Vegan mango bundt cake – this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!
I recently discovered the deliciousness that is mango cake – not cake filled or served with mango, but cake that is made with mango puree in the batter so that it contains wonderful mango flavour in every bite.
This vegan mango bundt cake is incredibly easy to make and just uses one bowl. It has a soft, moist texture and beautiful fragrant mango flavour.
Because mango is quite a delicate flavour I chose to leave the cake plain as I didn’t want to overpower it with glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of frosting anyway and is perfectly delicious on it’s own. It does go extremely well with my vegan mango curd however!
This is a great cake for snacking, or it would be wonderful for dessert served with whipped coconut cream and fresh fruit. It is also not overly unhealthy as it is made with a decent amount of fruit and the mango provides plenty of moisture so you don’t have to add much oil to keep the cake soft.
What Kind Of Mango?:
I use tinned (canned) mango puree for this eggless mango cake. It may not be an ingredient you have ever thought to buy before but it is easy to find in the world foods section of pretty much all supermarkets and generally comes in 850g tins.
I used kesar mango pulp as it is slightly cheaper than alphonso pulp, but either will work fine. There will be a little more puree than you need in the tin but any leftovers work great in smoothies or to make tropical overnight oats!
If you can’t find the tinned puree then you can use fresh mango instead – just peel and dice a couple of fresh, ripe mangoes then puree until totally smooth.
Because the tinned puree is slightly sweetened, if you use fresh mango instead then you may want to increase the amount of sugar in the cake a little to compensate
How To Make Vegan Mango Bundt Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by thoroughly greasing a 10 cup bundt tin. I use melted vegan butter and a pastry brush to get into all of the nooks and crannies; you really don’t want your cake to stick to the tin!
Next whisk together your dry ingredients in a large bowl – plain (all-purpose) flour, caster (superfine) sugar, baking powder, bicarbonate of soda (baking soda) and salt. Make sure that it is well blended and there are no lumps as you don’t want to have to whisk the batter much once you’ve added the wet ingredients.
Next add in your mango puree, some sunflower oil (or you can use another mild flavoured oil) and vanilla extract. Whisk just until no dry lumps remain, you don’t want to over-beat the batter or the cake can become tough.
Pour the batter into your prepared bundt tin and spread it level. Bake for about 40 minutes until a skewer inserted into the centre comes out clean.
Vegan cakes tend to be quite delicate when they are warm so leave it to cool in the tin on a wire rack for about 45 minutes before you carefully flip it over and turn it out; this gives it a chance to firm up a bit so it is less likely to crack when you remove it from the tin.
What If I Don’t Own A Bundt Tin?:
Never fear! You can still bake this cake! The batter can be also be baked in either a lined 23 cm/9 inch square or 23×33 cm/9×13 inch rectangular cake tin (which will make for a thinner cake).
Bear in mind that the bake time will vary depending on what tin you use so start checking for doneness after 25 minutes.
How Long Will It Keep?:
This vegan mango bundt cake will keep well in an airtight container for around five days.
Can I Freeze Vegan Mango Bundt Cake?:
Yes! The cake will freeze well in individual slices. Keep well wrapped or in a sealed tub then allow to defrost at room temperature as needed.
More Vegan Bundt Cakes:
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Vegan Mango Bundt Cake
- 440 g (3 + 2/3 cups) plain (all-purpose) flour
- 280 g (1 + 1/3 cups) caster (superfine) sugar
- 3 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 600 g (2 + 1/3 cups) tinned mango puree
- 160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
- 2 tsp vanilla extract
- Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.
- Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.
- Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.
- Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.