Description
This Vegan Mango Cake is a moist and flavorful loaf cake featuring fresh mango puree, vegan butter, and a luscious glaze made from powdered sugar and mango pulp. Perfectly balanced with hints of vanilla and a tender crumb, this cake is a delightful dairy-free dessert that serves 10. It’s an easy-to-make cake ideal for any occasion, offering a tropical twist with a gentle sweetness and a beautiful mango glaze topping.
Ingredients
Scale
Wet 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
Dry Ingredients
- 300 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze
- 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 line it with a sling of parchment paper to help lift the cake out after baking.
- 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 smooth and fully combined.
- Dry ingredients: In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture in two parts; whisk in the first half, then gently fold in the second half using a rubber spatula until just combined, taking care not to overmix.
- Assemble: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it through the center of the batter to create a trough that helps the loaf crack attractively during baking.
- Bake: Bake for 45 to 50 minutes. Check doneness at the 45-minute mark by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If required, continue baking in 5-minute increments until fully cooked. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Glaze: While the cake cools, whisk together the powdered sugar, vegan Greek-style yogurt, and mango pulp in a bowl until smooth. Place a sheet of parchment paper under the cooling rack and pour the glaze evenly over the cake, allowing it to gently drip down the sides. Smooth the glaze for full coverage. Serve immediately or let the glaze set for about an hour before slicing.
Notes
- For best results, use ripe, sweet mango puree or purchase unsweetened mango pulp from a reliable source.
- The olive oil adds moisture and a subtle fruitiness but can be substituted with another neutral oil if preferred.
- Vegan Greek-style yogurt is used to provide creaminess and help tenderize the cake; coconut or almond-based yogurts work well.
- Ensure the vegan butter is melted and cooled to room temperature to prevent curdling the batter or causing textures issues.
- The glaze is optional but adds a beautiful tangy sweetness and attractive finish to the loaf.
- Allowing the glaze to set before slicing helps achieve clean slices and prevents the glaze from smearing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan mango cake, dairy-free cake, mango puree dessert, vegan loaf cake, plant-based dessert, mango glaze cake
