Based on my popular vegan lemon loaf, this mango version is just as easy to make and perfect for any occasion.
It's completely egg-free and dairy-free, comes together in about 15 minutes of hands-on prep, and bakes into a soft, tropical loaf bursting with mango flavor.
🧾 Ingredients
Here's everything you need to make this mango cake recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Mango purée: I recommend using unsweetened canned mango pulp for a consistent, vibrant color and bold mango flavor. It's convenient when mangoes are out of season. If you're using fresh mangoes, make sure they're fully ripe, juicy, and richly golden in color.
Varieties like Alphonso, Kesar, Irwin, or Kent work beautifully. Since the flavor of your dessert depends heavily on the mangoes, always choose the best-quality fruit you can find.
Vegan butter: Using melted butter along with olive oil creates the perfect balance of flavor and texture. The butter adds a rich, tender crumb, while the oil helps the cake stay moist and fresh for days. If you don't like olive oil, feel free to use vegetable oil.
Vegan yogurt: Adds plenty of moisture and a subtle tang that balances the sweetness of the mango, sort of like mango lassi flavor! A thick vegan Greek-style yogurt works best, but vegan sour cream or coconut yogurt can be used as an alternative.
Vanilla extract: Adds gentle warmth and depth of flavor, helping to balance the sweetness of the mango and the tanginess of the yogurt.
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📷 Step-By-Step Images
Here's a visual overview showing how to make this eggless mango cake. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the top of this page to skip to it.
You'll start by mixing all the wet ingredients in a large bowl. The mango purée gives the cake its fruity base, so make sure it's smooth and ripe for the best flavor.
It should look silky and uniform before moving on.
In a separate bowl, you'll sift the dry ingredients together. This helps keep the crumb light and airy. When adding them to the wet mixture, do it in two stages. Whisk in the first half to get things started, then gently fold in the rest with a spatula.
Folding with a spatula lets you incorporate everything while keeping the batter light and airy. It's a small step that makes a big difference in texture!
Pour the cake batter into your prepared loaf pan and smooth out the top. For that classic crack down the center, you can lightly dip a butter knife in olive oil and drag it across the middle of the batter.
Bake the loaf for around 45 to 50 minutes, checking at the 45-minute mark. You're looking for a clean toothpick or one with a few moist crumbs - if it's still wet, give it a few more minutes.
Let it cool in the tin for about 10 minutes, then transfer to a wire rack. This short rest helps it set so it doesn't fall apart when you lift it out.
While it cools, whisk together the glaze until smooth. When the cake is fully cooled (important so the glaze doesn't melt off), pour the glaze over the top, letting it drip down the sides.
💬 FAQs
Yes! You can bake this mango cake in an 8-inch round pan, or double the recipe and split it between two 8-inch cake pans to make a layered version.
It would be incredible with whipped coconut or coconut cream cheese frosting and a layer of passionfruit curd or mango curd in between. You could even decorate it like my vegan coconut cake and sprinkle shredded coconut on top.
Keep in mind that the baking time will likely be shorter. Begin checking for doneness at around 30 minutes, then continue in 5-minute intervals until a toothpick comes out clean.
This recipe has only been tested with regular all-purpose flour, so I can't guarantee the same results with gluten-free flour in terms of taste and texture. However, if you'd like to give it a try, go for a 1:1 gluten-free baking blend that contains xanthan gum, like King Arthur's Measure for Measure. If you do test it out, I'd love to hear how it turns out!
Store the mango loaf cake in an airtight container at room temperature for up to 2 days, or in the fridge if you're in a warmer climate. Chilling helps maintain its freshness and keeps the glaze set. In the fridge, it will stay delicious for up to a week.
You can also freeze any leftover slices in an airtight container for up to a month. When you're ready to enjoy it, simply let it defrost at room temperature for a couple of hours.
🍞 More Vegan Loaf Cakes
📖 Recipe
Vegan Mango Cake
Ingredients
- 300 g (1 ¼ cups) unsweetened mango pulp/puree *note 1
- 175 g (¾ cup + 2 tablespoons) granulated sugar
- 75 g (⅓ cup) vegan butter melted and cooled to room temperature
- 60 ml (¼ cup) olive oil *note 2
- 120 g (½ cup) vegan Greek-style yogurt *note 3
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze
- 120 g (1 cup) powdered sugar
- 1 tablespoon vegan Greek-style yogurt
- 2 tablespoons unsweetened mango pulp/puree
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8" loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the mango puree, sugar, melted butter, olive oil, yogurt, apple cider vinegar, and vanilla until fully combined and smooth.
- Dry ingredients: Into a separate bowl, sift the flour, baking powder, baking soda, and salt, then add them to the wet mixture in two parts. Whisk in the first half, then switch to a rubber spatula and gently fold in the rest until just combined.
- Assemble: Add the batter to the prepared loaf pan. Optionally, dip a butter knife in some more olive oil and run it through the center of the loaf, this will help the loaf to crack in the center once it bakes.
- Bake: Bake for 45-50 minutes. Check for doneness at the 45-minute mark 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 before transferring it to a wire rack to cool completely.
- Glaze: Meanwhile, add the glaze ingredients to a bowl and whisk until smooth. Once the cake is fully cooled, place a sheet of parchment paper under the cooling rack to catch any drips. Pour the glaze over the top, letting it gently run down the sides, and smooth it out for full coverage. You can serve the cake right away or let the glaze set for about an hour before slicing.
Notes
- Mango Pulp: If using fresh mangoes, make sure they're fully ripe, juicy, and richly golden in color. Varieties like Alphonso, Kesar, Irwin, or Kent work beautifully. Blend the flesh into a smooth puree before use.
- Olive Oil: Swap for sunflower oil, canola/rapeseed, or light olive oil.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
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When do you add sugar, it doe not indicate
Hi Melvin,
It's in the second step, along with the wet ingredients.
Love the recipes..just gonna do the mango cake, loveeeeee mangos
HI Christina, May I know how can i increase the mango taste and flavour? Post baking the mango flavour isnt there and its subtle. please advise.
Hi Sinu,
It really depends on the mangoes, did you use fresh or canned? The flavor can vary quite a bit depending on the variety and ripeness.
Hi, this recipe looks really good. I have never heard of mango cake before so this is great. Two questions for you...if I wanted to decrease the sugar amount in the cake (batter) or the glaze or both, what amounts should I use?
Secondly, I want to use vegan sour cream as a substitute for the yogurt. Can I use that substitute for both the batter and the glaze?
Hi Kay,
So glad the recipe caught your eye! Vegan sour cream will work perfectly as a substitute for the yogurt in both the batter and the glaze. For the sugar, I wouldn't recommend reducing it by more than about 25%, since sugar doesn't just add sweetness, it also affects the texture and moisture of the cake.
Bonjour, j'ai testé cette recette ce matin : le cake est resté pâteux au milieu, cuisson 50mn pourtant à chaleur pulsée, la croûte elle est bien cuite mais le milieu non
Hi Celine,
Thanks for giving it a try and for sharing your experience! If the crust was done but the middle stayed pasty, it usually points to the cake needing a bit more time in your particular oven. Even with a fan-assisted oven, baking times can vary quite a bit depending on the exact temperature calibration and the type of tin used. An oven thermometer can be really helpful to check the true temperature, and I'd also recommend placing the cake on the middle or top shelf so it bakes through more evenly. And make sure you’re measuring with a kitchen scale to avoid any discrepancies in weight. I hope this helps!
Hi! Can you make this loaf cake ahead of time? And what’s the best way to store it?
Hi Pari,
Absolutely. You can store it it in an airtight container for up to 2 days at room temperature (as long as its hot a warm climate/summer), or up to a week in the fridge to keep it fresh and the glaze set.
I tried it was so good and easy to bake. Thk u
Hi Sukuna,
So happy to hear that, thank you! I’m glad it turned out well 🙂
I tried it was so good and easy to bake. Thk u
It's vegan 👍
Such a great recipe! I also made them gluten free and they were still so moist (gf people will appreciate). Lovely flavour 😍
Hi Emma-Amelia,
So glad you enjoyed them! I saw your mini loaf versions on Instagram and they looked absolutely gorgeous, and amazing to hear they turned out so well gluten free too!
Hi Christina, do you think this could work in a bundt tin? Would you need more mixture?
Thanks
Hi Roxanne,
I think so! Depending on the size of your bundt pan, you may need to increase the recipe to fill it properly, as bundt tins usually have a larger capacity than a standard loaf pan. Just be sure to keep an eye on the bake time, as it may take a little longer.
This looks delicious and perfect 🙌💚Thank you for this amazing recipe 💚🥭
Hi Afsoon,
Thank you so much for the kind words! I’m really happy it caught your eye, and I hope you enjoy making (and eating!) it 🙂
I will try it because it's vegan.
Hi Sandra,
Hope you enjoy the recipe 🙂
Any substitutes for vegan butter or vegan yogurt? I live in a pretty remote place and we have access to neither!
Hi Gina,
Great question! You can use extra oil in place of the vegan butter (the crumb won’t be quite as rich, but it will still work). For the yogurt, you could try making a quick DIY version by blending coconut cream or silken tofu with a splash of non-dairy milk and a dash of lemon juice until it’s a thick, yogurt-like consistency. That should do the trick if you can’t find the store-bought versions!
You can use regular butter or margarine in replacement. You can also use regular yogurt as well. I've even un-subbed eggs in vegan recipes and used 2 eggs instead of 2 flax eggs. I've baked for 28 years. Vegan to non vegan baking I'd say is the most forgiving.