Vegan Mango Bundt Cake

December 2, 2023 / Lyn Jones / 0 Comments

This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Gluten-free option included.

Ingredients

Wet ingredients for the cake:

  • 1 cup (240 ml) non-dairy milk, such as almond, oat, soy or light coconut milk
  • 1/4 cup (65 g) mango puree, See note *
  • 1 tsp apple cider vinegar or white vinegar
  • .33 c (65 g) sugar
  • .25 cup (60 ml) oil
  • 1 tsp vanilla extract

Dry ingredients:

  • 1.5 cups (190 g) plain flour use, more if needed
  • 2 tsp BP
  • .25 tsp bicarb
  • .5 tsp salt

* For the mango layer in between and drizzling

    • 1.5 cups (355 ml) mango puree/pulp , I use canned purée/pulp. see notes
    • 1 tsp cornstarch or tapioca starch 

      Instructions

      • Make the batter:
        In a bowl add all the wets and mix really well until the sugar is mixed in.
      • Add in flour, BP, bicarb and salt to the bowl in that order.
      • Mix the flour, BP & bicarb on top before starting to mix into the liquid in the bowl, then mix to a smooth batter. (if too stiff add more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
      • Make the mango layer: Add mango puree & cornstarch to a skillet over medium heat. Mix really well, continue cooking until thickened a bit. (2-8 mins). Cool completely or lukewarm.
      • Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add half of batter to pan, tap to remove bubbles.
      • Drizzle half  the puree over the batter, then the rest of the batter then the rest of the mango.
      • Bake at (165ºC FF) for 27-35 mins, depending on bundt cake pan size. The cake is done when a toothpick inserted in the centre of the cake comes out clean.
      • Remove cake from oven and let cool at least 15 minutes before trying to take from pan.
      • then remove and flip it over if you are using the bundt cake pan.

      • Use the remaining thickened mango puree to drizzle all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.

        Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée.

      • Store in the fridge for up to 6 days

        Notes

        • Mango purée: This is a very moist cake. The moisture content depends on the mango you are using. My canned kesar mango pulp  is from an Indian store or online on Amazon. 
        • If you use bottled or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 Tab sugar to the mango purée if it isn’t sweet enough. Canned purée is sweetened.
        • For GF: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix tog. and add 1.5 cups of this mixture (and BP, bicarb and salt) to the batter to begin with. Add more as needed. Use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda. Mix lightly, then add to pan and bake.
        • Oil free: omit the oil and use 2 tablespoons mango purée or applesauce instead
        • Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven

          Can you freeze the leftover puree? Yes! I freeze it in ice cubes so I can use it in Lassi or smoothie etc. Or in vegan richa’s mango chickpea curry.

          from https://www.veganricha.com/vegan-mango-cake/

       

 

Greek Style Apple Cinnamon Cake

November 27, 2023 / Lyn Jones / 0 Comments

Generously spiced with cinnamon, not overly sweet and perfect with your morning coffee, your afternoon tea and for dessert. And it’s so simple to make! The streusel topping is optional .


INGREDIENTS

Apple cake
1.5 cups (approx 210 g) GF or plain all purpose flour
1 tsp BP
2 tsp cinnamon (or try cardamom, nutmeg or clove.
pinch of salt
150 g white sugar
1 large apple, chopped fine – peeled or unpeeled is fine: 1c
lemon peel
3 large eggs
1 tsp vanilla extract
half cup (120 ml) olive oil or any neutral vegetable oil
half cup (120 ml) Greek yogurt
(opt) handful of chopped nuts ie pecans or walnuts into batter for crunchy texture.

Crumble topping (opt)
35g walnuts or pecans
30g GF or plain all purpose flour
2 Tab (30g) butter, softened
2 Tab (20g) brown sugar
half tsp ground cinnamon
1 medium-sized apple, sliced thinly
a few whole pecans on top (opt)

To serve (optional):  icing sugar for dusting

DIRECTIONS
Preheat oven to 160 °C, grease & line 8 or 9″ round cake tin/baking or loaf pan with paper.

Crumble: In a medium bowl, add all ingredients.
Mix with a spoon or fingertips until combined into pea-sized crumbles.
Cake:
1. Add drys to large mixing bowl, whisk until there are no lumps. Add apples and toss to combine.
2. Add wet ingredients to a large bowl and whisk enough to combine. Add to the drys and mix/fold until combined – do not over mix. Batter should be thick but still pourable.
3. Pour cake batter into prepared pan, smooth top with back end of a spoon or spatula.

To assemble and bake:

1.Arrange the thinly sliced apple on the top of the cake in ‘fan’ shapes or as desired.
2.Scatter the crumble in the gaps on top of the cake.
3.Bake cake in the oven for 30-35 minutes for 9 inch cake and 40-50 min for 8 inch pan (or 60-70 min in a loaf pan) til a skewer comes out dry. (Cake is very moist and there might be some crumbs on the skewer, which is fine). If cake is browning too quickly, cover it with a piece of aluminum foil.
4.Allow to cool in pan 5-10 minutes. Then remove and dust with icing sugar. Serve and enjoy!

It can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.

 

 

 

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