Mango Cupcakes With Mango Buttercream Frosting

Mango Cupcakes

As Thanksgiving approaches, I know all of you — vegan or not– are looking for great options to the same-old-same-old pumpkin pie, sweet potato pie or whatever tired old orange-colored dessert it is that typically graces your Thanksgiving table. Well, I have one for you and every word of it is like a fresh, sweet, tropical kiss: vegan Mango Cupcakes with Mango Buttercream Frosting.

Mmmm…As you already know, I love my cupcakes. After all, how can anyone not love portion-controlled indulgence? And yes, I’ll admit, these are indulgent, and rich, although probably nowhere near as rich as a non-vegan version could be. Besides, all of us need a little indulgence every now and then, don’t we? And what can be more comforting than a soft, fluffy cupcake covered with mounds of soft, fluffy frosting.I use canned mango puree in these cupcakes. Try to use the puree of Alphonso mangoes (which is available in Indian stores) because this is by far the richest and most full-bodied and sweetest mango you’ll ever taste. Hands down.

The buttercream is made with vegan butter (like Earth Balance) and shortening with a dash of mango puree and trust me, one bite of this and you will feel like you’ve just died and gone to heaven. It’s a beautiful, versatile icing and one that you can use to frost all kinds of cakes.

Time to go, but here are the recipes. Enjoy, all!
Mango Cupcakes with Mango Buttercream

Mango Cupcakes With Mango Buttercream Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1½ cups All Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp CardamomPowder
  • Sift all the ingredients into a bowl and set aside.
  • In another bowl, beat together until well-mixed:
  • 1½ cups Mango Pulp or Puree
  • ⅓ cup Canola Oil
  • ⅔ cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 8 tbsp (1 stick) Vegan Butter like Earth Balance
  • 8 tbsp Vegetable Shortening
  • 2 cups Powdered Sugar (I’ve seen recipes that use more than 3 cups of confectioners’ sugar for the same amount of butter and shortening and if you like a really sweet frosting, you might try adding more. But 2 cups, I found, was just perfect).
  • ¼ cup Mango Pulp or Puree
  • 1 tsp Pure Vanilla Extract
  2. Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  3. Divide the batter equally among 12 cups of a standard-sized muffin panlined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it’ll still taste delicious, though :) )
  4. Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
  6. Cream together the butter and shortening until they are fluffy, about 1 minute.
  7. Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
  8. Frost the cupcakes after they’ve cooled completely.
Mango buttercream frosting, vegan
Craving more mango? Try my Mango Cheesecake, my Mango Bread and my Mango Lassi.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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    • Anonymous says

      Hi Mihl! You can make all kinds of buttercream frosting – or cream cheese frosting – just by adding some puree or flavouring. I make caramel cream cheese, orange cream cheese, passionfruit, chocolate (yummo!), banana, vanilla, strawberry, berry, you name it – I make it (I bake for a local cafe in my home town and the customers love it!)
      my customers prefer cream cheese frosting, but I’m sure you could do the same with buttercream! My most popular cake so far is Berry Cherry and Pear cake with Berry coulis and sweet vanilla cream! It’s divine (and definitely LOW FAT… NOT haha)

      Chris 😉

  1. says

    Vaishali, that is one of the simplest and yummiest recipes for cupcakes I have even read. Got a can of Alphanso mango pulp in the pantry. Will try it out soon.
    BTW, about your comment on my post, every time I post something that has fat or dairy in it, I always wonder how you would veganize it. I did it this time for the kheer too and it was as if you read my mind and told me about using almond milk. :)

  2. says

    My mouth started watering right when I read the post title.. I’m gonna try these as soon as I find those earth balance butter sticks. Would you know if I can get them at Whole Foods? Thanks for this yummy recipe Vaishali.

  3. says

    Vaishali, Cool recipe and picture. I actually sent you an email. Does it hold up good since you don’t have any binders in there? I know banana and applesauce act like binders, but not so sure about mango puree from the can, that’s why the question.

  4. says

    Preeti, Mihl, Pari, Voracious, Thanks!

    Jaya, thanks! And yes, almond milk makes a great milk substitute in Indian sweets– not to mention healthier :)

    Nithya, Sushma, Sireesha, Cham, Skay, Superchef, Priya, Superchef, Avisha: Thanks, all!

    Pavani: I use either Crisco or Earth Balance shortening (both are vegan) and usually Earth Balance vegan butter. You can find all of it at Whole Foods.

    Savithri, Jayashree, Thanks!

    Bangalorebaker: Yes, I didn’t need a binder in this recipe. The cupcakes held together perfectly.

    Parita, Debra: Thanks!

  5. says

    The cupcakes look very moist Vaishali. I’m definitely trying this one. How many cupcakes did you get? I think the batter should be enough for one 8 inch cake.

  6. says

    Preeti, I am pretty sure you don’t get mango puree in Walmart– the only place I find it is at my Indian grocery store. If you don’t have one near you, you might want to look online. Hope that helps :)

  7. Ambica says

    Thank you! We absolutely loved this. I made it with whole wheat pastry flour(because that’s all I had) and it was moist and full of mango flavor in every bite. Please keep posting.

  8. says

    Ambica, whole-wheat pastry flour is a good substitute for all-purpose, not to mention more nutritious, so kudos on that! Glad you liked it and thanks for the feedback. :)

  9. Jamie says

    Thanks for the recipe – I am researching mango cupcake recipes for a family member’s special occasion, and being able to have one vegan cupcake option will be good. Luckily, canned mangoes are in ready supply in New Zealand.
    Other recipes I’m seeing use cardamon in cupcake recipes – do you think that will work?
    I’m also considering combining orange blossom water with mango puree; it worked in a trial of the flavours I made in a (decidedly non-vegan) muffin.

  10. says

    Vaishali, I baked these today and it came out beautifully. I used the mini bundt pans and this measurement gave 5 small cakes. The taste was very good. I think I would reduce the quantity of sugar the next time and also the cardamom powder to 1/2 teaspoon.

  11. says

    Krystyna, there are many brands of vegetable shortening in the market– Crisco is the most commonly available one. Always make sure you buy shortening that says it has no transfats.

  12. says

    Hi I am a new blogger and I came across ur blog from and I absolutely love this mango cupcakes…hands down..shall try this recipe this weekend..kudos!

  13. Anonymous says

    I just made these cupcakes today. Followed the recipe to the T, would not change anything here.
    I took it to work and all of them were gone in less than 10 minutes.Love you blog and keep those recipes coming, am going to try the Tofu patia today.
    Great blog! Thanks.

  14. Lauren says

    Just made these today for my son’s first birthday and they turned out great! I wanted something with no eggs and no dairy since he has sensitivities. I couldn’t find any mango puree so I just whizzed up some fresh mangoes with some canned peaches. I used melted coconut oil since it is better for you and the taste complimented the tropical mangoes! I sweetened them with a mixture of rapadura/honey and palm sugar. They took about 5 minutes longer to cook for me and still seemed a bit gooey in the middle… BUT after they cooled a bit they were perfect- cakey and yummy and my son made a huge mess of it , it was great :)

    didn’t ty the frosting though as shortening kind of scares me :) Went the non-vegan route and whipped creme fraiche with some sugar and vanilla ( he’s ok with cultred dairy) anyway, it was pretty tasty but not particularily thick.

    Thanks for the great recipe!! I’ll be making this again!

  15. Anonymous says

    when I beat earth balance(did not add veg shortening) with sugar. It breaks like the way milk curdles on adding lemon juice….Urs looks very nice creamy and fluffy???

  16. sainila says

    Thanks for the recipe. Can i use the same qty to make a sheet cake? Tomorrow is my son’s birthday and I want to bake this for him. Pl reply ASAP. Do i need a egg substitute if its a sheet cake instead of cup cakes? Also we dont use white sugar since its not vegan. we use cane sugar or turbinado sugar. I hope u are aware that confectioners sugar is not vegan. so what do u use in ur frosting? I see u hv used confectioners sugar. would really appreciate ur early reply since I need to bake this tmr. THanks a million.

  17. says

    Anonymous, you are probably overbeating it. I’ve never had a problem with the shortening or Earth Balance curdling. Are you using mechanized beaters, as I do? You might try slowing down a bit.

    Sainila, I haven’t baked these as a sheetcake but I don’t think it would be a bad idea. I do have a mango bread recipe that is of course a cake. You can try that, if you like–
    It uses flaxseed instead of egg replacer and you can use all-purpose flour instead of whole-wheat-pastry flour if you want a fine-textured crumb.
    You can buy vegan confectioners sugar off the web and maybe at Whole Foods, but usually I just give vegan cane sugar or turbinado a whir in my coffee grinder. It’s a mess to clean after. Add some cornstarch for a finer texture.

  18. says

    Hi Vaishali,
    I have admired your blog for quite a while, and I am actually in the process of setting up my own food blog. I made these cupcakes for my friends, and they were fantastic! The only changes I made were to substitute 1/4 cup almond flour for 1/4 cup of the all-purpose flour(because I like almond flavor) and to use ghee instead of oil. Can you please tell me, in your experience, what is the best way to replace eggs in cake recipes that call for eggs? Thanks,

  19. says

    Ameya, you can use a variety of substitutes, depending on what type of cake you’re making. For heartier cakes like carrot or banana cake bread, I’d go with flax meal. For lighter, airier cakes, I’d choose either some cornstarch or egg replacer powder or nothing at all. Some people also use bananas or tofu as an egg substitute in cakes.
    You can read more on the Vegan Substitutes page under my masthead.
    Thanks for your kind words :)

  20. deep says

    these LOOK amazing! and I just finished baking them for my husband’s birthday tomorrow! I can’t wait for my little one to dig into them!
    I didn’t make the same frosting..I just used cream cheese..esp since everyone at home has cholesterol issues! thanks for a yummy looking and diff. mango cake recipe!

  21. Tanvi says

    This was my first time trying a vegan recipie and your mango cupcakes turned out AMAZING!!!!! No one could tell that they were eggless, much less vegan. I ended up making a 6-in cake and a few cupcakes out of it, and it was a hit. Thanks for posting (:

  22. says

    I tried this our and it was awesome. I reduced the sugar and it suited our tastes perfectly! Thanks a ton for the recipe.


  23. Anonymous says

    Hi Vaishali,

    I tried your Mango cup cake yesterday. Somehow it didn’t bake very well. I got a good flavor of the cake and the top and bottom of the cake were baked well. But the inside of it didn’t bake at all and kind of became like a Halwa consistency still giving out the uncooked flour taste in it. Any idea what might have gone wrong. I used the exact same proportions of all the ingredients in your recipe.
    Your cakes look fluffy and yummy and I would love to make it right. Please share any comments that you might have on what could have gone wrong in my preparation. Thanks!

  24. says

    Hi Anonymous, the most likely reason I can think of is your oven. Ovens vary widely, especially gas and electric, and even when two ovens are set at exactly the same temperature, they can heat differently. For this reason I always advise readers to do the toothpick test before they take the cake out of the oven– insert a toothpick in the center of the cake and if it comes out clean, or with a few crumbs sticking to it, it’s ready. If it comes out with uncooked batter sticking to it, as yours should have, leave it in for longer. This is a great rule of thumb to follow for any baked cake or brownie or muffin.
    Next time, give your cake a little more time in the oven and do the toothpick test before you take it out. For a cupcake I would do no more than one-minute increments since they are small and tend to bake fast. Hope that helps :)

  25. says

    Hey Vaishali,
    Am following your blog for a quite soome time now.This is the first recipe that I tried out.This turned out to be amazing piece of cake.Thanks for this recipe and for your effort of neatly putting all this in the blog.Keep your good work going…

  26. says

    I have tried your Mango cake and loved it!!
    I have follow up question…..
    I have strawberry preserve and I am looking for recipe (other than heart cookies) to use this jar. Please pass along your ideas

  27. says

    Tejas, since you obviously like making cake, you might want to make a strawberry glaze for the next time you bake a white cake. Put the preserve in a saucepan with a tiny bit of brandy or any liqueur, and warm until smooth and liquid. Strain, and brush over the cake. You can even your regular frosting on top, but this gives it some really delicious dimension.

  28. says

    Varshu, couple of possibilities come to mind– your puree could have had a thinner consistency, or you may be using baking powder that’s not fresh.

  29. Bhuvana says

    hi vaishali
    Your mango cupcake looks very yummy!!woule like to try it.But instead of cupcakes is it possible to make like a regular cake with these ingradients….

  30. meaghan says

    Can i add eggs and milk to this recipe? i have never made a cake without eggs and milk, so will it be fine to add them??

  31. says

    Bhuvana, yes you can. Use two eight-inch cake pans and bake about 25 minutes or until a toothpick in the center comes out clean.

    Anonymous, Yes you absolutely can.

    Meaghan, the idea is you really don’t need milk and eggs — for this or for other baking recipes. :)

  32. says

    I came across this recipe while searching for a mango frosting recipe. I can’t wait to try a vegan cupcake recipe. One question though, I don’t like to put shortening in my frosting. Can I substitute the shortening for more butter? If so how much butter would I use in the recipe? Thanks in advance

  33. says

    Tina, you can substitute all of the shortening for an equal amount of the vegan butter, but the frosting will be softer– the shortening gives it a bit more structure and firmness.

  34. Alexandra says

    Hi! I am pretty new to your blog and I have had this recipe bookmarked for a month. Just made them today and they are delish! I am so happy to have this recipe–Thank you!

  35. says

    hey, i’m going to make this today. when we are adding cardamom,mango,won’t vanilla would be conflicting delicious Alphonso mango flavor

  36. says

    Thanks. I made them for a babyshower in office today. It is a big hit!!!
    thanks to you for such a wonderful recipe.


  37. says


    I really like your cupcake recipe.
    I made it(actually my friend made it) on 05/03/2011.
    I gave it to my neighbors,they all really loved it.
    Thanks for Eggless recipe.
    I have one question, with this recipe, instead of cup cake, can I regular 8 inch or 9 inch round or square cake?
    please let me know.

    Once again Thanks a lot.


  38. Anonymous says

    Since I got so fascinated with them , that instantly I tried baking them, but alas it was a failure. They turned out not only not uncooked(didte toothpick test) “puch”(in hindi) mass of flour but the aroma was also awful. I dont know what went wrong. I have the very old traditional aluminium round maual oven which needs to keep a check on the time. Could the oven be the reason?

    Take care, God Bless

  39. says

    Hi Nisha, it does seem that the oven could have been the reason– I remember those old round ovens, and I don’t their size allows for an even distribution of heat and gentle baking. Sounds like your cakes were burnt. Better luck next time.

  40. Anonymous says

    hi, tried ur recipe today….it was great. lots of thanks for posting this. i made 6 cupcakes n a cake in a loaf pan. the cupcakes were done in 25 min n the cake took 45 min . i m sending few of the cupcakes to my daughter’s school for their cake sale …


  41. Anonymous says

    Hi Vaishali,

    Thanks for clearing the doubt. Since m very fond of baking m thinking of buying a good oven.

    God Bless.

  42. says

    Hi Vaishali,

    First, Many thanks for all the wonderful eggless recipes. This recipe came out pretty tasty, but for me it came out more like a muffin than a cupcake, it was dense and not as fluffy, honestly I am ok with that, but wanted to know what I did wrong. I did not sift the dry ingredients, could that be a reason? Also the top crust became a tad harder, should I be baking this less than 27 minutes? Any light shed is appreciated! :) Thanks!

  43. says

    Hi Subashini, not sifting could definitely result in a denser cupcake, since the sifting adds air between the flour particles. Not very sure what could be up with the crust– maybe you left them out too long after they had baked? I’d frost them as soon as they cooled down.

  44. says

    Hey Vaishali,

    Made mango cake for my son’s first month birtday. It was not only easy and delicious but also saved some chicks.
    Thanks for the recipe. Love your website and will try out other recipes too.


  45. says

    what is vegetable shortening? i fear its one of those things that indians dont have access to! any alternatives to making vegan whipped cream?

  46. says

    Hej again :)

    I have made this fabulous recipe and I can say I LOVED them, they are really great. I will try them again this saturday for my birthday celebration 😉 wish me luck.

    Thanks for posting!!

  47. says

    Me again (sorry)
    Went to buy mangos and just found rocks…the are so hard! and green, awful (no posibility of finding mango pure in a can here)… Last time I found eatable mangos (cost a fortune btw) but I should have known that that single day I had just luck, I live in Sweden and here there is almost never good fruit. (except for apples and bananas) So I wonder, do you think peach from cans can work? If i mix them in the blender to get puree? hehe I supose I have to skip cardemom…
    Ahhh… I will try anyway and come back to you..

  48. says

    Bek, not sure how the peach would work– it would be a very different flavor of course, and you’re right– it probably wouldn’t go with cardamom. Let me know how they turn out, if you do try them.

  49. says

    I tried these cupcakes over the weekend and they were just perfect. I topped it with some cruchy Hazelnuts instead of buttercream frosting. Thanks for such a wonderful receipe.

  50. says

    I was just wondering how mangoy is the frosting? I’ve been looking for a good mango frosting to but on a different flavored cake but I really want to taste the mango!

  51. says

    With this recipe I made cupcake as well as cake, so many times. Today I made with fresh Peach puree,cardamom, added extra sugar as peaches were not that sweet, it turned out very well

  52. Anonymous says

    GLUTEN FREE? What kind of flour would you use & what quantities for GLUTEN FREE?
    FRESH MANGO? how would you use fresh mango? just chop it up? or use a blender? if so quantities please.
    in stead of SUGAR? would it work to substitute? What would u suggest? and how much
    would honey work? or Applesauce & honey, or agave ?

  53. Kathleen says

    Hi Vaishali! I’ve been scouring the Internet for eggless cake recipes since my almost two year old son has an egg allergy. We feel so bad when he’s at parties and can’t have any of the desserts. I made him a batch of your cupcakes and he absolutely loved them! This morning, he asked to have them for breakfast! I’m making them for his birthday party next week but also would like to make a batch of strawberry ones. Could I just substitute the mango for strawberry purée? I’ll be using frozen strawberries. Thanks!

  54. says

    Kathleen, yes, but if the strawberries are tart you might need more sugar. Also be careful about the consistency of the puree– it shouldn’t be too watery compared to the mango since that could throw off your baking time.
    Happy birthday to your son! Glad he liked the mango cupcakes.

  55. Amrita says

    Hey Vaishali,

    I have followed this recipe step by step by my cake turned out to be dense. It raised very well in oven and collapse as I took it out. It was yummy but dense.

    -> I did not over beat the batter, it was still fluffy when I poured it in baking pan.
    -> I baked it for 30 mins and checked, stick did not came out clean, so baked for another 7 mins.
    -> I used pyrex bowls.

    please suggest me what might go wrong, I love the taste and want to make this cake fluffy.

    • says

      Amrita, I wonder if it could have been your baking powder — they do go bad quite easily and lose their raising power. I am guessing the pyrex bowls were larger than average cupcake tins? That would explain the added baking time you needed.

  56. says

    Hello there,

    I tried your recipe today OMG awesomness… Aboslutely delish… cant even tell those r eggless…the moistness and taste were Perfect… I recently started a blog about where I share my experiences of life, cooking and baking. I have shared your recipe on my blog and my experience with the baking!!! If you want to check it out-

    Thanks for sharing. Looking forward to trying some more of your recipes.

    newbie baker =)

    • says

      Shraddha, glad you liked them– your cupcake covers are adorable. I tried leaving a message, but your spam protector seemed to be working overtime and wouldn’t let me.

  57. Anonymous says

    Hi Vaishali! I’m a new follower who was made a believer in your cooking style thanks to the chillas. Now I’m ready to try another recipe. I purchased the Alphonso mango puree from Patel Brothers in Hyattsville. That’s generally where I go when I need ingredients for my Indian dishes. Can you recommend any other good grocers around the east side of the beltway between Silver Spring and Bowie, or thereabout? Thanks. -Lisa

  58. says

    This is tropical magic in cupcake form:) I made them a few times already and loved them to bits! Such delicate texture, moist and fluffy, and the taste divine. On one occasion I topped them with mango cream cheese frosting, they were good, but plain they are the best:) I’ve seen all the other amazing mango recipes on your blog, but this must be your signature dessert. Absolutely delicious and a breeze to make. Thank you so much for sharing the recipe:)

  59. says

    Hi Vaishali!

    Great blog and great recipes! 😀

    I have a couple of questions about the mango cupcakes:

    1. Do you use black or green cardamom?

    2. I’ve got sweetened mango pulp. Do I still need to use the same amount of sugar?

    Thank you very much!! <3

  60. says

    Hi Amanda, Green cardamom. As a rule of thumb, use the green cardamom for any sweet recipe, because the black cardamom is too strong-tasting. Usually that should only be used in savory curries, and that too only when it’s specified. In India, the default cardamom is the green cardamom.
    These instructions are for sweetened mango pulp, so yes. But if you prefer less sweet, by all means adjust to your tastebuds. You might want to check for doneness a minute or two earlier if using less sugar.

    • says

      Add about 15-20 minutes for the mixing etc. before the baking time and also add cooling time at the other end. The cooling time would vary based on where you are and the temperature in your home but let these cool thoroughly before frosting

  61. Anonymous says

    Holy Moly!!! I just finished eating one of these cupcakes. I am a semi-professional baker and this is one of the best cupcakes I’ve ever made. Why has vegan baking gotten such a bad rap over the years? These are so moist and full of mango flavor — definitely going to become part of my home recipe rotation.

    Instead of shortening, I decided to try extra virgin coconut oil which I always have on hand. I also added about 1 tsp of fresh lemon juice to the buttercream to boost the mango flavor. OMG!!! The next time I make this, I may add a bit of an acid such as non-dairy yogurt or vinegar to the batter to bring out even more mango flavor. I might have to adjust the baking powder and soda accordingly. Honestly, no adjustments are really required as the recipe stands.

    It seems to me that vegan baking is much easier. This recipe came together so fast and effortlessly. Less mixing and clean up are required. Vaishali, you’re right (as I’m sure you know)! Dairy and eggs really are not necessary for awesome baking. It’s nice to have another perspective and open up a new world of possibilities. I love it!

    Vaishali, did you ever know that you’re my vegan hero? LOL! -Lisa

  62. Anonymous says

    Hey Vaishali,

    What is vegetable shortening ? IS there any substitute for it ? I stay in India, hence where can i find it ?

  63. Anonymous says

    Hi vaishali , is there any substitute for baking soda in this recipie ??

    Im baking it right away but dont have baking soda in hand..

  64. Anonymous says

    So, my mom & I both were pretty skeptic but this turned out really good. I made mine with fresh mango instead of canned. I didn’t have enough to make the icing, but next time I will be prepared! Love it! Thanks for sharing the recipe!

  65. Anonymous says

    Love your website. I baked these cupcakes, looked yummy.. tasted good too when i tried them hot but as soon as they cooled down ( I kept them in fridge after an hour of baking them).. they tasted bitter in the end. The bitter taste was only appearing at the very end, otherwise the initial taste was perfect.
    There was no problem with the icing.

    I dont know what went wrong . :(
    Can you please suggest ?? Please help. I dont wanna go wrong next time.

    • says

      Hmmm, I wonder what could have caused it. In my experience there has been no bitter taste. Could it have been the mango pulp you used? I sometimes find that the canned mango has a bitter aftertaste, especially if it was sitting around in the store too long.

  66. says

    Thank you for this awesome recipe, Vaishali :) I used fresh homemade mango pulp as we’re still in the tail end of the mango season here in India. What a blast of flavor this was! Perfect deep gold cupcakes and no binder too. Thanks again!

  67. says

    Anonymous, I am not saying that everyone out there with a mango cupcake recipe is a plagiarist. But when a recipe is stolen, it is pretty obvious, especially to the person who created it. Most bloggers deal with plagiarism everyday– it’s a horrible thing to have to find your recipe under someone else’s name.

  68. says

    OH MY GOD!!! These are sooooooooo yummy!!!! I’ve already had three (in a space of thirty minutes). I had very sweet frozen mangoes that I didn’t know what to do with and I recalled bookmarking this recipe. I pureed them, but they didn’t make quite enough so I used pineapple for the rest (just 1/4). Soooooooo good!!!!!!!!!!!!! I’d gladly use more mango in the frosting next time! thanks so much.

  69. Anonymous says

    This recipe is amazing! I doubled the recipe and used a 9×13 pan to make it into a cake. It turned out very soft, moist, delicious and really changed my opinion about vegan cakes. I used less sugar as my store-bought Alphonso mango pulp was too sweet already. I received lots of compliments on the cake and will make it again. Thanks Vaishali!

    – Priti

  70. Lakshmi says

    Hi Vaishali,
    Thanks for the very simple, yummy recipe. I made the following changes
    Used whole wheat flour
    Replaced white sugar with brown sugar
    And used 1/3 cup applesauce and 2 tbsp oil ( instead of 1/3 cup oil).
    The cupcakes turned out really great. Maybe next time will try using 1 cup wheat flour and 1/2 cup all purpose flour.
    I have a doubt – if baking the above recipe in 2 small pans,can I bake them together?

  71. Anita says

    Vaishali, this is a superb recipe and very reproducible. I recently baked 70 of these for a United Way bake sale and they disappeared like crazy. Thank you!

  72. abc says

    Hi Vaishali, I am left with only 1/2 tsp vanilla. Can I skip it and att 2 tsp of cardamom powder?
    I have only one 9 inch square pan. I will have to half the recipe.

  73. abc says

    Dear Vaishali,
    We had Indian Style Thanksgiving dinner at my friend’s place. It was a potluck. I took your Vegan Mango Cake and Badam Halwa to the potluck. Everyone from 3 year to 30 year liked those a lot. I even prepared your mango cashew cream as an icing for the cake. But I didn’t get much time to soak cashews and thus mango cashew cream had raw cashew taste in it. However I had sprinkled almond and cashew pieces over the cake before putting in the oven and no one really missed any icing. Now I will be blending mango cashew cream with vanilla soy milk and will enjoy it as a milkshake for few days :).

    Thanks a lot for wonderful, tasty, less heavy recepies which are healthier than dairy sweets :)

    • says

      Hi Mukta, your thanksgiving potluck with friends sounds like a lot of fun! So happy that you cooked and liked the recipes. Thanks for letting me know!

  74. Debbie Mallernee says

    Vaishali, I wonder if I could replace the canola oil with coconut oil, what do you think? These look absolutely delicious!

  75. Jay says

    Hi Vaishali,
    This is the first time I am visiting your blog and will be trying this recipe over the weekend. I want to make this as a sheet cake. What size pan should I use?

  76. says

    Hi! thanks for the recipe, I made this and another vegan soy free cupcakes for my kiddos 2nd bday, they were a hit! They are more like muffins though.

  77. says

    hello po,tanong ko lang po paano kong walang cardamom powder ano ang maaring isubstitute para sa mango cake or cupcakes,matagal ko nang gustong lutuin ang recipe nyo kaso po wala akong mahanap na cardamom powder po

    • says

      Hi Jocelyn, cardamom really adds flavor to this recipe but if you cannot find it you can use another “sweet” spice like nutmeg. Do you get that where you are? Cinnamon might work too. You can leave it out altogether– you won’t have that wonderful, spicy flavor but the cupcakes and cake will still be delicious.

  78. Sahana says

    Hey, I was wondering, is there are dairy version of the frosting? Because I’m not vegan, and ingredients like non-dairy butter and vegetable shorting aren’t available where I live :(

  79. Narayani says

    Hi! Thank you for posting this recipe! I’ve been looking for an eggless mango cake/cupcake recipe for a while and am so glad to find a tested one :) . Just a quick question though: Will it work with fresh mango puree too, or does it have to be canned/readymade puree?

    Thank you in advance


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