This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Super easy to make with simple ingredients! Gluten-free option included.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Dessert, SnackCuisine: American, IndianKeyword: mango bundt cake Servings:
Calories: 147kcal

Wet ingredients for the cake:
1 cup (240 ml) non-dairy milk , such as almond, oat, soy or light coconut milk
1/4 cup (65 g) mango puree , See note
1 teaspoon apple cider vinegar or white vinegar
1/3 cup (65 g) sugar
1/4 cup (60 ml) oil
1 teaspoon vanilla extract
Dry ingredients:
1 1/2 cups (190 g) all purpose flour use more if needed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the mango layer in between and drizzling
1 1/2 cups (355 ml) mango puree/pulp , I use canned purée/pulp. see notes
1 teaspoon cornstarch or tapioca starch
Make the batter: In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
Then add in the flour, baking powder, baking soda, and salt to the bowl in that order.
Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. if it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
Make the mango layer; add the mango puree and cornstarch to a skillet over medium heat. Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 8 minutes. Let the puree cool completely or atleast lukewarm.
Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.
Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan. Remove the cake from the pan and flip it over if you are using the bundt cake pan.
Use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.
Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée.
Store in the fridge for upto 6 days.

Nutrition Facts

Mango Layered Bundt Cake

Amount Per Serving

Calories 147Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.4g3%

Sodium 148mg6%

Potassium 147mg4%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 11g12%

Protein 2g4%

Vitamin A 402IU8%

Vitamin C 14mg17%

Calcium 60mg6%

Iron 1mg 6%