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Mango cake | Vegan mango cake

Mango cake recipe | vegan mango cake | no maida, no sugar cake recipe |mavina hannina cake
This vegan mango cake is a delightful treat that redefines indulgence with a healthier twist. Instead of regular sugar, we’ve used jaggery, which imparts a natural sweetness and a rich, caramel-like flavor. The base of the cake is made with wheat flour, providing a wholesome and nutritious alternative to all-purpose flour. To ensure it’s entirely plant-based, we’ve substituted dairy milk with soy milk, which perfectly complements the tropical essence of mango. The result is a moist and flavorful cake that is both indulgent and guilt-free, perfect for any occasion. Enjoy a slice of this vegan mango cake, crafted with wholesome ingredients and packed with natural goodness.

For other vegan recipes check this recipe archive


  • 2 ripe mangos
  • 1 cup whole wheat flour / godhi hittu
  • 1 cup =250 ml
  • 1/2 cup jaggery
  • 3/4 cup non dairy milk(I am using soya milk) or dairy milk
  • 3/4 tsp baking soda
  • 2 ripe mangos
  • 1/4 tsp salt
  • 1/4 tsp salt
  • 1/3 cup oil or butter
  • chopped cashews and almonds – 10 each
  • 1 tsp lime/lemon juice


  1. Begin by greasing your cake pan and setting it aside to ensure it’s ready for the batter.
  2. Wash, peel, and cut the mangoes into small pieces.
  3. In a bowl, combine or sieve the wheat flour, baking soda, and baking powder.
  4. Take around 1/2 cup of soy milk in a bowl, add lemon juice, and whisk it well
  5. Add jaggery and oil to the soy milk mixture, and whisk until everything is well combined.
  6. Add the wheat flour mixture, a pinch of salt, half of the chopped nuts, and the mango pieces to the wet ingredients. Mix everything well. Adjust the consistency with additional soy milk if needed.
  7. Sprinkle the remaining chopped nuts on top of the batter.
  8. Preheat your oven to 180˚C (350˚F).
  9. Place the cake pan in the preheated oven and set the timer for 40 minutes. Check the cake after 35 minutes by inserting a fork or toothpick into the center. If the batter sticks, bake for a few more minutes.
  10. After 40 to 45 minutes, check again. When the toothpick comes out clean, the cake is done. Allow it to cool.
  11. Once cooled, remove the cake from the pan, cut it into slices, and enjoy your vegan mango cake!