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 23x33 cm/9x13 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
Ingredients
- 440 g (3 + ⅔ cups) plain (all-purpose) flour
- 280 g (1 + ⅓ cups) caster (superfine) sugar
- 3 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 600 g (2 + ⅓ cups) tinned mango puree
- 160 ml (⅔ cup) sunflower oil (or another mild flavoured oil)
- 2 tsp vanilla extract
Instructions
- 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.
Notes
Cara
Hi! I haven’t made the recipe yet, I can’t seem to find mango purée anywhere and was wondering if I could just buy tinned mango slices and purée them in my blender. Do you think it would come out the same?
hannahhossack
Hi Cara, I think that should be fine, just make sure that you drain off any liquid the slices come in.
Dianne
I used thawed frozen mango chunks, then puréed in my ninja blender
Goldie
How many fresh mangoes do you use (if you peel them and put them in the blender)?
Thank you!
hannahhossack
Hi Goldie, I can't say for sure as mangoes vary so much in size and I have only made this cake using tinned mango. It would be best to weigh them to make sure that you use the right amount.
Charlotte
Hello! Love this easy recipe! Would just like to ask whether the amount of sugar can be reduced? Will it change the texture? Thanks!
hannahhossack
Hi Charlotte, unfortunately reducing the amount of sugar in cakes will change the texture. I haven't tested this cake with reduced sugar so I can't say for sure but I think you can probably get away with reducing it to about 200g; I personally wouldn't go lower than that. Do let me know how it turns out if you try!
Chinelle
Hiya,
Can I use maple syrup, to sweeten instead?
Hannah
Hi Chinelle, no, that would make the batter too wet. You can use coconut sugar if you want a natural alternative though.
Rishika
Hii can I use wheat flour ?
hannahhossack
Do you mean wholemeal flour? I haven't tried it with anything other than white flour but I think it would probably be a bit heavy and dense with all wholemeal. I would try two thirds white flour one third wholemeal.
Sotl
Hi Is it 180 degree for normal or fan oven?
Hannah
Hi Sotl, that's for a standard oven, 160C fan.
Hazel
This recipe is amazing! I've done it with fresh mango every time and it's a bit with everyone. I lowered the sugar to 220 grams and it was perfect. Thanks for creating this wonderful recipe!
Hilary
Thanks for sharing this recipe. I had some pulp from a previous recipe and was looking to use it up. I changed it slightly - did half the total amount for a smaller cake, a little less sugar, added 20 g desiccated coconut and put in zest and juice of 1 lime instead of vanilla. I served it with a little fresh mango and cream (I'm veggie not vegan but I'm sure there are some great alternatives). It was absolutely delicious and I'll make it again. Thank you Hannah!
Neha
I've made this cake many times, exactly following the recipe, and it's turned out perfectly. I dust with with powdered confectioners sugar and it's so beautiful. Today, I made it with fresh guava puree and it was just as good! Thank you for such a versatile recipe!
Charlotte
Just made this with sweetened mango puree. i love mango flavoured desserts and the cake i made before had a supe gresy feel to it. so i'm trying your recipe , because im out of eggs and i'm hoping this is it!! the batter tasted great! its baking right now and i cant wait to try it tomrrow morning. My kids will have some for breakkie! will report back!
Charlotte Andrew
Ok so I baked this a couple days ago( using canned sweetened mango puree) and it was lovely. Didn't need any sauce or icing. My 5 year old loved it...Infact she's eating the last 2 pieces right now
I also shared some with my neighbours and my mom and everybody loved it. Amazing fresh fruity flavour! Will definately be making it again! Thanks for a great recipe...and one I can make when I have no eggs in my fridge!
Charlotte
Quick update! I'm making this again and I'm planning to serve it with a mango custard, lightened up with whipped cream. It's for my mum's 63 birthday dinner!
Seema
Hi Hannah - thank you for sharing this recipe! I made it for my sister in law and it turned out perfectly! I used the same quantity and made 2 6inch cakes which I then sliced and layered with a vegan coconut buttercream and mango curd
The sponge was so soft and you could really get the mango flavour at the end, so delicious! Thank you! I’m going to try your brownie recipe next!!
Daniela
This is a family "go to" cake recipe and office favourite. Thank you for this! I use avocado oil for the recipe and tin for a delicate flavour and light texture.
cristina
Stunningly good recipe. I have been making bundt cakes for years and have tried lots of recipes, this is one of the best I have tried. Loved it and it really is so easy. I made two small changes to the recipe: I added lots of lemon zest and reduced the sugar by 30g. Loved by all the family.
Arshiya
Hi! I made the cake exactly the way the recipe suggested but I added brown sugar instead to make it healthier.
However, the batter was quite stiff and made me wonder if the cake will come out well. Seemed like it needed for wet ingredients.
It’s in the oven so I’ll let you know once it’s out!
Kali
Love this recipe Is it possible to convert to muffins? Bake time? Thank you.
Hannah
Hi Kali, I haven't tried but I think it should work ok, I reckon about 20 minutes but I can't give an accurate time without testing it myself.
Clare
Made this wonderful cake this morning with frozen mango chunks and used gluten free self raising flour. It's perfect!
Delicious, thank you for sharing this recipe! I will be making it again!
John
Thank you for this recipe. We have made it several times and it is always excellent. It is one of our favourite cake recipes. We use canned mango puree and drizzle leftover puree onto the slices for an extra mango kick.