Vegan Mango Sheet Cake – Easy & Moist!

This easy and simple vegan mango sheet cake is made with only 10 ingredients, bakes in just 30 minutes, and is completely dairy-free and egg-free! Real puréed mango goes straight into the batter for the most incredible natural tropical flavour, topped with a creamy vegan mango buttercream and fresh mango chunks on top. Soft, moist, fluffy, and honestly one of the most delicious cakes I have ever made. Summer in a tray, right here!

*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.

Mango season just got a whole lot more delicious! Let’s picture this. It is a warm, sunny day. You have a fridge full of ripe mangoes. And you are trying to decide what to do with them. Make this mango sheet cake. Immediately. Do not even think about it.

The cake is moist, fluffy, and soft, with this gorgeous, fragrant mango flavour woven all the way through the sponge. The mango buttercream on top is creamy and tropical and pairs with the fresh mango chunks scattered over it beautifully. It looks like sunshine on a plate and it tastes even better than that sounds!

One tray. One bowl. 10 ingredients. This is the mango recipe you have been waiting for!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives this vegan mango sheet cake its structure and that beautiful, tender crumb that holds together so well when sliced. Standard all-purpose plain flour is exactly what you need. Going gluten-free? A 1:1 gluten-free flour, King Arthur is my favourite, swaps in seamlessly and still gives you a wonderfully soft, moist result.

Caster sugar: Caster sugar melts smoothly and evenly into the batter, giving the cake a gentle sweetness for the natural flavour of the mango. Golden caster sugar works just as well and adds a very subtle depth. Coconut sugar is a great less refined swap too, though it will give the cake a slightly darker, more caramel-toned crumb.

Vegetable oil: Oil is what makes this sheet cake stay incredibly moist for days after baking. It does not firm up when cool the way butter does, which is why oil-based cakes have that lovely, squidgy texture. Sunflower or rapeseed oil are both brilliant here, completely neutral in flavour and perfect for letting the mango shine.

Mango, puréed: This is the ingredient that makes everything about this cake so special. Fresh, ripe mango is blended until completely smooth and stirred directly into the wet ingredients, infusing the entire batter with the most gorgeous tropical flavour. Use the ripest mango you can get your hands on. Frozen mango works brilliantly as a substitute, just thaw it completely and drain any excess liquid before blending.

Soy milk: Soy milk is combined with apple cider vinegar to make a vegan buttermilk, which gives the cake that beautiful, airy lift and keeps the crumb wonderfully tender. Soy milk is the best choice here because it curdles most effectively with the vinegar, but any unsweetened plant milk can be used if that is what you have.

Vegan mango buttercream frosting: This is the crowning glory of the whole cake, and I have a full recipe for it on my website! It is creamy, smooth, and packed with real mango flavour, and it spreads over the cooled cake beautifully. You will also need a generous amount of fresh mango chunks to scatter over the top once the cake is frosted, which adds freshness, texture, and makes the whole thing look gorgeous.

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

20 x 30cm baking tray: A 20 x 30cm rectangular baking tray is the ideal size for this vegan mango sheet cake, giving you an even depth throughout and plenty of generous slices to go around. Line it with baking parchment and leave a small overhang on the sides so you can lift the whole cake out cleanly once it has cooled.

Blender or food processor: A blender or food processor is essential for getting the mango purée completely smooth before it goes into the batter. Any chunks of mango left in the purée will create uneven pockets in the sponge and affect the texture of the finished cake. Blend it until it looks like a glossy, silky, sunshine-yellow liquid and you are golden.

Large mixing bowl: A large mixing bowl is where the dry ingredients come together and where the batter is made. Go for something wide and stable with plenty of room to fold comfortably, because a cramped bowl and an enthusiastic silicone spatula is a recipe for batter everywhere.

Measuring jug: A measuring jug is perfect for making the vegan buttermilk and combining all the wet ingredients before they go into the dry mix. The spout makes pouring into the dry ingredients neat and controlled, which I always appreciate when I am trying to keep my kitchen from looking like a complete disaster zone.

Silicone spatula: A silicone spatula is essential for folding the wet and dry ingredients together gently, scraping every last bit of that gorgeous mango batter into the tin, and spreading the mango buttercream over the cooled cake.

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

How to make vegan mango sheet cake

Preheat your oven to 180°C (350°F) and line your 20 x 30cm baking tray with baking parchment, leaving a small overhang on the sides.

Step 1: Get everything ready

In your measuring jug, combine the soy milk and apple cider vinegar, give it a quick stir, and leave it to sit for a couple of minutes while it does its buttermilk thing. In the meantime, blend your ripe mango until it is completely smooth. Look at that colour! You want a glossy, golden purée with absolutely no chunks left in it. Set both aside and let’s get on with the cake.

Step 2: Mix the dry ingredients

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until everything is nicely combined and there are no lumps left. Give it a proper whisk here rather than a quick once-over, it means all those raising agents are spread evenly through the flour, so every part of the cake gets the same lovely lift.

Step 3: Combine the wet ingredients and make the batter

Add the vegetable oil, mango purée, and vanilla extract to the jug of vegan buttermilk and give everything a good stir. That gorgeous golden-orange mixture is going to carry all the way through the cake, so you already know we are in for something good.

Pour the wet mixture into the dry ingredients and gently fold everything together with your silicone spatula. Once those last little streaks of flour disappear, stop. Seriously, put the spatula down! Over-mixing is what can turn a lovely fluffy cake into a dense one, and we have come too far for that.

Step 4: Bake the cake

Baking time! Pour the batter into your prepared tray and use your silicone spatula to nudge it right into the corners. Give the top a quick smooth over, then pop it into the centre of the oven. Bake for 30 to 35 minutes, until golden, nicely risen, and a skewer inserted into the centre comes out clean.

Once it is out of the oven, leave the cake in the tin for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Now comes the hardest part: let it cool completely. I know you want to frost it, but warm cake and buttercream are not friends. Trust me on this one.

Step 5: Frost and finish with fresh mango

Once the cake is completely cool, transfer it to a serving board or plate. Spoon over the vegan mango buttercream and spread it across the top with a palette knife or offset spatula. I love leaving a few soft swirls rather than making it perfectly smooth, but honestly, go with whatever look you fancy. It is going to look gorgeous either way!

Now for my favourite bit: the fresh mango. Scatter generous chunks over the top, either casually or in a pretty little pattern if that is more your thing. Then slice it up and get ready for the compliments. Enjoy!

Serving tips and ideas

•  Planning a summer garden party? Put this cake right in the middle of the table. It is such a cheerful centrepiece, and it tastes like sunshine in every bite.
• Honestly, a slice with a scoop of vegan coconut ice cream is hard to beat. The cold, creamy coconut against that sweet mango cake is such a good combination.
• If you want to go all-out tropical, add a couple of fresh passion fruit halves on the side and spoon some of the pulp over the mango topping. That little hit of sharpness works so well with the sweet cake!
• Cut the cake into neat little squares and arrange them on a serving board when you are feeding a crowd. It is one of those desserts that looks like you made a huge effort, even though the cake does most of the work for you.

Expert tips and tricks

Use the ripest mango you can find

The flavour of this entire cake comes from the mango, so this is one place where it really pays to use good, ripe fruit. Look for mangoes that smell fragrant and give slightly when you press them. The flesh should be deep golden yellow and juicy, without lots of fibrous bits. If your mangoes are still firm and barely smell of anything, give them another day or two at room temperature. You will get a much sweeter, more fragrant purée once they are properly ripe.

Blend the mango until completely smooth

This one is worth repeating because it makes a real difference. Any little chunks or fibres left in the purée can create wet pockets in the sponge, so give the mango a proper blitz until it is completely silky. You want it smooth enough that you could pour it straight into a glass. That is the texture we are after.

Cool the cake fully on a wire rack

I know, I know. The smell of freshly baked mango cake makes waiting feel impossible. But please let it cool completely before you add the buttercream. Warm cake will soften and slide the frosting around, and you will lose that lovely smooth finish. Pop it on a wire rack, make yourself a cup of tea, and come back when it is cool. Future you will be very glad you did!

Add the fresh mango just before serving

Fresh mango makes the top of this cake look so pretty, but it does release a little moisture as it sits. If you want the topping to look fresh and the buttercream to stay lovely and firm, add the mango chunks as close to serving time as you can. It only takes a minute and makes such a difference.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• If you fancy a mango and coconut version, add a teaspoon of coconut extract to the wet mixture and some desiccated coconut to the dry mixture. The two flavours work so well together, and you get that lovely tropical combination.
• For a mango and lime twist, add the zest and juice of a lime to the wet ingredients. The little bit of tang cuts through the sweetness of the mango and makes the cake taste so fresh.
• If you love passion fruit, try spooning some fresh passion fruit pulp over the mango buttercream before adding the mango chunks. That sharp, tangy flavour with the sweet mango is such a good combination.
• You can also swap the mango buttercream for vegan vanilla buttercream and add a little mango compote over the top instead. You still get plenty of mango flavour, but it gives the cake a lovely different look.

How to store

• Room temperature: Once frosted with the mango buttercream, this vegan mango sheet cake can be kept covered at room temperature for up to 1 day in a cool spot. If your kitchen is warm or the fresh mango chunks are already on top, it is best moved to the fridge straight away to keep the frosting firm and the mango fresh. 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 cake covered in the fridge for up to 2 to 3 days. The cake itself stays wonderfully moist in the fridge, and the mango flavour can deepen slightly as it sits. Bring individual slices to room temperature for 15 to 20 minutes before serving for the best soft, tender texture. If possible, add the fresh mango chunks to the top fresh each time you serve rather than storing them on the cake.

• Freezer: The cake without mango chunks on top can be frozen for up to 2 to 3 months. Once fully cooled, wrap in cling film and then an airtight container and freeze. Defrost at room temperature fully before frosting and serving. You can freeze the cake and frosting separately or freeze the cake frosted. 

*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

Can I use tinned mango instead of fresh?

Yes, you can! Tinned mango in syrup or juice works well as a substitute when fresh mango is not available or not in season. Just drain it very thoroughly and pat it dry before blending, as tinned mango holds a lot of liquid that can make the batter too wet if it goes in undrained. The flavour might be slightly different to fresh but still lovely and tropical. Just be aware that tinned mango can be sweeter than fresh, so you might want to reduce the caster sugar very slightly to compensate.

My cake is dense, what went wrong?

A dense sheet cake is almost always caused by over-mixing the batter or old raising agents that have lost their effectiveness. Over-mixing develops the gluten in the plain flour and creates a tight crumb rather than a light, fluffy one, so always fold gently and stop the moment the flour streaks disappear. Also make sure your baking powder and baking soda are fresh, as they do lose their potency over time and will not give the cake the lift it needs 

Can I add mango pieces into the batter as well as on top?

You can, though I would advise cutting them very small. Large chunks of mango in the batter can also make the sponge quite wet in places and affect the overall texture, so keep the pieces small and the quantity modest. 

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 sheet cake because it is:

• simple and moist
• easy to make
• perfect summer bake

Want more recipes like this?

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

• Peach Sheet Cake with Cream
• Blueberry Sheet Cake
• Vanilla Sheet Cake
• No-bake Mango Cheesecake
• Lemon Cake
• Strawberry Loaf Cake
• Peach Muffins
• Strawberry Blueberry Pie
• Mango Loaf Cake

Visit the cakes and cupcakes 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!

Recipe Card

Print