Vegan Mango Loaf Cake – Moist, Simple!

This vegan mango loaf cake is made with 11 ingredients, bakes in under an hour, and is entirely dairy-free and egg-fre! It’s incredibly moist, with a tender, tropical crumb, topped with a creamy vegan mango buttercream that makes it look like something from a very good café window. Soft, fluffy, and bursting with mango from the very first bite. This one is a keeper!

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Can I tell you something? I genuinely think mangos in baking are one of the most underrated bakes in existence. It’s so satisfying to pull a perfectly risen, golden loaf out of the oven, slicing through it, and seeing that beautiful, tender crumb inside. And this vegan mango loaf cake takes that satisfaction to a whole new level.

The mango purée goes straight into the batter alongside Alpro vegan Greek yoghurt, and those two ingredients together create something truly special. The yoghurt adds this gorgeous richness and tang that keeps the crumb incredibly moist and tender, while the mango brings that bright, tropical, almost floral sweetness that makes every slice taste like a holiday. Topped with a silky vegan mango buttercream, this is the kind of bake that has people asking for the recipe before they have even finished their slice.

Eleven ingredients. One tin. Minimal washing up. Maximum tropical vibes. Let’s do this!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives this vegan mango loaf cake its structure and that beautifully soft, close crumb we want in every slice. Standard all-purpose plain flour is exactly right here. If you need it gluten-free, a 1:1 gluten-free flour works brilliantly too. King Arthur is my go-to, and it gives you a loaf that is still wonderfully moist and tender.

Caster sugar: Caster sugar dissolves quickly and evenly into the batter, giving this vegan mango loaf cake a gentle sweetness that lets the mango do the talking. Golden caster sugar works just as well if that is what you have. You can also use granulated sugar or coconut sugar for a less refined option, although it will give the loaf a slightly darker caramel-coloured crumb.

Vegetable oil: Oil is the secret to a loaf cake that stays wonderfully soft for days. It does not solidify when cool the way butter does, which means the crumb stays just as moist and tender on day three as it was when the loaf first came out of the oven. Sunflower or rapeseed oil are both perfect choices and completely neutral, so the mango flavour takes centre stage.

Mango, puréed: Puréed fresh mango is what makes this loaf so special and so much more interesting than a standard vegan loaf cake. It goes straight into the wet ingredients and infuses the entire batter with the most gorgeous, fragrant, naturally sweet tropical flavour. Ripe, deeply fragrant mangoes give you the best possible result. Frozen mango works well as a substitute, just thaw completely and drain off any excess liquid before blending it smooth.

Soy milk: Soy milk is combined with apple cider vinegar to create a vegan buttermilk that gives the loaf its beautiful, even rise and keeps the crumb light and tender throughout. Soy milk is the best option because it curdles most effectively with the vinegar, but any unsweetened plant milk works as a substitute if soy is not your preference.

Vegan Greek yoghurt: Vegan Greek yoghurt is the ingredient that takes this loaf to another level. I use Alpro’s vegan Greek yoghurt. It adds moisture and richness. I use Alpro here because it gives the loaf such a soft, tender crumb. Stick to plain, unsweetened vegan Greek-style yoghurt, coconut yoghurt is a lovely substitute too.

Vegan mango buttercream frosting: Vegan mango buttercream is the finishing touch that makes this loaf feel like proper summer. It is creamy, smooth, and packed with real mango flavour, and it spreads beautifully over the cooled cake. I have a full recipe for it on my website, so you can make that while the loaf is baking and cooling and have it ready to go.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

2lb loaf tin: A standard 2lb loaf tin is exactly what you need for this vegan mango loaf cake. Line it generously with baking parchment and leave an overhang on the two long sides so you can lift the whole loaf out cleanly without any wrestling or crumbling. 

Blender or food processor: A blender or food processor is essential for blitzing the mango into a completely smooth, lump-free purée before it goes into the batter. Any remaining chunks of mango will create uneven wet patches in the crumb, so blend until the purée is silky and glossy. A hand blender works perfectly well too if that is what you have.

Large mixing bowl: A large mixing bowl is where the dry ingredients come together and where the full batter is made. Go for something wide and stable because a narrow, tall bowl makes folding the wet and dry ingredients together far more frustrating than it needs to be.

Measuring jug: A measuring jug is ideal for making the vegan buttermilk and mixing together all the wet ingredients before they join the dry ones. The spout makes combining the mixtures easy and neat, which is always a win.

Silicone spatula: A silicone spatula is indispensable here and honestly throughout the whole bake. Use it to fold the wet and dry ingredients together with a gentle hand, scrape absolutely every last bit of batter into the tin, and spread the mango buttercream over the cooled loaf in smooth strokes.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan mango loaf cake

Preheat your oven to 180°C and line your 2lb loaf tin with baking parchment, leaving a generous overhang on the long sides.

Step 1: Blend the mango

Let’s start mking this loaf cake, shall we? In your measuring jug, combine the soy milk and apple cider vinegar, give it a quick stir, and leave it for a couple of minutes while it turns into a vegan buttermilk. While that’s happening, peel your ripe mango and blitz it in a blender or food processor until you have a completely smooth, glossy, golden purée. Set both aside, ready to go into the batter.

Step 2: Mix the dry ingredients

Now onto making the batter. Add the plain flour, caster sugar, cornflour, baking powder, and baking soda to your large mixing bowl and give everything a good whisk until it’s completely combined and lump free.

It only takes a minute, but it’s worth doing properly. You want those raising agents evenly distributed through the flour so the loaf rises nicely and has that lovely, even crumb all the way through. No one wants a loaf that’s dense at the bottom and fluffy at the top, trust me.

Step 3: Combine the wet ingredients and make the batter

Let’s bring everything together! Add the mango purée, vegetable oil, vegan Greek yoghurt, and vanilla extract to the jug with your curdled vegan buttermilk and give it a good stir until everything is smooth and well combined.

Pour the wet mixture into the dry ingredients and gently fold everything together with your silicone spatula. Fold until you can no longer see streaks of flour, and then stop. Seriously, that’s all it needs. Every extra stir after that is only going to work against that lovely, fluffy loaf we’re after.

Step 4: Bake the loaf

It’s time to get this gorgeous loaf into the oven. Pour the batter into your lined loaf tin and smooth the top with your spatula. Pop it into the centre of the preheated oven and bake for 50 to 60 minutes, until it’s beautifully risen and deeply golden, and a skewer inserted into the thickest part of the centre comes out clean.

If the top starts browning a little too quickly while the middle is still baking, don’t panic. Just loosely cover it with a piece of foil for the last 10 to 15 minutes. This protects the top while letting the loaf carry on baking underneath.

Once it’s done, leave it to cool in the tin for 15 minutes. Then use the parchment overhang to carefully lift it onto a wire rack and leave it to cool completely.

Step 5: Frost and serve

Once the loaf is completely cool, it’s time for the best part. Spoon the vegan mango buttercream generously over the top and spread it across the surface with your silicone spatula or palette knife. You can keep it smooth and neat, or swirl it with the back of a spoon for a more textured finish. Honestly, both look lovely on that golden loaf.

Slice it thick, serve it up, and try to act casual about just how good it tastes.

Serving tips and ideas

• For something fresh and pretty, add a few small pieces of fresh mango on top of individual slices alongside the frosting. That little burst of juicy fruit works so well with the rich loaf.
• A scoop of vegan coconut ice cream with a little passion fruit pulp makes it a wonderfully tropical dessert!
• This would also be gorgeous as part of a summer afternoon tea spread, especially alongside a few other fruity bakes for a colourful table.
• And if you want to make it feel a little extra special, drizzle some mango coulis over the frosted loaf just before serving. It gives the whole thing a lovely glossy finish.

Expert tips and tricks

Ripe mango makes all the difference

This really does make a difference. The whole flavour of this loaf comes from the mango purée, so a ripe, fragrant mango will give you a much better result than a firm, unripe one. If your mangoes need a little more time, pop them into a paper bag at room temperature for a day or two. They will ripen beautifully, and honestly, the wait is worth it.

Do not open the oven door too early

I know the smell of this loaf baking is practically irresistible, but try not to keep opening the oven door to check on it. Before 40 minutes, the centre is still setting, and that sudden drop in temperature can make the loaf sink. Set a timer, walk away, and let the oven do its thing. 

Cool completely before frosting

Please let the loaf cool completely before you even think about frosting it. Warm cake will make the mango buttercream melt and slide everywhere instead of sitting beautifully on top. I know waiting is hard when the loaf smells this good, but give it the full cooling time and you will be glad you did.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s much more accurate, and measuring correctly is important for getting the best result.

Recipe variations

• If you’re a coconut person, mango and coconut is such a good combination. Add some desiccated coconut to the batter, and it adds a nice texture throughout the crumb. It’s basically a tropical holiday in cake form.
• Mango and lime are one of those combinations that just work, aren’t they? A little lime zest in the batter brings a lovely sharpness to the sweetness of the mango and makes the whole loaf taste brighter and fresher.
• Prefer something a little simpler? A simple vanilla glaze works beautifully for this loaf cake too! It gives you a lighter topping while letting the mango flavour in the loaf do most of the talking, and it’s especially nice if you want something a little less rich than buttercream.
• For something a little different, mango actually is nice with warm spices too! A little cardamom and ginger bring out the sweetness of the fruit without overpowering it, and I love this version with a cup of chai or a really good cup of tea.

How to store

• Room temperature: Once frosted, this vegan mango loaf cake can be stored covered at room temperature for up to 1 day in a cool spot. It is best moved to the fridge after the first day to keep it fresh, particularly in warmer weather when the buttercream can start to soften. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the frosted loaf covered in an airtight container or wrapped in cling film in the fridge for up to 2 to 3 days. The crumb stays moist in the fridge. Bring individual slices to room temperature for 15 to 20 minutes before eating for the soft texture, as the loaf can firm up slightly when chilled.

• Freezer: The loaf freezes well for up to 2 to 3 months. Cool completely, wrap tightly in cling film and then put in a freezer-friendly airtight container and freeze. Defrost fully at room temperature before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why did my loaf sink in the middle?

Oh, a sinking loaf is so frustrating and I have been there! The most common reason is that the loaf was not fully baked through the centre before it came out of the oven. It can look golden and done on the outside while still being underbaked in the very middle, which is why the skewer test is so important every time.

Other culprits could be opening the oven door too early, which causes a sudden drop in temperature that can collapse the structure, adding too much leavening agents, or over-mixing the batter, which can affect the texture. Take it steady, trust the skewer, and keep that oven door firmly shut.

Why is my mango loaf dense instead of fluffy?

A dense loaf cake is often down to over-mixing the batter, and it is such a common thing to do because the instinct is always to mix until everything looks perfectly silky smooth. But once the wet and dry ingredients come together, every extra fold is working against that light, tender crumb we want.

Fold gently and stop the moment the flour streaks disappear. Also check your baking powder and baking soda are fresh, as old raising agents cannot give the loaf the lift it needs.

How do I get a perfectly domed top on my loaf?

A beautiful domed top is partly down to the batter consistency and partly down to oven temperature. Make sure you are not over-filling the tin; the batter should come about two-thirds of the way up the sides to give it room to rise and dome beautifully.

A properly preheated oven is also key. Putting the loaf into an oven that is still heating up means it will not get that initial burst of heat that helps the dome form. And resist the urge to open the oven door until the loaf is properly set.

Can I bake this in a different sized tin?

You can, though the baking time will need adjusting depending on the size and depth of the tin you use. A smaller, deeper tin will need more time in the oven, while a wider, shallower tin will bake more quickly. If you use a round cake tin, the loaf will bake faster and more evenly, probably around 30 to 35 minutes at the same temperature.

Always use the skewer test rather than a fixed time when baking in a different-sized tin, and start checking earlier than you think you need to just to be safe.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this mango loaf cake because it is:

• super easy to make
• simple and delicious
• great summer treat

Want more recipes like this?

Try my other delicious cakes and dessert recipes you might enjoy!

• Plum Loaf Cake
• Blueberry Banana Bread
• Strawberry Loaf Cake
• Cinnamon Loaf Cake
• Lemon Pound Cake
• Carrot Cake Loaf
• Chocolate Loaf Cake
• Apple Bread
• 5 Ingredient Banana Bread
• Pumpkin Banana Bread

Visit the bread and loaves page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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