Description
This Vegan Mango Bundt Cake is a moist, flavorful dessert bursting with tropical mango goodness. Perfectly tender and lightly sweetened, it combines creamy mango puree with a delicate crumb, making it an irresistible treat for any occasion. The recipe is entirely plant-based, using oil instead of butter, and free of eggs and dairy, creating a perfectly vegan and delicious cake.
Ingredients
Dry Ingredients
- 440 g (3 + 2/3 cups) plain (all-purpose) flour
- 280 g (1 + 1/3 cups) caster (superfine) sugar
- 3 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
Wet Ingredients
- 600 g (2 + 1/3 cups) tinned mango puree
- 160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
- 2 tsp vanilla paste
For Greasing
- Melted vegan butter to grease the bundt tin
Instructions
- Preheat and Prepare the Tin: Preheat your oven to 180°C (350°F, gas mark 4). Thoroughly grease a 10-cup bundt tin with melted vegan butter, ensuring you cover every nook and cranny to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt using a balloon whisk until fully blended and lump-free.
- Add Wet Ingredients: Pour in the tinned mango puree, sunflower oil, and vanilla paste into the dry mixture. Whisk carefully until the batter is smooth with no dry lumps, taking care not to overmix to keep the cake light and tender.
- Fill the Tin and Bake: Pour the batter evenly into the prepared bundt tin and spread it level. Bake in the preheated oven for about 40 minutes or until the cake feels firm to the touch and a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the tin placed on a wire rack for about 45 minutes. Then, carefully invert the bundt tin to release the cake and let it cool completely before serving.
Notes
- Ensure the bundt tin is thoroughly greased to avoid the cake sticking to the sides and breaking.
- Do not overmix the batter to maintain a tender crumb.
- The use of tinned mango puree adds consistent flavor and moisture compared to fresh mango.
- This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
- You can substitute sunflower oil with other mild-flavored oils like canola or light olive oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
