Wednesday, January 19, 2011

Vegan Mango Cake

There is usually always a couple of cans of sweetened condensed mango pulp in my pantry. My younger one's favorite drink is Mango Milk Shake  and hence the stocking. Couple of days back when I made Mango Lassi using the can, I had to reduce the amount due to shortage of yogurt. When I saw the remainder of the pulp in the refrigerator, I thought why not make some cake out of it. I am glad that I made this cake. Next time, I will double the recipe and make in a bundt pan and glaze with some powdered sugar.

One year back -  Butternut Squash Pasta, Eggless Chewy Granola Bars


All purpose flour - 1 1/2 cups
Sugar - 1/2 cup
Sweetened Mango pulp - 1 cup
Vegetable Oil - 1/2 cup (See Notes)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Almond extract - 1/2 tsp (Or you could use cardamom powder)


Preheat the oven to 350 F (I preheated to 325 F since my pan was dark non stick coated). Grease and flour a 8 X 4 pan. Set aside. In a bowl, take all dry ingredients. Whisk them to combine. In another bowl, take the mango pulp, oil and almond extract. Whisk. They will not combine together very well, but that is alright. Pour the wet mixture to dry and stir couple of times. Use a spatula and fold the batter. Batter will be thick. Take care not to mix vigorously. Pour the batter into the prepared pan. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean. If you are baking at 350 F, you might want to check at 35 minutes. Cool in the pan on the wire rack for 10 - 15 minutes. Turn it on to the wire rack to cool completely. Sprinkle with powdered sugar if desired. You could glaze the cake too.


I used 1/2 cup oil to maintain the moistness of the cake which is a little more for the proportion of flour used in a vegan cake. If you think it is too much, use 1/4 cup applesauce and 1/4 cup oil.
This recipe can be doubled and baked in a bundt pan. Bake for 55 minutes to an hour or until a tester inserted in the center comes out clean.
If you want to make this using fresh mango, puree the mango in a blender to get 1 cup of puree. Use 3/4 cup - 1 cup of sugar depending on how sweet the mango is.

Enjoy. Pin It


  1. This is looking so yummilicious... love it..wonderful flavours.

  2. Wat a gorgeous recipe..sounds awesome dear..

  3. I had made cupcakes almost the same way and they turn out delicious ..don't they?

  4. The idea of using mango pulp is very innovative..

  5. Gorgeous and innovative cake..yummy

  6. I luv mango cake ,the color is awesome...

  7. This looks always reminds me of summer.

  8. absolute tempting mango cake champs...........yum

  9. I too have some mango pulp sitting in the fridge after making mango lassi.Thanks to you now I know a wonderful way to use it up.

  10. Mmmm... Cake looks yum!
    Will surely give it a try this Mango season :)

  11. Brilliant color.

    Can you please tell your recipe for mango milkshake :). Thank you.

  12. Swapna,
    Here is the link. It is in this post too.

  13. Thanks a bunch Champa :)

  14. Delicious!! Beautiful cake :)

  15. Delicious and eggless too! One query- if I want to reduce the oil, but dont have apple sauce, what can I use?

    Also, this would be a 6 cup bundt pan for this proportion?

  16. Suma,
    Just use more of the mango pulp. Or you could use yogurt but then it won't remain a vegan cake.

  17. bookmarked to bake it tomorrow,
    will let you know :-) thanks


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