Description
A moist and flavorful Vegan Mango Cake that captures the essence of summer with fresh mangoes.
Ingredients
Scale
- 2 ripe mangoes, pureed
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup coconut oil, melted
- 1 cup almond milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch round cake pan and grease it with coconut oil or line with parchment paper.
- Puree the ripe mangoes in a blender until smooth.
- Mix the wet ingredients: mango puree, melted coconut oil, almond milk, and vanilla extract in a large bowl.
- Combine the dry ingredients in another bowl: flour, sugar, baking powder, baking soda, and salt.
- Bring the wet and dry mixtures together, folding gently until no dry spots remain.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a simple presentation, dust with powdered sugar or serve with coconut whipped cream and fresh mango slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, mango cake, dessert, tropical, plant-based