Mango Turmeric Cake

This vibrant Mango Turmeric Cake combines tropical sweetness with warming spices for a gluten-free treat that’s surprisingly simple to make at home.

Last spring, I found myself staring at a bowl of perfectly ripe mangoes wondering what magic I could create beyond my usual smoothie routine. That’s when this Mango Turmeric Cake was born—a happy accident that became my most-requested recipe.

The golden hue alone makes you smile before you even take a bite. This cake brings together the tropical sweetness of fresh mango with the gentle warmth of turmeric, creating something that feels both comforting and exotic. It’s naturally gluten-free, wonderfully moist, and honestly easier than you’d think.

Whether you’re new to gluten-free baking or just looking for something special to serve at brunch, this Golden Mango Cake delivers without any fuss. The best part? You probably have most ingredients already sitting in your pantry.

Why This Mango Turmeric Cake Works

I’ve tested this recipe more times than I can count, tweaking ratios until everything clicked. The mango puree keeps the crumb incredibly tender while adding natural sweetness. According to research from the Celiac Disease Foundation, gluten-free baking often benefits from fruit purees that add moisture and structure—and this cake is proof.

The turmeric isn’t just there for its gorgeous color. It adds an earthy depth that balances the fruit’s brightness beautifully. You’ll taste warmth without overwhelming spice, which makes this Turmeric Mango Loaf perfect for breakfast or dessert.

This recipe uses simple pantry staples and comes together in one bowl. No stand mixer required, no complicated techniques—just straightforward mixing and baking that yields bakery-worthy results.

Mango Turmeric Cake Ingredients

For the 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

Instructions

Step 1: Grease and line the base and sides of a 20-cm/8-inch round cake tin and preheat the oven to 160Fan/180ºC.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: Allow the cake to rest for 10 minutes in the tin and then carefully lift out and cool fully on a wire rack.

Step 6: Make the frosting by whisking together the yoghurt, Golden Milk Blend and vanilla protein powder until smooth.

Step 7: 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.

Step 8: 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.

Making Perfect Mango Puree

Fresh is best here, friends. Grab two ripe mangoes—they should smell sweet and yield slightly when pressed. Peel them, cut the flesh away from the pit, and blend until silky smooth.

If your mango puree feels watery, strain it through a fine-mesh sieve. You want thick, concentrated flavor for this Mango Turmeric Cake to really shine. Frozen mango works too when fresh isn’t available—just thaw completely and drain excess liquid before blending.

The puree should coat the back of a spoon. Too thin and your cake might turn out dense or gummy. Trust me, I learned this the hard way!

Smart Substitutions for Every Kitchen

Running low on coconut yoghurt? Greek yogurt works beautifully in the frosting, though it’ll change the flavor profile slightly. For a completely dairy-free Spiced Mango Cake, stick with the coconut version.

The Golden Milk Blend can be replaced with a mix of turmeric, cinnamon, ginger, and a pinch of black pepper. Start with 1 teaspoon turmeric and adjust the spices to your taste. The pepper helps your body absorb turmeric’s beneficial compounds, according to nutritional research.

If you don’t have golden sugar, regular granulated sugar works just fine. The color won’t be quite as rich, but your Golden Mango Cake will still taste amazing. Light olive oil can be swapped for melted coconut oil or any neutral-flavored oil you prefer.

For gluten-free flour, I’ve had great success with all-purpose GF blends that contain xanthan gum. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work wonderfully in this recipe.

Troubleshooting Common Baking Hiccups

Cake sinking in the middle? Your oven might be running hot. Use an oven thermometer to check—many home ovens are off by 10-20 degrees. This Turmeric Mango Loaf needs gentle, even heat to rise properly.

Too dense or gummy? You might’ve overmixed the batter once the flour went in. Whisk just until smooth with no flour streaks visible. Overmixing develops gluten in regular flour or makes GF batters tough.

Dry texture? Check your mango puree consistency and make sure you’re measuring flour correctly. Spoon it into your measuring cup and level off—scooping directly can pack in too much flour, which dries out this Mango Turmeric Cake.

Frosting too runny? Your coconut yoghurt needs to be thick—not the drinkable kind. If it’s thin, strain it through cheesecloth for an hour before using. The protein powder helps thicken things up too.

If your cake browns too quickly on top, tent it with foil for the last 10 minutes of baking. Every oven bakes a bit differently, so watch for that golden color and trust the skewer test.

Storage and Make-Ahead Magic

This Spiced Mango Cake actually tastes better the next day after the flavors meld together overnight. Store frosted slices in an airtight container in the fridge for up to three days. The cake stays beautifully moist thanks to all that mango puree.

Planning ahead? Bake the unfrosted cake, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to one month. Let it thaw on the counter while you whip up the fresh frosting.

You can also make the frosting a day ahead and keep it refrigerated. Just give it a quick whisk before spreading to refresh the texture. This makes entertaining so much easier when you can prep components separately.

For the best texture, bring refrigerated cake to room temperature for about 20 minutes before serving. The flavors really bloom when it’s not ice-cold, and the frosting softens to perfect creaminess.

Serving Suggestions That Shine

This Golden Mango Cake shines at brunch alongside gluten-free chocolate chip cookies for a sweet spread. The tropical vibe pairs beautifully with hot tea or iced chai lattes.

Try serving it with a dollop of additional coconut yoghurt and fresh berries. The tartness cuts through the sweetness perfectly. A drizzle of honey adds another layer of flavor if you want to get fancy.

For afternoon tea, slice it thin and serve with fruit salad. The turmeric’s golden color makes everything feel special and Instagram-worthy. Kids love the sweetness while adults appreciate the subtle spice.

This Mango Turmeric Cake also makes a stunning birthday cake when doubled and layered. Just frost between the layers and decorate the top with edible flowers for a show-stopping centerpiece.

Fun Variations to Try

Berry Swirl: Fold in fresh blueberries or raspberries to the batter for pops of color and tartness. The contrast with the golden cake is gorgeous.

Coconut Lover’s Dream: Add 50g of desiccated coconut to the batter and top with toasted coconut flakes. This amps up the tropical vibes in your Turmeric Mango Loaf.

Chocolate Drizzle: Melt some dark chocolate and drizzle over the frosted cake. Sweet, spicy, and chocolatey? Yes, please.

Mini Muffins: Divide the batter into a muffin tin and bake for 18-20 minutes for grab-and-go breakfast treats. Perfect for busy mornings when you need something special.

Cardamom Twist: Add ½ teaspoon ground cardamom to the dry ingredients for an extra aromatic kick. It plays beautifully with both the mango and turmeric flavors.

If you’re feeding dairy-free kiddos, this recipe already checks that box. For nut-free needs, skip the pistachio garnish and use seeds like pumpkin or sunflower instead.

Why Golden Milk Blend Matters

Golden Milk Blend typically contains turmeric, cinnamon, ginger, cardamom, and black pepper. These warming spices have been used in Ayurvedic cooking for centuries. They add complexity to this Spiced Mango Cake without any single spice overwhelming the others.

The blend creates a subtle warmth that complements mango’s sweetness beautifully. You taste sunshine with a gentle hug of spice—comforting but never aggressive. It’s what makes this cake special and different from plain mango desserts.

If you’re making your own blend, toast whole spices lightly before grinding for deeper flavor. Store in an airtight container away from light to keep the spices fresh and potent.

Mango Turmeric Cake FAQs

Final Thoughs

There’s something magical about slicing into this Mango Turmeric Cake and seeing that golden crumb. It reminds me why I fell in love with gluten-free baking in the first place—you can create something beautiful and delicious without compromise.

This cake proves that gluten-free doesn’t mean flavor-free or complicated. With simple ingredients and straightforward steps, you’ll have a stunning dessert that makes everyone ask for the recipe. Whether you’re navigating celiac disease, gluten sensitivity, or just love trying new flavors, this one’s a keeper.

The tropical sweetness paired with warming spices creates something truly special. It’s become my go-to for celebrations, Sunday baking, and those moments when you just need a slice of sunshine on a plate.

If you try this recipe, I’d love to hear how it turns out! And if you’re looking for more simple gluten-free recipes, check out these cassava flour tortillas—they’re another family favorite around here.

Recipe Notes

About the Mango Puree: Blend fresh or thawed frozen mango until completely smooth. You need about 2 medium ripe mangoes for 240g of puree. Strain if watery.

Golden Milk Blend: Find this at health food stores or make your own with turmeric, cinnamon, ginger, cardamom, and black pepper. Adjust the ratio to your taste preferences.

Coconut Yoghurt: Use thick, Greek-style coconut yoghurt, not the thin drinkable kind. Strain if necessary to achieve a spreadable consistency for the frosting.