Description
A delicious and refreshing vegan mango cake, combining the natural sweetness of ripe mangoes with a light, fluffy texture. Perfect for any occasion, it’s made without animal products, making it ideal for a vegan diet.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup mango puree (about 1 large ripe mango)
1/2 cup coconut milk (or other non-dairy milk)
1/4 cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the sugar, mango puree, coconut milk, vegetable oil, vanilla extract, and lemon juice. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Top the cake with a simple mango glaze or fresh mango slices.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Try adding shredded coconut, chopped nuts, or vegan chocolate chips for extra texture.
- For a richer treat, frost the cake with vegan buttercream or whipped coconut cream.
- Spices like cinnamon or cardamom can be added for a warm, spiced flavor.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
