Vegan Mango Bundt Cake
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
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- 1.5 cups (355 ml) mango puree/pulp , I use canned purée/pulp. see notes
- 1 tsp cornstarch or tapioca starch
Instructions
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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.
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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.
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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.
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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.
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Drizzle half the puree over the batter, then the rest of the batter then the rest of the mango.
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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.
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Remove cake from oven and let cool at least 15 minutes before trying to take from pan.
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then remove and flip it over if you are using the bundt cake pan.
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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.
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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
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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/