Moist, delicious Easy Mango Cake recipe can be whatever you want it to be!
For an instant refreshing summer dessert bake it in a loaf pan and top each slice with fresh mango and vegan whipped cream!
It’s so easy to make because there are no mixers required!
All you need is a large mixing bowl and about an hour!
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Notes for Success & Substitutions:
This recipe makes 1- 2lb loaf pan but you can also bake the batter into 15 cupcakes, or a 6 cup bundt pan
Yield: serves 16ppl
Easy Mango Loaf Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- Mango Puree 1 cup (237ml)
- Plant Milk ½ cup (118ml)
- Vegetable Oil ¾ cup (177ml)
- Lemon Juice 1 tablespoons (15ml)
- Vanilla Extract 1 teaspoons (5ml)
- Granulated Sugar 1¼ cup (250g)
- Baking Soda 1¼ teaspoons
- Salt 1 teaspoon
- All Purpose Flour 3 cups (375g)
optional garnishes
Instructions
- Grease a standard loaf pan and preheat your oven to 350F
- In a large mixing bowl combine all the dry ingredients including the sugar & whisk to sift & distribute evenly
- Add the plant milk, lemon juice, extract, mango puree & the oil and whisk smooth about 35 strokes to develop the batter
- Bake in the preheated oven for approximately 35-45 minutes or when a toothpick inserted comes out with moist crumbs
- Cool in the pans until you can safely touch them & flip them out onto a cooling rack to cool to col
- Add whipped cream & fresh mango chunks for serving or just eat plain!
Notes
Mango Loaf Cake can be stored at room temperature for about 2-3 days wrapped to prevent staling. Be careful it doesn’t go moldy if your temperature are above 68°F
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months wrapped well
