Vegan Mango Cake Loaf – Eggless, Dairy-Free & Tropical
This Vegan Mango Cake Loaf is the perfect treat for mango lovers. Moist, lightly sweet, and bursting with tropical flavor, it’s made without eggs or dairy — but you’d never know it!
Fresh mango purée gives the loaf its natural sweetness and sunny color, while coconut oil and almond milk create a soft crumb. Topped with a simple mango glaze, this loaf is a showstopper for summer picnics, tea parties, or just a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup fresh mango purée (ripe mangoes, blended)
- ¾ cup granulated sugar
- ½ cup almond milk
- ½ cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons mango purée
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan.
- In a large bowl, sift flour, baking powder, baking soda, and salt.
- In another bowl, whisk mango purée, sugar, almond milk, coconut oil, vanilla, and lemon juice.
- Gently fold wet ingredients into dry until just combined. Avoid overmixing.
- Pour batter into the loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let loaf cool completely before adding glaze.
- For glaze: whisk powdered sugar, mango purée, and lemon juice until smooth.
- Drizzle glaze over cooled loaf and garnish with fresh mango slices or mint.
Why You’ll Love This Recipe
- No eggs, no dairy: 100% vegan but still rich and moist.
- Tropical twist: Real mango flavor shines through.
- Loaf-style cake: Easy to slice and perfect for sharing.
- Customizable glaze: Swap with vegan cream cheese frosting for extra richness.
Vegan Mango Cake Loaf
This Vegan Mango Cake Loaf is moist, fluffy, and bursting with tropical flavor. Made with fresh mango purée, almond milk, and coconut oil, it’s a dairy-free, eggless treat topped with a light mango glaze.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a large bowl, sift flour, baking powder, baking soda, and salt.
- In another bowl, whisk mango purée, sugar, almond milk, coconut oil, vanilla, and lemon juice.
- Gently fold wet ingredients into dry until just combined. Avoid overmixing.
- Pour batter into the loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let loaf cool completely before adding glaze.
- For glaze: whisk powdered sugar, mango purée, and lemon juice until smooth.
- Drizzle glaze over cooled loaf and garnish with fresh mango slices or mint.
Nutrition
Notes
Use sweet, ripe mangoes for the best flavor. Store loaf covered in the fridge for up to 3 days.
Tried this recipe?
Let us know how it was!Serving Suggestions
Serve your Vegan Mango Cake Loaf with:
- Iced tea or coffee for a refreshing pairing.
- A scoop of dairy-free vanilla ice cream.
- Fresh tropical fruits like pineapple, papaya, or kiwi.
Tips & Variations
- Gluten-Free Option: Use a gluten-free flour blend.
- Extra Mango Flavor: Fold diced mango chunks into the batter.
- Nutty Crunch: Add chopped pistachios or coconut flakes to the top.
- Spiced Version: Add cardamom or cinnamon for a warm note.
