Description
This vegan mango cake is a soft, tender, and moist dessert made with simple plant-based ingredients. The cake features fresh mango puree in the batter and is topped with a glossy mango glaze, creating a vibrant and flavorful treat perfect for any occasion.
Ingredients
Scale
Cake
- 300 g (1 ¼ cups) unsweetened mango pulp/puree
- 175 g (¾ cup + 2 tablespoons) granulated sugar
- 75 g (⅓ cup) vegan butter, melted and cooled to room temperature
- 60 ml (¼ cup) olive oil
- 120 g (½ cup) vegan Greek-style yogurt
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze
- 120 g (1 cup) 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 line it with parchment paper to facilitate easy removal of the cake after baking.
- Mix wet ingredients: In a large bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until the mixture is smooth and fully combined.
- Dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add the dry ingredients to the wet mixture in two parts, whisking in the first half and then gently folding in the second half with 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 create a slit, encouraging the loaf to crack attractively during baking.
- Bake: Bake the cake for 45-50 minutes, checking for doneness at 45 minutes by inserting a toothpick or knife in the center. It should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Glaze: While the cake cools, whisk together powdered sugar, vegan Greek-style yogurt, and mango puree until smooth. Once the cake has fully cooled, place parchment paper under the rack and pour the glaze over the top, letting it run gently down the sides. Smooth the glaze for full coverage and let it set for about an hour before slicing or serve immediately.
Notes
- Use ripe, unsweetened mango puree for the best flavor and moisture in the cake.
- The apple cider vinegar helps tenderize the cake and react with baking soda for leavening.
- Allow the vegan butter to melt and cool to room temperature to avoid curdling the batter.
- Folding the dry ingredients gently avoids developing gluten, keeping the cake tender.
- The glaze can be stored separately and added just before serving to maintain freshness.
- This cake is suitable for vegans and can be adapted for gluten-free by substituting flour blends accordingly.
