Vegan Mango Cake
Rich, moist, and bursting with tropical flavors, this Vegan Mango Cake is a must-try dessert for mango lovers and plant-based eaters alike. Featuring ripe, juicy mangoes blended into a luscious puree, this dairy-free, egg-free cake gets its irresistible texture from creamy coconut milk and melted coconut oil. A hint of lime juice adds a refreshing citrus twist, while vanilla extract enhances the natural sweetness. Made with simple pantry staples like all-purpose flour and cane sugar, this one-bowl cake comes together in just 20 minutes of prep time, making it perfect for any occasion. Whether served plain, dusted with powdered sugar, or topped with a dollop of coconut whipped cream, this tropical-inspired cake is a light yet flavorful treat that’s sure to impress. Ideal for vegans and anyone seeking a fruity twist on classic cake recipes!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups ripe mangoes, peeled and diced
- 0.75 cup coconut milk
- 0.5 cup coconut oil, melted
- 0.75 cup cane sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender or food processor, puree the diced mangoes until smooth. Measure out 1 cup of the mango puree.
In a separate bowl, combine the mango puree, coconut milk, melted coconut oil, cane sugar, vanilla extract, lime juice, and apple cider vinegar. Whisk until the sugar has dissolved and the mixture is smooth.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix.
Transfer the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar or decorate as desired before serving.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 241.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
