Description
This Vegan Mango Cake is a moist and flavorful dessert that combines the natural sweetness of mango puree with the richness of vegan butter and yogurt. Perfectly spiced with vanilla and a hint of apple cider vinegar, this cake is simple to prepare and bakes into a soft, tender loaf topped with a smooth mango glaze. Ideal for those seeking a dairy-free, egg-free, and plant-based treat with a tropical twist.
Ingredients
Scale
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 parchment paper sling inside to help lift the cake out after baking.
- 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.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add these 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, taking care not to overmix.
- 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 help the cake crack attractively in the middle during baking.
- Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes. Check 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 not done, continue baking with 5-minute increments until fully baked. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Glaze: While the cake is cooling, whisk together powdered sugar, vegan Greek-style yogurt, and mango puree in a bowl until smooth and lump-free.
- Glaze and Serve: Once the cake is completely cooled, place a sheet of parchment paper under the cooling rack to catch any drips. Pour the glaze evenly over the top of the cake, letting it run down the sides. Smooth the glaze with a spatula for full coverage. Serve immediately or allow the glaze to set for about one hour before slicing.
Notes
- Use ripe, unsweetened mango puree for the best natural sweetness and flavor.
- The apple cider vinegar helps to activate the baking soda, giving the cake a better rise without affecting taste.
- Ensure the vegan butter is melted and cooled to room temperature to prevent curdling when mixed with wet ingredients.
- You can substitute vegan Greek-style yogurt with any thick, plant-based yogurt for similar texture.
- To make the glaze thicker, add more powdered sugar; to thin it out, add a little more mango puree or yogurt.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
