Description
A moist and flavorful Vegan Mango Cake featuring fresh mango puree, vegan butter, and a smooth vegan Greek-style yogurt glaze. This vibrant and naturally sweetened cake is perfect for dessert or afternoon tea, offering a delightful tropical twist while being completely plant-based and free from animal products.
Ingredients
Scale
Cake
- 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
- 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 you 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 the mixture is smooth and well combined.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a separate bowl. Add these dry ingredients to the wet mixture in two parts. Whisk in the first half, then use a rubber spatula to gently fold in the remaining half until just combined to avoid overmixing.
- Assemble Batter: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it lengthwise through the center of the batter to encourage a crack in the center during baking.
- Bake: Place the loaf in the oven and bake for 45 to 50 minutes. Start checking 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze: While the cake cools, whisk the powdered sugar, vegan Greek-style yogurt, and mango puree in a bowl until smooth and pourable.
- Glaze Cake: Once the cake is fully cooled, place parchment paper under the cooling rack to catch drips. Pour the glaze evenly over the top, allowing it to gently run down the sides, and smooth it out with a spatula for full coverage. Serve immediately or allow the glaze to set about an hour before slicing.
Notes
- Use ripe, unsweetened mango pulp or puree for the best natural sweetness and flavor.
- Melt the vegan butter gently and let it cool to room temperature before mixing to avoid curdling the batter.
- The apple cider vinegar helps react with baking soda to give the cake a light, airy texture.
- You can substitute olive oil with another neutral oil if preferred, but olive oil adds subtle richness.
- If vegan Greek-style yogurt is unavailable, use any thick, plant-based yogurt for similar results.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: vegan mango cake, mango dessert, plant-based cake, dairy-free dessert, tropical cake, vegan baking
