Vegan Mango cake made with just your typical vanilla store bought cake mix and a can of sparkling mango water. I mean, how much easier does it need to be?

Unglazed mango cake on marble table.

Vegan Mango Cake

This Vegan Mango Cake is the third of my Sanzo Cake franchise. The first was this calamansi version and then came the lychee version. I just can’t stop making them because 1 – it’s so easy and 2 – it’s so easy.

What You Need To Make This Cake

How To Make the Cake

All you need to do is spray up a bunt pan and pre-heat the oven to 350F.

Then empty the cake mix into a bowl and mix so it’s not lumpy. Next add in a whole can of the Mango Sparkling water. Pour the vegan mango cake batter in the prepared bundt pan. Then bake for 25 minutes.

The hardest part is probably taking it out of the bunt pan. To do so leave to cool in the pan for 5 minutes and then invert on to a cooling rack.

How To Dress The Vegan Mango Cake

You can simply just dust the cake with icing sugar and serve with a dollop of coco whip and fresh slices of mango. It will look so chic.

However if you want to take it up a notch you can glaze it with an easy glaze.

Easy Mango Glaze

For the Mango Glaze you will need:

  • 1 Cup of Vanilla Frosting (I like Simple Mills and Miss Jones)
  • 1/4 Cup Mango Juice
  • 4 Pieces of Freeze Dried Mango (Target and Trader Joes is a good place to find these)

To Make the mango glaze place the frosting in a small sauce pan along with the mango juice. Turn the heat to low to melt the frosting. Stir with a small whisk to take out any lumps. Once it’s nice and smooth take off the heat.

In a mortar and pestle grind the freeze dried mango until it turns into powder. Add to the glaze and stir well.

To Serve

Place the vegan mango cake on a cake stand and pour the mango glaze all over letting it drip over the edges. Slice and serve with coco whip and fresh mango slices.

Vegan Mango Cake with Mango Glaze and fresh sliced mango with white flowers.

How to Store The Vegan Mango Cake

To store the cake, cut into serving portions and individually wrap in plastic wrap. You can leave it in the freezer for up to 3 months. To defrost just leave on the counter at room temperature for 10 minutes.

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Vegan Mango Cake

Vegan Mango cake made with just your typical vanilla store bought cake mix and a can of sparkling mango water. I mean, how much easier does it need to be?
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: Filipino
Diet: Vegan
Servings: 12 Servings

Equipment

  • Bunt Pan

Ingredients

Mango Cake

  • 1 Box Vanilla Cake Mix
  • 1 Can Mango Sparkling Water

Mango Glaze

  • 1 Cup Vanilla Frosting
  • 1/4 Cup Mango Juice
  • 4 Pieces Freeze Dried Mango

Garnish

  • 1 Face Mango sliced
  • 1/2 Cup Coco Whip

Instructions

Make the Mango Cake

  • Pre-Heat Oven to 350F
  • Prep the bundt pan by spraying with bakers spray. If you think you need more, don't hesitate!
  • Then empty the cake mix into a bowl and mix so it’s not lumpy. Next pour in a whole can of the Mango Sparkling water. Pour the batter in the prepared bundt pan. Bake in the oven for 25 minutes.
    Take out of the oven. Leave to cool in the pan for 5 minutes and then invert on to a cooling rack.
  • Cook the cake fully before glazing.

Make the Mango Glaze

  • Place the frosting in a small sauce pan along with the mango juice. Turn the heat to low to melt the frosting. Stir with a small whisk to take out any lumps. Once it’s nice and smooth take off the heat.
    In a mortar and pestle grind the freeze dried mango until it turns into powder. Add to the glaze and stir well.

Serving

  • Place the vegan mango cake on a cake stand and pour the mango glaze all over letting it drip over the edges. Slice and serve with coco whip and fresh mango slices.

Notes

You can get Mango Sparkling Water at Sanzo.
I recommend the following Vanilla Cake Mixes:
Miss Jones
Trader Joe’s
Foodstirs
I recommend the following Vanilla Frosting:
Simple Mills
Miss Jones
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!