Mango Cake
User Reviews
5
Mango Cake
Description
The Mango Cake recipe starts with creating a vegan buttermilk by combining plant-based milk and apple cider vinegar. Ripe, finely diced mango is pressed into the bottom of a greased and parchment-lined 8-inch round cake pan. The dry ingredients include all-purpose flour, sugar, baking soda, baking powder, and salt, mixed separately before combining with wet ingredients such as vanilla extract, unsweetened applesauce, and oil. The batter is then poured over the mango layer.
Baked at 350°F for about 50 minutes to an hour, the cake is tested by inserting a toothpick or fork to check doneness; additional baking time is added if needed. The mango layer at the bottom provides concentrated sweet fruit bites contrasting with the tender cake crumb above. Optional vegan buttercream frosting can be added after cooling.
The cake is best cooled fully for at least an hour before removal from the pan, with springform pans recommended for easier handling. Doubling the recipe allows making a layered cake, using mango compote or vegan custard between layers. The method for dicing mango precisely is described, ensuring uniform pieces that cook evenly and present well.
Ingredients
- 1 tablespoon apple cider vinegar
- 1 cup plant-based milk
- 1 ½ cups Mango tiny diced, very ripe, of
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup applesauce unsweetened
- ⅓ cup of oil
- vegan buttercream optional, for frosting
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.
Notes
- Use a springform pan if available to make removing the cake easier and cleaner.
- Allow the cake to cool for at least one hour before removing it from the pan to avoid breakage.
- For layered cakes, double the recipe and bake in two pans; fill layers with mango compote or vegan custard for added flavor.
- To dice mangoes, cut off the ends, slice lengthwise, score the flesh in a criss-cross pattern, peel back the skin gently, and push out cubes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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