SUPER MOIST VEGAN MANGO CAKE

SUPER MOIST VEGAN MANGO CAKE – a soft, melt-in-mouth, rich and fluffy cake made using mango puree; no butter, no eggs and no beater needed!

My blog has many cakes that our family has loved over the years and most of them are chocolate cakes! Of course, my most popular one is my favorite vegan banana snack cake but that too is a chocolate one!

Well, there is also the carrot cake, date cake and upside down apple cake! But what is missing is my favorite fruit in a cake – mango!

We are in the middle of summer and of course all of us are binging on fresh mangoes, mango lassis, mango curries, pickles, chutneys, salads etc.! Before the mango season is gone, I wanted to make a mango cake to celebrate this wonderful “King of Fruits” which is here now and then gone in no time!

WHAT ARE THE INGREDIENTS NEEDED TO MAKE MOIST AND VEGAN MANGO CAKE?

Duh….mangoes of course! If you can find sweet, non-fibrous mangoes, feel free to use it or else, canned mango puree or pulp will do just fine! I found a jar of canned Alphonso mango pulp in my pantry (which I had bought to make lassis for a party but never got around to it!), so ended up using some of it! Hey! Now you can make this super delicious mango cake all year round!
Flour –all purpose or maida. You can use whole wheat flour but the mango pulp is going to make the cake a bit dense, so I decided to avoid it, although whole wheat flour is my first choice in cakes!
Fine granulated sugar
Oil –any odorless cooking oil. If you are not vegan, you can use melted butter too
Baking powder and baking soda –make sure they are fresh
Flax meal –powdered flax seeds (a nice, healthy substitute for eggs in baking!). You can use 2 eggs instead if you are not vegan or if you are wary of using flax meal “eggs”!
Vanilla essence/extract –just a dash; but if you can find mango essence/extract, you can use that instead for a more pronounced aroma of mangoes.
Coconut milk – I had some leftover coconut milk in the fridge after making a curry, so added it to give it a lovely tropical hue! You can avoid it and add regular milk (but then it does not become vegan anymore) or even plain water!

That is it!

Just mix and bake!

UPDATED JUNE 6, 2020:

I have been revisiting my old recipes especially baked goodies and trying to bake them a bit healthier using whole wheat flour and trying to reduce the oil and/or sugar.

Today, I baked luscious mango cake using totally whole wheat flour and reduced the oil to about 1/2 cup from 3/4 cup in the original recipe!

I also used 1 tsp baking powder and 1/2 tsp baking soda (please check original recipe for previous measurements).

Instead of canned mango, I used fresh mango puree and omitted the coconut milk.

Rest of the recipe is the same. (If the batter is too thick, stir in a couple of tablespoons of water; optional).

I was so happy with the outcome! More healthier with whole wheat flour and less oil!

Both the recipes come out awesome! Do try either of the versions!

SERVING AND STORING SUGGESTIONS:

Once the cake is baked, cool and enjoy some slices right away, plain or with just a dusting of powdered or icing sugar; that is all this rich and moist cake needs!

Top with some vanilla ice cream and enjoy it as a dessert or if you love frosting, top with your favorite frosting!

Store leftovers in an airtight container in the fridge for up to a week!

As the cake is super moist and super soft, keeping it at room temperature for more than a day tends to aggravate spoilage, especially during the summers!

After an afternoon of baking, the whole house was wafting in the aroma of freshly baked cake! By evening, half the cake was gone! My son had two big slices and the rest of us a slice each; it was that good!

Do try this easy, eggless and vegan super delicious, decadent, rich and melt-in-mouth Vegan Mango Cake using fresh mangoes or from a can and impress your family and friends! It is perfect as a tea-time snack, at potlucks, parties, summer cookouts etc.

ENJOY AND HAPPY BAKING!

Here are some more easy to make mango delights from my blog:

Lets bake some Luscious Vegan Mango Cake, shall we?

Yum

SUPER MOIST VEGAN MANGO CAKE

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: One 9-inch round cake

SUPER MOIST VEGAN MANGO CAKE – a soft, melt-in-mouth and fluffy cake made using mango puree; no butter, no eggs and no beater needed!

Ingredients

DRY INGREDIENTS:

1 ½ cup all-purpose flour/maida
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

WET INGREDIENTS:

¾ cup oil (any odorless cooking oil)
¾ cup fine sugar
½ tsp vanilla essence/extract
2 tbsp flax meal (powdered flax seeds)
6 tbsp water
¾ cup mango pulp (canned alphonso; you can use fresh too)
¼ cup coconut milk

Instructions

Grease a 9-inch round cake pan with oil or grease and line with parchment paper. Set aside.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

PREPARING DRY INGREDIENTS:

In a medium sized bowl, mix the dry ingredients –flour, baking powder, baking soda and salt. Use a whisk to combine or sieve.

MIXING THE WET INGREDIENTS:

Stir 6 tablespoons water into 2 tablespoons of flax meal and mix to combine; set aside 5 minutes.
In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined.
Add the vanilla essence, flax meal, coconut milk and mango puree and beat again to form a homogenous mixture.
Once the mixture is well combined, add the dry ingredients in batches, folding with a silicone spatula or spoon until all the flour mixture is well moistened. Try not to over mix to avoid dense cake! Mix just until you do not see any dry flour or lumps.
Pour into the prepared pan (the batter will be dilute) and level with a spoon. Tap the pan on counter a couple of times to remove any air bubbles.
Bake in preheated oven for 30 to 35 minutes until a tooth pick inserted in center of cake comes out clean. Check at 30 minutes and if needed, bake some more.
Remove from oven and set on cooling rack for about 10 minutes. After 10 minutes, remove from pan and set on rack until completely cool
Slice and enjoy!

Notes

If you can find fresh mangoes, use that instead of canned, but adjust the sweetness accordingly.

Instead of vanilla, you can use mango essence instead for a more profound mango aroma.

Do not open the oven for at least 30 minutes to test the doneness; the cake may collapse in the center!

Remember, baked cakes using whole wheat flour will be a bit dense but way healthier than maida/all-purpose. If wary, you can use half and half of both flours.

Please check the slightly healthier version of this cake using whole wheat flour in the main post updated June 6, 2020.

You can try either of the versions of mango cake; both come out amazing!

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STEP-WISE INSTRUCTIONS TO MAKE DELICIOUS VEGAN MANGO CAKE:

Grease a 9-inch round cake pan with oil or grease and line with parchment paper. Set aside.

Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

PREPARING DRY INGREDIENTS:

In a medium sized bowl, mix the dry ingredients –flour, baking powder, baking soda and salt. Use a whisk to combine or sieve.

MIXING THE WET INGREDIENTS:

Stir 6 tablespoons water into 2 tablespoons of flax meal and mix to combine; set aside 5 minutes.

In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined.

Add the vanilla essence, flax meal, coconut milk and mango puree and beat again to form a homogeneous mixture.

Once the mixture is well combined, add the dry ingredients in batches, folding with a silicone spatula or spoon until all the flour mixture is well moistened. Try not to over mix to avoid dense cake! Mix just until you do not see any dry flour or lumps.