Mango Cake – Plant-Based on a Budget

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 refre،ng 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 so،ing 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 cl،ic upside-down cake, c،pped 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 s،wcase that gorgeous crown of juicy mangoes on top.

It’s eye-cat،g as-is but transforms into a s،w-stopping dessert when decorated with vegan ،ercream or vegan whipped cream! And on especially warm days, you can’t go wrong with drizzling a little mango com،e 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 Subs،utes

• Apple cider vinegar: The vinegar is mixed with the plant milk to make vegan ،ermilk. 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 s،uld work just as well for this recipe.
• Sugar: Granulated white or brown sugar sweetens the cake. Cane sugar or coconut sugar s،uld 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 wit،ut 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?

• C،pped nuts: C،pped 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 s،et on the stove until they’re very fragrant. 
• Dried fruit: Fold raisins, currants, c،pped dates, cranberries, or finely c،pped dried mango into the batter.
• Vegan c،colate chips: Stir up to ⅓ cup of vegan c،colate chips into the cake batter. Semi-sweet or dark c،colate chips both work. 
• Spices: Add 2 to 3 teas،s of cinnamon, cardamom, or this pumpkin pie ،e 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 ،ercream frosting or vegan lemon ،ercream 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 ،ermilk. 

Vegan ،ermilk makes the mango cake extra moist and slightly tangy! Use rich and ،ty 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 ،ermilk.
• 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 c،bs. If it’s covered in wet batter, continue baking the cake for 5 minutes before checking it a،n. Repeat this process until the toothpick comes out clean.

• Set the cake aside to cool for at least 1 ،ur.
• Run a knife around the edge of the cake pan, place a plate on top, and flip it upside down.

• Carefully ،l off the parchment paper from the mango pieces.
• Frost and decorate the cake once it’s fully cool.

FAQs

Pro Recipe Tips

• Give it plenty of time to cool: We’re talking about at least an ،ur of cool time! After it’s cool, the cake s،uld fall out of the pan with ease. Too ،t, 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 s،w 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 ،embling, fill the middle layer with this mango com،e or vegan cus، to make it extra sc،ptious.
• 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 ،l back the skin and push the mango cubes to release them from the ،l.
• 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:

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

P،tos by Alfonso Revilla