Eggless (Vegan) Mango Cake

By DK on Aug 20, 2010
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Its immensely sad knowing that the mango season is slowly going away for the year :( I thought it was gone when my better half came home one evening last week with a big basket of mangoes. He informed me that a Mexican grocery was selling it and they looked fresh - so he got them. They were succulent and v sweet. Came as a pleasant surprise and I was immensely overjoyed since I am a mango freak. Love them! The batch he bought had about 20 mangoes (It was on a sale - obviously!) and needless to say, I wanted to use all of them without any spoilage. While we enjoyed them as they are, I also managed to make some dishes with them among which was this cake.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
I was running out on dairy and had no eggs on hand,  hence this recipe from Vaishali was IT since its not only just eggless - its Vegan too. Cakes and cupcakes are interchangeable and the only care that one needs to take is the cooking time. Since cupcakes are small, they cook faster whereas cakes will take a little longer for the same batter. We are not crazy about frosting hence did not use any making this low on fat. I also managed to cut down on the recommended sugar since our mangoes were v sweet. If you see the picture above, you can see the texture of the cake. This recipe made a slightly dense and moist cake. The aroma of mangoes coupled with cardamom powder while baking, is something to be experienced. A keeper recipe.

Important Update
A few readers who made this recipe had issues with the recipe. They felt it was dense and chewy without the sponginess. Hence, I thought I will update the post with my comments for such cases. Usually the fat from say butter, dairy etc along with the airiness from Eggs are what that gives that remarkable flakiness, sponginess and richness to a cake. Needless to say Vegan cakes with this little fat (only 1/3 cup oil) will be on the dense side. But unlike many other recipes that I have tried this one managed to stand out with only a lightly dense and melt in the mouth texture. Here are the possible reasons that could make this too much dense.
  • Overmixing the batter - Such cake batter should be handled v gently, I had mentioned that only a gentle mix is enough..overmixing will make it more dense.
  • Overbaking - even a little extra time like say 5-8 minutes can harden the texture of the cake. So the cake could have overbaked.
  • As for tasting delicious - thats entirely dependant on the quality of the mangoes used. Were they sweet? Was the sweetness enough? Did you get the mango taste in this cake? The mix of cardamom and mangoes was v prominent to our taste buds...
recipe courtesy holy cow! vegan recipes
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: One 8 inch and 2" deep cake
  • 1-1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cardamom powder
  • 1-1/2 cups mango puree (I added +2 tbsp extra) -(see Tips)
  • 1/3 cup canola oil (I reduced 2 tbsp since I added extra puree)
  • 2/3 cup granulated sugar (I cut down about 2 tbsp since my mangoes were sweet)
  • 1 tsp vanilla
1.Mango Puree : Alphonso Mangoes work THEbest for this recipe. You get canned alphonso mangoes in all Indian stores. If you are using canned Mango puree cut down few tbsp of sugar from the recipe since canned ones tend to be too sweet already. I used fresh mango puree which were naturally v sweet hence used a little less. But if you are mangoes are not very sweet, use 2/3 cup measurement.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
It took me about 4-5 mangoes to make about 1-1/2 cups of fresh puree. I skinned the mango and added the pulp to a blender.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Pureed them into a smooth consistency. I got a little more than 1-1/2 cups hence used them all and reduced the oil to compensate for moisture in the batter. The result was still good.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
In a bowl, I sifted the flour along with salt and baking powder together.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Add the cardamom and give it a quick mix until blended.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
In another large bowl, add rest of the ingredients together and whisk well until smooth.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Slowly add flour little at a time
Eggless Mango Cake recipe | Vegan Mango Cupcakes
and give it a gentle mix. Don't over beat the batter.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Pour the batter into a well greased cake tin and smooth the top.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Bake in a preheated 350 F oven for 30-40 minutes or until a skewer inserted in the center comes out clean. My oven gets heated v fast hence I always reduce the temperature few notches from the recommended one. So I baked the cake at 320F for 20 minutes and it was done for me in that time. Adjust according to your oven.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Let it cool for sometime. You will find the cake leaving the sides after cooled.
Eggless Mango Cake recipe | Vegan Mango Cupcakes
Dust with powdered sugar or pipe in frosting or serve them as they are. I dusted little powdered sugar and garnished with few fresh mango slices and mint leaves. You can also cut them out into small circles like I did in one of the previous pictures to make small individual serving as a dessert or simply bake them in a muffin pan to make cupcakes. Eggless Mango Cake recipe | Vegan Mango Cupcakes
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60 Responses to “Eggless (Vegan) Mango Cake”
  1. I am a vegetarian i love cakes. It is looking colorful sure i will try this & enjoy with this tasty mango flavored cake. :roll:

  2. Maria

    So far, I’ve tried this cake recipe 5 times; 2 times (incl first time!) it turned out as pure perfection; moist but mostly fluffy cake with a subtle mango taste. The other three times I probably mucked up the proportions, having problems with conversions to the metric system. The cakes turned out too oily/greasy and very dense. But somehow all the people I served it to, liked them non the less and they were eaten in no time. So I’ll keep practicing! Thanks a lot.

  3. Neida Kamali

    8) I was looking for a mango poundcake. During the summer I have lots of Mangos. My son has been Vegan for several years and I have learn to cook for him. The cake was very aromatic and it looked nice and golden. My son love it. This is a keeper. :-D

  4. Chitra

    Hi there was a a bitter taste I followed the exact recipe any idea why was that? Very upset

  5. Juhi

    My cake was not baking well. For some reason, I let it sit like 10-20 minutes extra, but the outside edges burned and the middle did not cook. Help? :mrgreen:

  6. u

    hi.. i baked it as with recipe except for the difference of olive oil being used. however, the cake was tasting of flour than mango. any idea why that would happen?

  7. KS

    I followed the instructions step by step instead of the substitution of canola oil with butter and used good Alphonso mangoes. But I’m afraid the cake wasn’t good taste wise. It was only possible to eat it with ice cream since it was dry. I had made it for some visiting guests last night. It was rather embarrassing.
    I know one thing. I’m never baking a mango cake again. :-?

  8. Sowmya

    I tried the cake and it came out very well… I substitute crushed pineapple to make pineapple cake and that worked as well.. Love it

  9. mccun934

    Made this with some mango puree and it turned out great. I added cinnamon as well and a tsp of vanilla extract and really enjoyed the cake.

    thanks for the recipe and pictures!

  10. I love eggless cakes. Thanks for sharing making process step by step.

  11. abc

    I have 9X9 inch square pan. Should I half the recipe?

  12. abc

    I have 9X9 inch square pan. Should I half the recipe?

  13. Sonia

    Just tried this recipe using whole wheat flour and coconut oil it turned out PERFECT :-D my first recipe from this site and first time baking with mangoes

  14. shweta

    if i donot hve oven or microwave & wnt to make it in d cooker so is it possible & hw mch time wl it take plz guide me as today is my pets bday & i wnt to prepare it 4 hm

  15. Sheetal Mehta

    Hey…Just wanted to know if you’ve used standard measurements?

    I use US measurements. Pls refer this chart : Measurement and Conversion Chart –DK

  16. Jaya

    I tried it step by step but the cake turned out bitter.

    I guess its the Mango that’s causing the bitterness. –DK

  17. james

    tip for the density problem is to warm up the mango puree first, that way it cooks faster and doesnt allow the baking powder aeration to settle.

  18. vithyya

    :lol: hi tonight i tried this mango cake taste wise would give 5 stars. as you have showed in the picture the texture came out so well. i did minor alteration instead of canola oil i used butter same measure, did not use hand or stand mixer but just mixed with hand. everything was perfect but one thing , here i want your help so please send me a reply, the cake got stuck to the pan so when i inverted only half the cake that is one inch came to the plate remaining one inch stuck with the pan. when i scraped i saw it was burnt. what went wrong can u find either my pan i didn’t grease properly or the oven temperature or the cake did not cool down completely? because when we inverted when half the cake broke up steam escaped. i had been baking cake for more than 5 years now. but this kind happens in this particular pan your advice is valuable.


    I tried this recipe from Holy Cow. Though it was ok, there was awful oil smell. I used fresh sundrop sunflower oil and tried in convection mode. Don’t know what went wrong. Kindly let me know the temp settings for MV Con Mode and whether only canola oil is to be used

  20. jane

    This was so good! I used fresh mangoes, but I live in an area where it’s difficult to get them all except for maybe 1 month of the year, and even then they are often not great, so I think next time I will use canned puree and just add less sugar. I topped it with whipped coconut cream mixed with a bit of mango nectar and it was divine, especially after it had been refrigerated over night. I think next time I will substitute coconut oil for the canola oil to complement the frosting. Thank you so much for this recipe!


    this recipe was too cool!!!! i made them as cupcakes and they turned out really cool thx u so much

  22. Sumi

    Can we use olive oil or any cooking oil instead of Canola oil ?

  23. Sumi

    Can we use olive oil or any other cooking oil instead of canola ?

  24. Preeti

    Pls tell me the temperature required in microwave convection mode for this mango cake

  25. rusty

    thanks….. the recipe worked for my sis’s bday.. as she loves mangoes. that was ossum…… thanks 1nce again……. :-o :-D

  26. Nikita

    the bst thng abt ur site/blog is the stepwise explntn wit pics….it really helps…:)

    I’m 18 n had vry ltl craze of cooking…u took it to its peak…lol

  27. TT

    Hi love your blog, I want to make your cake for my mother who is vegan but not a big fan of mangos :(…
    I wanted to ask if it would be possible to substitute the mango puree for pears and half the flour for ground almonds… Im an experienced baker but this is my first forey into vegan cooking and would really appreciate any feedback.
    Thank you

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