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Article: Vegan Mango Chai Bundt

two plates with slices of Vegan Mango Chai Bundt cake

Vegan Mango Chai Bundt

A fragrant chai infused Mango Bundt cake with pops of sour cherries to indulge your senses 

14 25 min 50 min


  • 3 c plain flour
  • 1 tbs ground turmeric
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 500ml fresh mango puree*
  • 250ml Chai Addict, Chai Harder or Dirty Chai
  • 2/3 c avocado oil, or other light flavoured oil
  • 2 tsp vanilla extract, or vanilla bean paste
  • 1 c caster sugar
  • 1 c canned morello cherries, drained

Coconut Vanilla Icing

  • 2 c icing sugar, sifted
  • 2 tbs coconut milk, or other plant milk
  • 3/4 tsp vanilla extract


  • Preheat oven to 180 fan forced. Lightly grease a 10 cup Bundt pan*.
  • In a large bowl, sift together the plain flour, turmeric, baking powder, baking soda and salt. Whisk to combine.
  • In a separate bowl, whisk together the mango puree, chai, avocado oil, vanilla extract and caster sugar.
  • Add the wet mixture to the dry ingredients, stir until only just combined. Be careful not over mix as this will make the cake dense.
  • Scatter half of the cherries to the base of the Bundt pan, then cover with 1cm - 1.5cm batter. Scatter around the remaining cherries, then fill the dish with with remaining batter.
  • Bake for 40 - 50 minutes, until a metal skewer inserted into the cake comes out mostly clean.
  • Remove from oven and let the cake rest in the pan for 5 - 10 minutes before transferring to a wire rack to cool. Do not leave the cake in the pan for longer than 10 minutes, as it can stick to the pan and become hard to remove.
  • To make the icing, whisk together the sugar, milk and vanilla until smooth. If it is too thick, add a little extra milk. Once the cake has cooled, drizzle with the icing.


  • You can make fresh mango puree by pureeing frozen mango if you cannot access fresh mangoes.
  • Easily grease the cake pan by lightly spraying with coconut oil spray.
  • You can freeze slices of the cake for up to 3 months. When removing from the freezer, use the microwave to defrost and serve warm.

Recipe by Vegan Food Blogger Silvia of Silvobeat.