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A golden crown of fresh and juicy mangoes is topped on a fluffy and sweet vanilla cake in this vegan mango cake recipe! It’s a refreshing and tropical dessert to enjoy during spring and summer.
The Most Magnificent Mango Cake
An upside-down cake may be considered retro, but we still can’t resist a slice! Like our vegan pineapple upside-down cake, there’s something about sweet and juicy fruit on top of a fluffy cake that’s truly irresistible. This vegan mango cake recipe is no exception, either!
Like a classic upside-down cake, chopped mangoes are layered on the bottom of the cake pan before the batter is poured over top. The cake is baked until fluffy, left to cool, then flipped upside down to showcase that gorgeous crown of juicy mangoes on top.
It’s eye-catching as-is but transforms into a show-stopping dessert when decorated with vegan buttercream or vegan whipped cream! And on especially warm days, you can’t go wrong with drizzling a little mango compote on top of each slice. One bite and you’ll feel instantly refreshed.
Looking for more fruity vegan cakes? Check out our vegan pear cake, vegan lemon loaf, banana cheesecake, and vegan apple cake.
The Ingredients and Substitutes
- Apple cider vinegar: The vinegar is mixed with the plant milk to make vegan buttermilk. If you don’t have ACV, use fresh lemon juice instead.
- Plant-based milk: Any kind of unsweetened non-dairy milk will work well. We like soy milk best.
- Mangoes: Pick up a few fresh and ripe mangoes (we like Tommy Atkins or Ataulfo mangoes best). You’ll know mangoes are ripe when they feel firm but give slightly when gently squeezed. Avoid very soft or overripe mangoes, as they’ll be too soft and stringy for the cake.
- Flour: All-purpose flour is our go-to for baking vegan cakes, but a 1:1 gluten-free flour should work just as well for this recipe.
- Sugar: Granulated white or brown sugar sweetens the cake. Cane sugar or coconut sugar should work well, too.
- Salt: To help balance the other flavors.
- Baking soda and baking powder: These two leavening agents help make the cake nice and fluffy.
- Vanilla extract: For a delicate and well-rounded flavor.
- Applesauce: We used a mix of unsweetened applesauce and oil to keep the cake moist without weighing it down.
- Oil: Use a neutral-flavored oil, like vegetable oil or canola oil. For an oil-free mango cake, experiment by replacing the oil with more applesauce.
What Else Could I Add?
- Chopped nuts: Chopped walnuts, pecans, or any nuts you have on hand will add more flavor and texture to the mango cake. For a deeper flavor, toast the nuts in a dry skillet on the stove until they’re very fragrant.
- Dried fruit: Fold raisins, currants, chopped dates, cranberries, or finely chopped dried mango into the batter.
- Vegan chocolate chips: Stir up to ⅓ cup of vegan chocolate chips into the cake batter. Semi-sweet or dark chocolate chips both work.
- Spices: Add 2 to 3 teaspoons of cinnamon, cardamom, or this pumpkin pie spice to the dry mix.
- Coconut: Pump up the tropical flavor by stirring grated coconut into the mango cake.
- Vegan frosting: Take the presentation way up a notch by decorating the sides of the cake with vegan vanilla buttercream frosting or vegan lemon buttercream frosting!
How to Make Vegan Mango Cake
- Stir the apple cider vinegar and plant-based milk together in a small bowl to make the vegan buttermilk.
Vegan buttermilk makes the mango cake extra moist and slightly tangy! Use rich and fatty non-dairy milk for the best results, such as unsweetened soy milk or oat milk.
- Assemble the diced mango in an even layer on the bottom of the lined cake pan.
- Stir the vanilla, applesauce, and oil in the bowl with the vegan buttermilk.
- Whisk the dry ingredients together in a separate bowl.
- Gently stir the wet mixture into the dry ingredients until just combined.
Do not overmix the batter, as this can lead to a dry and dense cake. A few lumps left behind in the batter are okay!
- Pour the cake batter over the mangoes into the cake pan.
- Bake the cake until a toothpick inserted in the middle comes out clean.
You’ll know the cake is done baking when a fork or toothpick inserted into the middle comes out clean or with a few moist crumbs. If it’s covered in wet batter, continue baking the cake for 5 minutes before checking it again. Repeat this process until the toothpick comes out clean.
- Set the cake aside to cool for at least 1 hour.
- Run a knife around the edge of the cake pan, place a plate on top, and flip it upside down.
- Carefully peel off the parchment paper from the mango pieces.
- Frost and decorate the cake once it’s fully cool.
FAQs
You can, but you’ll need to thaw the mango pieces first and pat them dry with a paper towel.
It hasn’t been tested, but you should be fine to swap the mango for another fruit! Use a fruit that isn’t too wet, like chopped apples, diced pineapple, diced peaches, raspberries, or blueberries.
Yes, you can bake this cake in a round 8 or 9-inch cake pan instead. Just make sure to grease and line your cake pan well to help the cake slide out easily.
Pro Recipe Tips
- Give it plenty of time to cool: We’re talking about at least an hour of cool time! After it’s cool, the cake should fall out of the pan with ease. Too hot, and it will fall apart.
- Make it a layer cake: This simple mango cake is only one layer, but if you’re looking for a real show stopper, double the recipe and bake the batter in two springform pans instead (or keep the recipe the same and make it in two 6-inch round cake pans). When assembling, fill the middle layer with this mango compote or vegan custard to make it extra scrumptious.
- How to dice mangoes: Slice off the ends of the mangoes, then cut them in half lengthwise. Slice the flesh in a criss-cross pattern. Gently peel back the skin and push the mango cubes to release them from the peel.
- Taste the mangoes first: You don’t want to go through all the trouble of baking this cake only to find that the mangoes are tasteless. If the mangoes aren’t super flavorful, toss them with some granulated sugar and lemon juice to spruce them up.
Serving Suggestions
Elevate every slice of this tangy and sweet mango cake with these serving ideas:
- Extra mango: Double the sweet and tangy mango flavors with a dollop of this mango compote.
- Vegan ice cream: Serve every slice with a scoop of vegan ice cream.
- Toppings: Drizzle the top with your favorite jam, jelly, or nut butter. Or, add more sweetness with a dollop of vegan whipped cream or caramel sauce.
- With a drink: Sip on a cup of lemon cinnamon ginger tea or matcha boba tea while you enjoy every slice.
Storage Instructions
Store the leftover cake or individual slices in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
More Mango Recipes to Try
- Mango Salsa
- Citrus Mango Smoothie
- Mango Avocado Smoothie
- Easy Peach Mango Pie
- Thai Mango Sticky Rice
- Mango Cucumber Salsa
Photos by Alfonso Revilla
Mango Cake
Equipment
Ingredients
- 1 tablespoon of apple cider vinegar
- 1 cup of plant-based milk
- 1 ½ cups of very ripe mango, tiny diced
- 1 ½ cups of all-purpose flour
- ⅓ cup of sugar
- ½ teaspoon of salt
- 1 teaspoon of baking soda
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- ¼ cup of unsweetened applesauce
- ⅓ cup of oil
- Vegan buttercream for frosting (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round cake pan with oil and line it with a round piece of parchment paper. Set aside.
- In a small bowl, add the apple cider and plant-based milk. Mix well and set aside for 5 minutes until it becomes vegan buttermilk.
- Place the diced mango in the prepared baking pan and lightly press it into a single compact layer.
- In a large bowl, add the flour, sugar, salt, baking soda, and baking powder, and mix well.
- To the bowl with the vegan buttermilk, add the vanilla, applesauce, and oil. Mix well and add the wet ingredients to the bowl with the dry ingredients. Mix until fully incorporated, but do not overmix. It’s okay if there are a few lumps.
- Pour the batter into the prepared cake pan.
- Bake for 50 minutes to 1 hour, or until a fork or toothpick comes out clean. If the fork comes out of the cake covered with batter, add 5 minutes to the baking time. Repeat this process in 5-minute increments until the fork comes out clean.
- When ready, remove the cake from the oven and let it cool on a cooling rack for 1 hour before removing from the pan.
- To unmold, run a spatula or a knife around the edges of the cake, place a plate on top of the pan, and flip. The cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
- Once completely cool, optionally frost and enjoy.
Notes
- Give it plenty of time to cool: We’re talking about at least an hour of cool time! After it’s cool, the cake should fall out of the pan with ease. Too hot, and it will fall apart.
- Make it a layer cake: This simple mango cake is only one layer, but if you’re looking for a real show stopper, double the recipe and bake the batter in two springform pans instead (or keep the recipe the same and make it in two 6-inch round cake pans). When assembling, fill the middle layer with this mango compote or vegan custard to make it extra scrumptious.
- How to dice mangoes: Slice off the ends of the mangoes, then cut them in half lengthwise. Slice the flesh in a criss-cross pattern. Gently peel back the skin and push the mango cubes to release them from the peel.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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This mango cake is the best! So sweet and delicious!