Vegan Mango Bundt Cake Recipe – Moist, Eggless & Flavor-Packed Dessert

Vegan baking doesn’t have to be complicated or bland, and this vegan mango bundt cake is proof. It’s a soft, moist, tropical dessert made without eggs, dairy, or butter—just pure mango magic. Whether you’re new to vegan baking or just looking for a unique eggless mango cake, this recipe brings the perfect balance of flavor, texture, and simplicity.

Let’s walk through a complete, up-to-date guide to making a fresh mango bundt cake that’s 100% plant-based and 100% delicious.

Why Try This Vegan Mango Cake?

This recipe is tailored for modern bakers who want something quick, easy, and flavorful. It uses everyday ingredients, no fancy equipment, and is perfect for summer or any time you crave a fruity dessert.

Here’s what makes it a favorite:

Fully eggless and dairy-free
Uses fresh or canned mango pulp
Light, fluffy, and rich in mango flavor
Bakes beautifully in a bundt pan
Great for parties, potlucks, and family gatherings

Ingredients You’ll Need

You’ll need simple pantry staples along with mango pulp for this recipe. Here’s the complete list:

Dry Ingredients:

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
Pinch of salt

Wet Ingredients:

1 cup mango pulp (fresh Alphonso or canned)
¾ cup sugar (adjust for sweetness of mangoes)
½ cup neutral oil (like sunflower or canola)
1 tsp vanilla extract
1 tbsp apple cider vinegar or lemon juice
¼ cup plant-based milk (almond or oat preferred)

Optional Add-ins:

½ tsp cardamom powder for an Indian twist
¼ cup chopped pistachios or cashews
Coconut flakes for topping

How to Make Vegan Mango Bundt Cake

Follow this step-by-step guide for perfect results every time.

Step 1: Prep Your Pan and Oven
Preheat your oven to 175°C (350°F). Grease a bundt cake pan with oil or vegan butter, then lightly dust it with flour to prevent sticking.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mango pulp, sugar, oil, vanilla extract, and vinegar. Whisk until smooth and creamy. Add the plant-based milk and mix again.

Step 3: Sift and Fold Dry Ingredients
In another bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mix in batches. Gently fold using a spatula. Don’t overmix—it should be just combined to keep the cake soft.

Step 4: Add Extras (Optional)
If using cardamom or chopped nuts, fold them in at this stage. They give a lovely texture and depth to the cake.

Step 5: Bake
Pour the batter into your prepared bundt pan. Tap the pan lightly to remove any air bubbles. Bake for 35–40 minutes or until a toothpick inserted comes out clean.

Step 6: Cool and Unmold
Let the cake rest in the pan for 10–12 minutes. Then gently invert it onto a cooling rack. Allow it to cool completely before slicing.

Topping Ideas

While this mango cake is flavorful on its own, you can level it up with these toppings:

Light mango glaze (mix powdered sugar with mango pulp)
Dust of icing sugar
Toasted coconut flakes
Thin drizzle of vegan white chocolate

Storage Tips

Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life (up to 5 days). You can also freeze slices wrapped in foil for up to 2 months.

Fresh vs Canned Mango Pulp: Which is Better?

Both work well in this recipe. Fresh Alphonso or Kesar mango pulp gives the most authentic flavor and fragrance. Canned pulp is convenient and consistent. Just ensure it’s unsweetened or adjust your sugar accordingly.

Best Bundt Pan Size for This Recipe

Use a 6-cup capacity bundt pan. If using a larger one, the cake may appear flatter. You can also double the recipe for a 10-cup bundt pan and bake a little longer.

Serving Suggestions

Pair slices with: