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+ servings

Vegan Mango Bread

Moist, sweet and absolutely delicious mango bread that is 100% vegan.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American, fusion
Servings: 1 loaf


  • 2 cups Whole wheat pastry flour
  • 1 tsp Baking powder
  • ¾ tsp Baking Soda
  • tsp Ground Cardamom
  • ¼ tsp Salt
  • ¼ cup Canola or Vegetable Oil
  • ½ cup Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used)
  • 2 tbsp Egg replacer powder whisked in ¼ tbsp water*
  • 2 cups Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes)
  • 3 tbsp Slivered Almonds/ Cashews, chopped


  • Preheat the oven to 350°F. Lightly grease a 9″x5″ loaf pan.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.
  • In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.
  • Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.
  • Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
  • Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.


  • Flaxseed meal can be used instead of egg replacer powder. Whisk 2 tbsp of ground flaxseeds in ¼ cup water and use as directed in the recipe.
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