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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh mango purée ripe mangoes blended
  • 3/4 cup granulated sugar
  • 1/2 cup almond milk
  • 1/2 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1/2 cup powdered sugar for glaze
  • 2 tablespoons mango purée for glaze
  • 1 teaspoon lemon juice for glaze

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Blender

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. In a large bowl, sift flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk mango purée, sugar, almond milk, coconut oil, vanilla, and lemon juice.
  4. Gently fold wet ingredients into dry until just combined. Avoid overmixing.
  5. Pour batter into the loaf pan and smooth the top.
  6. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
  7. Let loaf cool completely before adding glaze.
  8. For glaze: whisk powdered sugar, mango purée, and lemon juice until smooth.
  9. Drizzle glaze over cooled loaf and garnish with fresh mango slices or mint.

Notes

Use sweet, ripe mangoes for the best flavor. Store loaf covered in the fridge for up to 3 days.