Description
A delightfully moist vegan cake infused with ripe mango puree and coconut sugar, perfect for any occasion.
Ingredients
Scale
- 2 ripe mangoes, pureed
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and coconut sugar until well combined.
- In another bowl, blend together the mango puree, vegetable oil, vanilla extract, almond milk, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients. Gently mix until all the ingredients incorporate, being careful not to overmix.
- Transfer the batter into your prepared cake pan, using a spatula to spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before serving.
Notes
The cake can be made a day in advance and stored in an airtight container. You can also use an air fryer at a lower temperature for quicker baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan, Mango Cake, Dessert, Tropical, Cake