I brought back 4kg of mangoes when I came back after my two-week vacation back home. 4-5 days after I got back, they all they started ripening at the same time and pretty rapidly at that. I started panicking and quickly looked up mango dessert recipes. After indulging in a good amount of mango lassi and mango milkshake, I was still left with more mangoes than we could just eat up (what a lovely lovely problem to have!) so I started looking for mango dessert recipes. Although I was tempted to make the no-bake mango cheesecake, the fact that we would both end up finishing it in 2 days deterred me. Another great idea to use up ripe mangoes this mango season would be this 3-ingredient mango ice-cream, or even this delicious mango lassi recipe.
Since I was out of eggs, I started searching for eggless mango cakes. Quite a few popped up and most had some other ingredient that I didn’t have either – like sour cream or buttermilk. Then I saw this vegan mango cake recipe in Holy Cow Vegan and decided this is it! A cake flavoured with mango and cardamom, what’s not to love, eh?
I’ve always wanted to take an artistic shot like this. Since I don’t use a tripod, it was tricky. Shaking the sieve with my left hand and holding camera and clicking with the right (all the while fearing that the camera would fall and the lens would break *shudder*)
Vegan Mango Bundt Cake Recipe
Serves 10
Adapted from: Holy Cow Vegan
Ingredients:
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cardamom powder
Instructions:
1. Preheat oven to 350F / 180C.
2. In a bowl, mix the flour, baking powder, salt and cardamom powder well together.
3. In another bowl, whisk the mango puree, oil, sugar and vanilla until well combined. Add this to the flour mixture and fold until there are no traces of flour left. Don’t overmix, just use your hand whisk or a silicon spatula to do this.
4. Transfer to a a greased bundt pan and bake in the pre-heated oven until the cake is cooked through and a skewer passed through it comes out with a few crumbs in the end. It took my cake about 40 mins to reach this stage.
Transfer to a cooling rack, dust with some icing sugar and serve warm or at room temperature with some mango puree drizzled over it if you’d like.
Notes:
– Although this cake came out just fine, I realised that I am not a fan of eggless cakes using oil as a substitute. I think the mental image that this piece of cake has oil in it turns me off. Although for this mango cake, the flavour of oil was at a minimum, I would just add 1/2 a cup of melted butter next time when I try it. Of course, then it will no longer be vegan.
– If you don’t have fresh ripe mangoes in stock, just use canned mango puree. Works just as fine too.
Also, HUGE thanks to Sakshi for the super cute cake stand she gifted me while we met and roamed around the Bay Area and SFO. You the best!
This is an AMAZING recipe! Delicious and easy. I had a plate of overripe mangoes headed for the compost, when I thought “let’s try this.” Excellent flavor. I didn’t have a bundt pan, but my small glass rectangle worked fine.
Thank you!
I don't have fresh mangoes on hand…could I possibly use frozen mango pieces made into my own puree? Obviously thawed…
yes that should work
This was a very involved cake, especially since I pureed my own mangos. The cake looked beautiful. The testure was very different. For the oil, I substituted some it for applesauce. I also used wheat flour. Maybe those things accounted for the weird consistency and the longer cooking time. I cooked it on 325 becaue I used honey. It took an hour and a half for the cake to be done. I actually think the inside could've cooked longer, but the outside was becoming too dark. My family really enjoyed it, so that's all that matters, right. I am posting my modifications to my blog http://theKingdomChick.com and referring people here to your recipe. Thanks for sharing.
Hi Nags,
Thanks for yet another creative activity I had yesterday!! It was my Father's b'day, annnd there were lots of mangoes 🙂 But baking didn't go as well as the "one banana banana bread!". The color came out good, however, d cake did not get baked properly from inside. (I had kept it on 180C for more than 40 mins, still it was pasty and moist inside, but brown & crusty from outside). What could have possibly gone wrong, any tips?
God bless you!
sounds like a temperature variation in your oven. try baking for longer and if the top browns too much, cover loosely with aluminium foil.
hi tried out this recipe of urs , the texxture and the colour turned out perfect!! but there was a bit bitter after taste…never tasted mango cake before and am new to baking!! dont know what went wrong.. btw , i chanced upon ur blog when i was searching for cheppankizhangu roast!! tried that out and came out really well!! my parents loved it!! did try your butter cake too 🙂 came out well…love ur blog..keep it going!! love the clicks also!! would love to indulge in some photography too ….
i think it could be the oil. honestly, i wasn't a huge fan of how this cake turned out, maybe butter is a better idea for these flavours. hope the mango cake didn't go to waste!
Thank u dear for ur kind reply..
hello Nagalakshmi,
u adapted the recipe from holy cow vegan,and according the recipe the is addtion of half tsp of baking soda also,which is not there in ur recipe.so its is ok if we don't add baking soda?or its addtion will make any differences…?also..can i add melted butter in place of oil?….pls do answer
bye….
hey there, as far as i remember, i didn't add baking soda so just baking powder should be fine. you can add some soda if you have it in hand though. (not sure why i omitted it here). and yes, adding melted butter may turn out better. I wasn't a huge fan of the oil flavour in this cake.