Description
This Vegan Mango Cake is a moist, flavorful treat perfect for those seeking a dairy-free, egg-free dessert. Made with fresh mango puree and a blend of vegan ingredients, it boasts a soft crumb and a tangy mango yogurt glaze that enhances the tropical flavor. Ideal for summer gatherings or anytime you want a light, fruity cake.
Ingredients
Cake Ingredients
- 300 g unsweetened mango pulp/puree
- 175 g granulated sugar
- 75 g vegan butter (melted and cooled to room temperature)
- 60 ml olive oil
- 120 g vegan Greek-style yogurt
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze Ingredients
- 120 g powdered sugar
- 1 tablespoon vegan Greek-style yogurt
- 2 tablespoons unsweetened mango pulp/puree
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Add the dry ingredients to the wet mixture in two parts—whisk in the first half, then gently fold in the second half using a rubber spatula until just combined to avoid overmixing.
- Assemble: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a nice crack in the middle while baking.
- Bake: Bake the cake for 45 to 50 minutes, checking for doneness at 45 minutes by inserting a toothpick or knife into the center. It should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments. Once done, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Glaze: While the cake cools, whisk the powdered sugar, vegan Greek-style yogurt, and mango puree together in a bowl until smooth. Place a sheet of parchment paper under the cooling rack to catch drips. Pour the glaze evenly over the cooled cake, smoothing it out to cover the surface fully. Serve immediately or allow the glaze to set for about an hour before slicing.
Notes
- Using fan-forced oven helps achieve even baking, but conventional oven settings are provided.
- The olive oil in the batter helps keep the cake moist and tender.
- The apple cider vinegar reacts with baking soda to provide leavening and a slight tang.
- A vegan Greek-style yogurt gives creaminess and helps with the cake’s texture without dairy.
- The glaze adds a sweet and tangy finish that complements the mango flavor perfectly.
- Ensure the vegan butter is melted and cooled to avoid cooking the eggs (if any egg substitutes were used, but here none) or affecting the batter texture.
- Check the cake carefully towards the end of baking to prevent overbaking and dryness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
