Gluten-Free Dairy-Free Mango Poppy Seed Bundt Cake

You can take the girl out of Matlacha, but you can’t take the mangoes of Pine Island away from the girl. This gluten- and dairy-free poppy seed mango Bundt cake blends tropical fruit and classic flavors into a tender, moist dessert with a bright orange glaze.

Bundt cakes are one of my favorite desserts to bake. The decorative pans create an impressive presentation with minimal effort, and a light glaze can make them appropriate for breakfast, tea, or a casual dinner party. This recipe keeps things simple while delivering layers of flavor — mango, orange, and poppy seeds — in every slice.

A Taste of the Tropics

This gluten- and dairy-free poppy seed mango Bundt cake evokes memories of Matlacha, a small waterside town on Pine Island where mature mango trees are abundant and fruit hangs heavy when in season. The mango puree infuses the batter so the tropical flavor is present from the first to the last bite.

Although poppy seeds are often paired with lemon, orange works beautifully here. Orange adds a sunny sweetness and a touch of tartness that balances the mango’s natural richness. For the glaze, orange juice and zest give a bright finish; a sprinkle of shredded coconut on top adds texture and enhances the tropical profile.

You can make this cake with fresh ripe mangoes or use frozen mango chunks that have been thawed and pureed. Either option yields a fragrant, colorful batter and a cake that feels like a small vacation on a plate.

An Island State of Mind

No travel plans required — pick a favorite Bundt pan and bake. The recipe is straightforward, and the result is a moist, tender cake that pairs well with coffee, tea, or a scoop of dairy-free ice cream. Below are simple tips and the full recipe components, organized so you can jump into baking quickly.

• Puree your mangoes until smooth — you will need 1 1/2 cups of mango puree for the batter.
• Preheat the oven to 375°F (190°C). Grease and spray a 10-inch Bundt pan well with nonstick baking spray and set it aside.
• Cream the dairy-free butter and sugar on high for about five minutes until the mixture is light, fluffy, and airy.
• Add the mango extract, mango puree, eggs, oat milk, orange juice, and orange zest, mixing until just combined.
• Fold in the dry ingredients and poppy seeds until the batter is evenly mixed — avoid overmixing to keep the cake tender.
• Pour the batter into the prepared Bundt pan and bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
• If the cake begins to brown too quickly, lightly cover it with foil for the final ten minutes of baking to prevent over-browning.
• Allow the cake to cool briefly in the pan, then turn it out onto a cooling rack. Let it cool completely before glazing.
• For the glaze, whisk the orange juice, orange zest, powdered sugar, and vanilla until smooth, then pour over the cooled cake. Garnish with shredded coconut if desired.

If you enjoy Bundt cakes, consider experimenting with other gluten- and dairy-free combinations such as pistachio mini Bundts or citrus-spice versions. This mango-poppy seed cake is flexible: adjust the citrus in the glaze, sprinkle toasted coconut for extra crunch, or serve slices with a light fruit compote for added brightness.

Gluten and Dairy Free Poppy Seed Mango Bundt Cake

Danielle Cochran

A moist gluten- and dairy-free Bundt cake that combines mango, orange, and poppy seeds, finished with a sweet orange glaze and optional shredded coconut.

Prep Time 10 mins

Cook Time 55 mins

Cooling Time 1 hr

Course Dessert

Servings 8

Equipment

• Mixing bowl
• Mixer (hand or stand)
• 10-inch Bundt pan

Ingredients

Poppy Seed Mango Cake

• 1 1/2 cups mango, pureed
• 1 orange, juiced and zested
• 1 3/4 cups sugar
• 2 3/4 cups gluten-free 1:1 flour blend
• 1 tbsp baking powder
• 1 1/2 tsp mango extract
• 3/4 tsp kosher salt
• 3 tbsp cornstarch
• 1/2 cup oat milk
• 1 cup dairy-free butter, room temperature
• 4 eggs
• 3 tbsp poppy seeds

Orange Glaze

• 1 orange, juiced and zested
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Optional: shredded coconut for garnish

Instructions

Poppy Seed Mango Bundt Cake

• Preheat your oven to 375°F (190°C). Grease and spray a 10-inch Bundt pan with nonstick spray and set aside.
• In a mixing bowl, cream the room temperature dairy-free butter and sugar on high for about five minutes until light and fluffy.
• Add the eggs, mango extract, mango puree, orange juice and zest, and oat milk. Mix until just combined.
• Add the gluten-free flour blend, baking powder, cornstarch, salt, and poppy seeds, and mix until the batter is evenly combined. Avoid overmixing.
• Pour the batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• If the top browns too quickly, lightly tent with foil for the last 10 minutes of baking to prevent over-browning.
• Let the cake rest in the pan for a few minutes, then invert onto a cooling rack. Allow it to cool completely before glazing.

Orange Glaze

• Whisk together the orange juice, orange zest, powdered sugar, and vanilla until the glaze is smooth and pourable. Adjust the powdered sugar to reach your desired consistency.
• Pour the glaze over the cooled cake, allowing it to drip into the crevices. Garnish with shredded coconut if desired.
• Slice and enjoy. Store any leftovers covered at room temperature for up to two days or refrigerated for longer freshness.

Tried this recipe?
Share your photo and tag the recipe creator if you wish.