Vegan Mango Cake
Brighten up your dessert table with this irresistibly moist Vegan Mango Cake, infused with the tropical sweetness of ripe mangoes and the richness of coconut milk. This dairy-free and egg-free delight combines simple pantry staples with fresh, vibrant ingredients like lime juice and coconut oil, creating a light yet indulgent cake that's perfect for any occasion. The recipe is straightforward and comes together in just under an hour—ideal for both novice and experienced bakers. Each slice bursts with fruity flavor, complemented by a hint of vanilla and a zesty citrus twist. Serve it plain, dusted with powdered sugar, or pair it with a dollop of plant-based whipped cream for a luscious vegan treat. This mango cake is the ultimate summer dessert, perfect for showcasing tropical flavors while staying 100% plant-based!
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Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups ripe mangoes, peeled and diced
- 0.75 cup coconut milk
- 0.5 cup coconut oil, melted
- 0.75 cup cane sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
- 1 teaspoon apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a blender or food processor, puree the diced mangoes until smooth. Measure out 1 cup of the mango puree.
Step 4
In a separate bowl, combine the mango puree, coconut milk, melted coconut oil, cane sugar, vanilla extract, lime juice, and apple cider vinegar. Whisk until the sugar has dissolved and the mixture is smooth.
Step 5
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix.
Step 6
Transfer the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
Once cooled, dust with powdered sugar or decorate as desired before serving.
Nutrition Facts
| Serving size | (1092.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2680.9 |
| Total Fat 122.8g | 0% |
| Saturated Fat 99.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1932.6mg | 0% |
| Total Carbohydrate 393.3g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 241.4g | |
| Protein 21.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.3mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1037.2mg | 0% |
Source of Calories