Vegan Mango Chocolate Cake

Vegane Mango-Schoko-Torte

Today I am reintroducing this vegan mango chocolate cake. I originally published this cake in 2017. It was the very first vegan cake I had ever made. However, since then I have come a long way and made more vegan cakes. Very popular are for example this vegan Oreo cake or these vegan Oreo cupcakes. This time around, when I made this cake another time, I made it as a cake for a special occasion.

Vegane Mango-Schoko-TorteI made this cake for a colleague who is gluten sensitive and has to live vegan. Since she cannot eat gluten, I went for the gluten free version. And since it was a special cake for her, I decided to make the batch 1.5 times to get a higher and taller cake. Additionally, I decided to change the mango filling a bit, now I was more experienced in what works and what doesn’t. So what do you think, is this a cake for a crowd? I thought I could republish this recipe for Easter since it is so fresh and vibrant, just like spring. I feel in spring you see a lot of yellow flowers, so this cake really fits the bill.

Vegane Mango-Schoko-Torte

Even with gluten free flour I feel this cake is very moist. If you don’t tell anyone, I am sure you can trick non-vegans believing this is a regular cake. At least I was able to convince some skeptical cake eaters.

Vegan Mango Chocolate Cake

Serves: One 20-24cm/8-9inch springform
Prep Time: 1 hr Cooking Time: 35min Total Time: 1 hr 35min

This vegan mango chocolate cake contains moist chocolate cake, a creamy mango filling and can also gluten free.


  • Chocolate Cake
  • 450 grams of vegan milk of your choice (I used almond)
  • 1.5 tablespoons of lemon juice
  • 225 grams of vegan butter (I used Alsan Bio)
  • 35 grams of molasses
  • 1 teaspoon of ground coffee (optional)
  • 415 grams of all purpose-flour (also works with gluten-free flour)
  • 230 grams of regular sugar
  • 50 grams of unsweetened cocoa powder
  • 1.5 teaspoon of baking soda
  • 3 teaspoons of baking powder

  • Mango Filling
  • 500 grams of mango, fresh or frozen
  • 150 grams of regular sugar
  • 40 grams of cornstarch
  • 350 grams of vegan butter (I used Bio Alsan)
  • 1 fresh mango for garnish



For the chocolate cake preheat oven to 180 degrees Celsius. Line the bottom of two 20cm springforms with parchment paper.


Mix the non-dairy milk with the lemon juice and set aside. Heat vegan butter with molasses and ground coffee. Let cool.


Sift together flour, sugar, cocoa powder, baking soda and baking powder in a large bowl and mix well. Add the milk as well as the butter mix and whisk until you have a smooth batter. Do not overmix.


Pour into prepared springforms and bake for 30-35 min. An inserted toothpick should come out clean. If you only have one springform, I recommend keeping the second half chilled in the fridge before baking. Let cool and release from springform. Cut in half each to get four layers of cake.


For the filling heat the mango with the sugar until soft, then puree. In a mug mix the cornstarch with a bit of water. Heat up the mango again and while stirring, add the cornstarch. Stir until it thickens, simmer for about two minutes. Let cool. Beat the vegan butter for a few minutes until creamy. Add the mango filling by the spoonful. Beat everything combined for another minute until creamy.


To assemble the cake spread the mango filling on the bottom layer, place the second cake layer on top and repeat procedure also with third and fourth layer. Frost the top and also the sides of the cake. You should have enough mango filling for a semi-naked cake, so you will still see through the cake layers. Chill cake.


For the mango decoration slice the mango in thin and long stripes. Starting from the center, roll up the first mango slice tightly and place in the center. Place more stripes all around, creating the flower shape. Serve the cake either chilled or at room temperature.

Vegane Mango-Schoko-Torte

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  • Reply
    Tuesday July 11th, 2017 at 01:53 AM

    What an interesting cake . I have never heard of aquafaba, I have to look it up, just out of curiosity! 🙂 Happy Fiesta Friday! 🙂

    • Reply
      Tuesday July 11th, 2017 at 06:58 AM

      Hi Petra, neither did I. It is a neat replacement if you are a vegan.

  • Reply
    Angie | Fiesta Friday
    Friday July 14th, 2017 at 12:24 PM

    That’s a beautiful cake! And I have yet to try aquafaba.

    • Reply
      Friday July 14th, 2017 at 01:14 PM

      Thanks, and do try aquafaba, it is very fascinating!

  • Reply
    Sarah Schwarz
    Saturday August 12th, 2017 at 05:06 PM

    This looks awesome – I do a lot of gluten and dairy-free baking as well, often vegan, but don’t think I’ve tried a cake on this degree of difficulty and extravagance!

    • Reply
      Saturday August 12th, 2017 at 05:08 PM

      Thanks, Sarah! It was my first try. I liked it a lot. Let me know if you give it a go!

  • Reply
    Saturday April 10th, 2021 at 06:00 PM

    Habe sie meiner Mutter zum Geburtstag gebacken & alle waren sehr begeistert 🙂 wirklich ein tolles Rezept und die Deko sieht wunderschön frühlingshaft aus (habe sie etwas abgewandelt weil sich die Mango nicht mehr in die Creme drücken ließ nachdem sie kaltgestellt wurde). Ich würde die kleinere Form (20 cm) empfehlen, da meine Böden doch reicht dünn wurden, aber hat trotzdem alles gut geklappt! Danke für das schöne Rezept!

    • Reply
      Saturday April 10th, 2021 at 10:03 PM

      Liebe Annika, ich habe die Torte in 20er Springformen gebacken. Danke für deine Rückmeldung.

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