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This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Gluten-free option included.

a slice of vegan fresh mango bundt cake with mango swirl and mango drizzle
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This vegan mango cake is the perfect easy summer cake! It is made with mango puree in the batter but we also add a thick mango swirl and topping so it contains wonderful mango flavor in every bite. YUM!

I love that this vegan bundt cake is straightforward to make with simple ingredients. It has a soft, moist texture and beautiful golden color, and let’s not forget the fragrant mango flavor.

I decided to serve this with a drizzle of mango puree. As mango is quite a delicate flavor I chose to not overpower it with any intense glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of heavy frosting anyway and is perfectly delicious on its own or serve with fresh mango and whipped coconut cream! You can also mix the remaining purée into the coconut cream while whipping for a mango coconut cream frosting.

vegan mango bundt cake on a white cake stand drizzled with mango puree

CAN I MAKE THIS CAKE GLUTEN-FREE?

Yes! To make this a gluten-free mango cake,  use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and add 1.5 cups of this mixture to the batter to begin with. Add more as needed.

Also use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda into it. Mix the batter lightly to incorporate, then add to a pan and bake

Why you will love this vegan Mango cake!

  • Because Mango 🙂
  • Fruit pureed always make delicious soft and moist cakes
  • The added Mango swirl adds intense flavor
  • The cake can be made in a Bundt pan, cake pan, loaf pan or into cupcakes!
  • This is a Nutfree Soyfree recipe. Gluten-free option in notes
a slice of vegan mango bundt cake with a cake stand in the background

More vegan cake recipes:

Vegan Mango Bundt Cake

5 from 14 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Indian
This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Super easy to make with simple ingredients! Gluten-free option included.
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Ingredients 
 

Wet ingredients for the cake:

  • 1 cup non-dairy milk, , such as almond, oat, soy or light coconut milk
  • 1/4 cup mango puree, , See note
  • 1 teaspoon apple cider vinegar or white vinegar
  • 1/3 cup sugar
  • 1/4 cup oil
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 1 1/2 cups all purpose flour, use more if needed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the mango layer in between and drizzling

  • 1 1/2 cups mango puree/pulp, , I use canned purée/pulp. see notes
  • 1 teaspoon cornstarch, or tapioca starch

Instructions 

  • Make the batter: In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
  • Then add in the flour, baking powder, baking soda, and salt to the bowl in that order.
  • Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. if it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
  • Make the mango layer; add the mango puree and cornstarch to a skillet over medium heat. Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 8 minutes. Let the puree cool completely or atleast lukewarm.
  • Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.
  • Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
  • Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan. Remove the cake from the pan and flip it over if you are using the bundt cake pan.
  • Use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.
  • Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée.
    Store in the fridge for upto 6 days

Video

Notes

  • Mango purée: This is a very moist cake. The moisture content depends on the mango puree/mango pulp you are using. I use canned kesar mango pulp. You ca. get it from an Indian store or online on Amazon. 
  • If you use bottled, or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 tbsp sugar to the mango purée if it isn’t sweet enough. Canned purée is usually lightly sweetened but others might need a bit of sweetness
  • For Glutenfree: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and add 1.5 cups of this mixture (and baking powder, baking soda and salt) to the batter to begin with. Add more as needed. Also use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda into it. Mix lightly to incorporate then add to a pan and bake
  • Oilfree: omit the oil and use 2 tablespoons mango purée or applesauce instead 
  • Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven  

Nutrition

Calories: 147kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 0.4g, Sodium: 148mg, Potassium: 147mg, Fiber: 1g, Sugar: 11g, Vitamin A: 402IU, Vitamin C: 14mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

  • Wet ingredients are non-dairy milk, vinegar, vanilla, oil and mango puree
  • in this recipe we add the sugar to the wet ingredients to dissolve it before added the dry mix
  • for the dry ingredients, we use AP flour
  •  baking powder and baking soda make the cake rise
  • for the mango filling and drizzle, we heat mango puree with some cornstarch

Tips:

  • use more flour in the batter if needed
  • This is a very moist cake. The moisture content depends on the mango puree you are using
  • I use canned kesar mango purée. If you use bottled or purée fresh mango, that will have more moisture content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 tbsp sugar to the mango purée. Canned purée is usually lightly sweetened but others might need a bit of sweetness
  • mix the remaining purée into the coconut cream while whipping for a mango coconut cream frosting.
ingredients needed for making vegan mango cake

How to make Vegan Mango Bundt Cake :

dry ingredients for vegan mango cake in a glass bowl

In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.

wet ingredients for mango cake batter in a glass bowl

Then add in the flour, baking powder, baking soda, and salt to the bowl in that order. Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. (Alternatively Mix all ingredients listed under dry ingredients. then add to wet)

dry and wet ingredients being combined in a glass bowl to make cake batter

If it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until a smooth but thick batter forms. Set aside

vegan cake batter in a glass bowl

Make the mango layer: add the mango puree and cornstarch to a skillet over medium heat.

Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 6 minutes. Let the puree cool to lukewarm.

mango puree in a small glass bowl
mango drizzle in a glass bowl

Grease your bundt cake pan or regular cake pan and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.

vegan mango cake batter being filled into springform pan

Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.

bundt cake pan with cake batter and mango puree
bundt cake with cake batter

Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.

freshly baked mango bundt cake on a white cake stand

Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan.

eggless mango bundt cake on a white cake stand with mango drizzle

Remove the cake from the pan and flip it over if you are using the bundt cake pan.

Decorate the cake as needed. I just use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag.

Serve:

Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream.

Storage:

refrigerate in a closed container for upto 6 days.

a slice of mango bundt cake with a fork on the side

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 14 votes (4 ratings without comment)

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58 Comments

  1. Graziella A Dionizio says:

    Can you use coconut oil

    1. Vegan Richa Support says:

      Use refined coconut oil if you don’t want a coconut oil flavor.

  2. Graziellla says:

    WHAT KIND OF OIL IS USED?

    1. Richa says:

      Neutral sunflower or safflower

  3. Krithika says:

    Would a 6 cup Bundt pan work for this recipe?

    1. Vegan Richa Support says:

      Yes, it will work.

  4. Nae Bey says:

    5 stars
    Great recipe. I had to double the ingredients in order for it to fit and be full size in my bundt cake pan. Next time I will put more sugar, because even doubling the sugar was not enough for my liking. I will probably put a cup and a half of brown sugar next time.

    1. Vegan Richa Support says:

      perfect

  5. Cecilia says:

    Is it possible to switch the flours for a all purpose flour?

    1. Vegan Richa Support says:

      yes

  6. Mauree says:

    5 stars
    Wow, what a delicious dessert. Not too sweet and the mango flavor is just perfect.❤️

    1. Vegan Richa Support says:

      yay, thank you!

  7. Josie says:

    5 stars
    I made this in a mini bundt cake pan and cooked for 20 minutes and it was amazing!

    1. Richa says:

      Awesome