Description
This Vegan Mango Cake is a moist and flavorful dessert made with ripe mango puree, vegan butter, and a hint of vanilla. It’s a perfect dairy-free, egg-free treat ideal for any occasion, featuring a light mango glaze for added sweetness and visual appeal. The cake is baked to a tender crumb with a beautiful crack on top, making it both delicious and visually appealing.
Ingredients
Scale
Cake Ingredients
- 300 g unsweetened mango pulp/puree
- 175 g granulated sugar
- 75 g vegan butter (melted and cooled to room temperature)
- 60 ml olive oil
- 120 g vegan Greek-style yogurt
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze Ingredients
- 120 g 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 place a parchment paper sling inside to help lift the cake out easily once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the mango puree, granulated sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until fully combined and smooth.
- Prepare dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture in two parts. Whisk the first half to incorporate, then gently fold in the second half using a rubber spatula until just combined, being careful not to overmix.
- Assemble: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and drag it through the center of the batter to create a groove; this helps the loaf crack nicely in the center as it bakes.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. Begin checking for doneness at 45 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare glaze: While the cake cools, whisk together the powdered sugar, vegan Greek-style yogurt, and mango puree in a small bowl until smooth.
- Glaze the cake: Once the cake is completely cooled, place a sheet of parchment paper under the wire rack to catch drips. Pour the glaze evenly over the top, allowing it to gently run down the sides. Smooth it out for full coverage. You may serve immediately or let the glaze set for about an hour before slicing.
Notes
- Use ripe mango puree for the best natural sweetness and flavor.
- Vegan Greek-style yogurt adds creaminess and moisture to the cake.
- The olive oil ensures a tender crumb without imparting a strong flavor.
- The apple cider vinegar reacts with the baking soda to help the cake rise.
- The glaze is optional but adds a beautiful finish and extra mango flavor.
- Allow the cake to cool fully before glazing to prevent melting the glaze.
