Mango Turmeric Cake (Vegan Gluten-Free)
This Mango Turmeric Cake is light, fruity and so spongey, made with real mango puree. This summery cake is golden and delicious, made with gluten-free and vegan ingredients and comes with a creamy coconut yoghurt frosting.
I hardly ever use or buy mango, so when I wanted to make a summery cake that really felt like a holiday to the tropics, I know I wanted to get a mango. Fresh mango blends up into a really smooth puree which is great for adding moisture, flavour and colour to cakes and is the base for this fruity little bake. It’s perfect all summer long for parties, celebrations or a quick afternoon bake and comes together in one bowl. The extra golden colour comes from a golden milk blend (linking here) which is my favourite.
Why will I love this cake?
This cake is amazing:
- Light, spongey, moist and cakey
- Fruity, zesty and tropical
- Vibrant, golden and glow-y
- Summery and perfect for the holidays
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Made with wholesome ingredients
- Contains gut-healthy ingredients
- A source of protein and fibre
- Easy to make in one bowl
- Uses everyday ingredients
- Great for dessert, afternoon tea or for celebrations
- Contains a turmeric latte golden glow powder
- Everyone will love it
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the full ingredients list with weights in the recipe card below and see my favourites in the “shop the recipe” section.
For the cake:
- Mango: fresh is best here and it blends up into a puree. Extra puree is great on top of the cake and adding some cubes on top makes this cake look even better.
- Granulated sugar: to keep the golden bright colour I used golden (or try white) granulated sugar, but you can also use coconut sugar, the colour will be darker and the cake will be slightly more dense.
- Plant-based milk and apple cider vinegar: when mixed together, these two form a buttermilk which is great for binding cakes and bakes. You can use any dairy-free milk like oat, almond, soya or coconut (from the carton).
- Light olive oil: adds moisture and fat to the cake and makes it spongey. You can also use another lightly/subtly flavoured liquid oil like avocado or macadamia or try melted ad cooled coconut oil.
- Vanilla extract: for flavour.
- Plain or GF flour: this keeps the cake nice and light. If using gluten-free flour, make sure it’s a 1:1 blend that contains xanthan gum (or add ¼ tsp of your own) to bind the cake.
- Golden milk blend: this is a turmeric latte blend powder which is delicious. I use the one from Garden of Life which contains organic fermented turmeric and ginger as well as cinnamon, cardamom and black pepper. If not, use ¼ tsp turmeric for colour, or leave it out.
- Baking powder and bicarbonate of soda: for the rise.
And to frost the cake:
- Thick coconut yoghurt: I use either vanilla or natural and make sure it’s thick and creamy like Cocos Organic yoghurts.
- Vegan vanilla protein powder: thickens the yoghurt so it makes a lovely frosting texture.
And to serve, I like to add extra mango puree, mango cubes, desiccated coconut and pistachios.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use your preferred 1:1 gluten-free blend of flour. To keep this nut-free, skip the pistachios on top.
How do I make this?
This cake comes together in a few steps:
- Blend the mango: until smooth.
- Combine all the wet ingredients for the cake: until combined.
- Add in the dry ingredients: and whisk to a smooth batter,
- Pour into the tin and smooth over the top: and bake until golden and well-risen, about 30 minutes.
- Allow the cake to cool fully: first in the tin and then on a wire rack.
- Stir the frosting ingredients together: until thick and creamy.
- Spread the frosting over the cooled cake: and decorate with extra mango.
How long will it last?
Once made, keep this cake in a sealed container in the fridge for 2-3 days or in the freezer (without the frosting) for 1 month. Allow to defrost before decorating.
What else can I make?
For other fruity bakes and cakes:
- Strawberry and Pistachio Cake
- Cherry Almond Cake with Chocolate Frosting
- Orange and Almond Cake
- Vegan Lemon and Blueberry Tart
- Peaches and Cream Cinnamon Rolls
Mango Turmeric Cake (Vegan Gluten-Free)
This Mango Turmeric Cake is light, fruity and so spongey, made with real mango puree. This summery cake is golden and delicious, made with gluten-free and vegan ingredients and comes with a creamy coconut yoghurt frosting.
Ingredients
For the Mango Cake:
- 240g mango puree, homemade (see notes)
- 100g golden granulated sugar
- 80ml plant-based milk
- ½ tbsp apple cider vinegar
- 60ml light olive oil
- 1 tsp vanilla extract
- 175g plain or GF plain flour
- 1 tbsp Golden Milk Blend
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
For the Frosting:
- 240g thick coconut yoghurt
- ½ tbsp Golden Milk Blend
- 20g vegan vanilla protein powder
To serve:
- Fresh mango, chopped small
- Mango puree (as above)
- Desiccated coconut
- Crushed pistachios
Instructions
- Grease and line the base and sides of a 20-cm/8-inch round cake tin and preheat the oven to 160Fan/180ºC.
- Mix the milk and vinegar together and leave to curdle for 5 minutes. Now pour into a large mixing bowl with the mango puree, sugar, olive oil and vanilla and whisk until combined.
- Sift in the flour, Golden Milk Blend, baking powder and bicarbonate of soda and add a pinch of salt. Whisk until smooth and no lumps of flour remain.
- Pour into the cake tin and smooth over the top. Bake for 30 minutes, until risen, golden on top and an inserted skewer comes out clean.
- Allow the cake to rest for 10 minutes in the tin and then carefully lift out and cool fully on a wire rack.
- Make the frosting by whisking together the yoghurt, Golden Milk Blend and vanilla protein powder until smooth.
- To serve, spread the frosting all over the cake and decorate with swirls of mango puree. Add on some fresh mango cubes, desiccated coconut and crushed pistachios.
- Slice and enjoy straight away or keep in a sealed container in the fridge for 2-3 days. The unfrosted sponge will keep, wrapped well, in the freezer for 1 month. Allow to defrost and then decorate.
Notes
To make the mango puree, add 300g fresh mango to a blender and process until really smooth. Measure out 240g the cake, and save the rest for serving, this is about 2 mangoes.
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Stay in touch
I look forward to hearing what you think of this Mango Turmeric Cake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mango cake love x
p.s. this recipe was first made with Garden of Life, but this blog post is not sponsored and all opinions are my own.
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