cake layer.
  9. Frost and Decorate: Spread or pipe the remaining frosting on top and decorate with fresh sliced or diced mango pieces as desired.
  10. Storage: Store the assembled cake in an airtight container in the fridge. If using coconut oil in the frosting, the cake can be kept at room temperature for up to 1 hour on a 20°C (80°F) day. For longer storage or warmer temperatures, refrigerate and bring to room temperature about 30 minutes before serving.

Notes

  • Using a kitchen scale yields consistent results, especially for measuring flour and mango puree accurately.
  • The cake is moist, so slight crumbs on the toothpick are normal when checking doneness.
  • Refined coconut oil is recommended if you want a firmer frosting without imparting coconut flavor.
  • You can substitute apple cider vinegar with white vinegar if preferred.
  • For a softer frosting, omit the vegetable shortening or coconut oil.
  • Keep the cake chilled if the environment is warm to maintain frosting stability.

Keywords: vegan mango cake, dairy-free cake, vegan frosting, mango dessert, plant-based cake, tropical cake

Find it online: https://hannahdelgado.com/vegan-mango-cake-recipe/