Vegan Mango Bundt Cake

I recently discovered the delicacy of a mango cake - not a cake filled or served with mango, but a cake made with mango puree in the dough so that it contains an incredible mango flavor in every bite.

This vegan mango bundle cake is very easy to make and uses only one bowl. It has a soft, moist texture and beautiful fragrant mango flavor.

Because the mango tastes very soft, I choose to leave the plain cake because I don't want to control it with glaze or buttercream. Because this cake is very moist, it still doesn't need the type of frosting and is very tasty.

This is a cake that is good for snacking, or it would be better for a dessert served with coconut cream and fresh fruit. It's also not too unhealthy because it's made with the right amount of fruit and the mango provides a lot of moisture so you don't need to add a lot of oil to keep the cake soft.

A piece of vegan mango cake on a glass plate with a fork and strawberry slices.

WHAT ARE THE TYPES OF MANGO?:
I use canned mango puree for this eggless mango cake. This may not be an ingredient that you have thought of buying before, but is easily found in the world food section of almost all supermarkets and generally comes in 850g cans.

I use giant mango pulp because it is a little cheaper than alphonso pulp, but both will work well. There will be a little more porridge than you need in a can, but any leftover food works very well in smoothies or to make tropical oats overnight!

If you can't find canned puree, you can use fresh mangoes instead - just peel and dice some fresh mangoes, then blend until completely smooth.

Because canned puree is slightly sweetened, if you use fresh mango, you might want to add a little sugar to the cake to compensate.

Sliced ​​a vegan mango bundle cake on a white plate.

HOW TO MAKE A VEGAN MANGO BUNDT CAKE:
(For complete materials and instructions see the recipe card below)

* For the best results, make sure you follow the recipe carefully. As always, I highly recommend using gram measurements (with a digital scale), rather than cup conversion. Measuring cups is not accurate enough to roast and I cannot guarantee the best results if you use them. *

Start by applying a 10-glass tin bundle thoroughly. I use liquid vegan butter and a pastry brush to get into all the cracks and crevices; You really don't want your cake to stick to the tin!

Next shake your dry ingredients in a large bowl - ordinary flour (versatile), castor sugar (prime), cake powder, bicarbonate soda (baking soda) and salt. Make sure that the mixture is evenly mixed and there are no lumps because you don't want to shake the mixture too much after you add the wet ingredients.

Ingredients

• 440 g (3 + 2/3 cups) plain (all-purpose) flour
• 280 g (1 + 1/3 cups) caster (superfine) sugar
• 3 tsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 600 g (2 + 1/3 cups) tinned mango puree
• 160 ml (2/3 cup) sunflower oil (or another mild flavored oil)
• 2 tsp vanilla extract

Instructions

Preheat oven to 180 ° C / 350 ° F / gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter makes sure that you get right into all of the nooks and crannies.

Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wine well with a whisk balloon. Make sure that it is well combined and no lumps remain.

Add the mango puree, sunflower oil and vanilla extract and whisk until the dry lumps remain, but be careful not to over-beat the batter.

Pour into the prepared tin and spread it level. Bake for about 40 minutes until the cake is touched and the skewer is inserted into the center comes out clean.

Leave the cake to cool in the tin on a wire rack for about 45 minutes carefully flip it out and leave to cool completely.

Recipe Notes
This can also be baked in either a 23 cm / 9 inch square, or 23 x 33 cm / 9 x 13 inch rectangular cake case which the baking time will vary; start checking for doneness after 25 minutes.

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