Mango Cake
User Reviews
5.0
51 reviews
Excellent
Mango Cake
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A golden crown of fresh and juicy mangoes is topped on a fluffy and sweet vanilla cake in this vegan mango cake recipe! It’s a refreshing and tropical dessert to enjoy during spring and summer.
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Ingredients
- 1 tablespoon of apple cider vinegar
- 1 cup of plant-based milk
- 1 ½ cups of very ripe mango, tiny diced
- 1 ½ cups of all-purpose flour
- ⅓ cup of sugar
- ½ teaspoon of salt
- 1 teaspoon of baking soda
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- ¼ cup of unsweetened applesauce
- ⅓ cup of oil
- Vegan buttercream for frosting (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round cake pan with oil and line it with a round piece of parchment paper. Set aside.
- In a small bowl, add the apple cider and plant-based milk. Mix well and set aside for 5 minutes until it becomes vegan buttermilk.
- Place the diced mango in the prepared baking pan and lightly press it into a single compact layer.
- In a large bowl, add the flour, sugar, salt, baking soda, and baking powder, and mix well.
- To the bowl with the vegan buttermilk, add the vanilla, applesauce, and oil. Mix well and add the wet ingredients to the bowl with the dry ingredients. Mix until fully incorporated, but do not overmix. It’s okay if there are a few lumps.
- Pour the batter into the prepared cake pan.
- Bake for 50 minutes to 1 hour, or until a fork or toothpick comes out clean. If the fork comes out of the cake covered with batter, add 5 minutes to the baking time. Repeat this process in 5-minute increments until the fork comes out clean.
- When ready, remove the cake from the oven and let it cool on a cooling rack for 1 hour before removing from the pan.
- To unmold, run a spatula or a knife around the edges of the cake, place a plate on top of the pan, and flip. The cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
- Once completely cool, optionally frost and enjoy.
Equipments used:
Notes
- If you have a spring form pan, I recommend using it. Makes it easier to remove the cake from the pan.
- If you have a spring form pan, I recommend using it. Makes it easier to remove the cake from the pan.
- Give it plenty of time to cool: We’re talking about at least an hour of cool time! After it’s cool, the cake should fall out of the pan with ease. Too hot, and it will fall apart.
- Make it a layer cake: This simple mango cake is only one layer, but if you’re looking for a real show stopper, double the recipe and bake the batter in two springform pans instead (or keep the recipe the same and make it in two 6-inch round cake pans). When assembling, fill the middle layer with this mango compote or vegan custard to make it extra scrumptious.
- How to dice mangoes: Slice off the ends of the mangoes, then cut them in half lengthwise. Slice the flesh in a criss-cross pattern. Gently peel back the skin and push the mango cubes to release them from the peel.
Nutrition Information
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Calories
1812kcal
(91%)
Carbohydrates
258g
(86%)
Protein
23g
(46%)
Fat
79g
(122%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
12g
Monounsaturated Fat
53g
Sodium
3863mg
(161%)
Potassium
682mg
(19%)
Fiber
10g
(40%)
Sugar
108g
(216%)
Vitamin A
2696IU
(54%)
Vitamin C
91mg
(101%)
Calcium
1066mg
(107%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 1(9-inch) round cake
Amount Per Serving
Calories 1812 kcal
% Daily Value*
| Calories | 1812kcal | 91% |
| Carbohydrates | 258g | 86% |
| Protein | 23g | 46% |
| Fat | 79g | 122% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 53g | 265% |
| Sodium | 3863mg | 161% |
| Potassium | 682mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 108g | 216% |
| Vitamin A | 2696IU | 54% |
| Vitamin C | 91mg | 101% |
| Calcium | 1066mg | 107% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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