Description
This Delightful Vegan Mango Cake is a moist, fluffy, and richly flavored treat that showcases the tropical sweetness of mango pulp. Made without any animal products, this cake combines vegan butter, olive oil, and vegan Greek-style yogurt to create a tender crumb and luxurious texture. Finished with a smooth mango glaze, it’s perfect for impressing guests at any occasion.
Ingredients
Scale
Cake Ingredients
- 300 g Unsweetened Mango Pulp/Puree
- 175 g Granulated Sugar
- 75 g Vegan Butter, melted
- 60 ml Olive Oil
- 120 g Vegan Greek-Style Yogurt
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Vanilla Extract
- 300 g All-Purpose Flour
- 2.5 teaspoons Baking Powder
- 0.25 teaspoon Baking Soda
- 0.25 teaspoon Sea Salt
Glaze Ingredients
- 120 g Powdered Sugar
- 1 tablespoon Vegan Greek-Style Yogurt
- 2 tablespoons Unsweetened Mango Pulp/Puree
Instructions
- Preheat Oven: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8″ loaf tin and line it with parchment paper to ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until fully combined and smooth. This mixture forms the flavorful base of your cake.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry mix to the wet ingredients in two parts—whisk in the first half and gently fold in the remaining portion until just combined. The batter should be thick and luscious without overmixing.
- Prepare Batter in Pan: Pour the batter evenly into the prepared loaf pan. For a decorative crack on top, run a butter knife through the center of the loaf gently.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes. Check for doneness at the 45-minute mark by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: While the cake cools, whisk together powdered sugar, vegan Greek-style yogurt, and mango pulp until smooth and creamy.
- Glaze the Cake: Once fully cooled, pour the glaze generously over the top of the cake, allowing it to drip down the sides for a visually appealing and delicious finish.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
- The glaze can be chilled if you prefer a thicker topping.
- You can swap olive oil for another neutral oil like avocado or sunflower oil if desired.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and thaw before glazing.
