Vegan Mango Bundt Cake
Ingredients
- 1 cnon-dairy milk
, such as almond, oat, soy or light coconut milk
- ¼ cmango puree
, see note
- 1 tspapple cider vinegar or white vinegar
- ⅓ csugar
- ¼ coil
- 1 tspvanilla extract
- 1 ½ call purpose flour
use more if needed
- 2 tspbaking powder
- ¼ tspbaking soda
- ½ tspsalt
- 1 ½ cmango puree/pulp
, i use canned purée/pulp. see notes
- 1 tspcornstarch
or tapioca starch
Directions
- 1
Make the batter: In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
- 2
Then add in the flour, baking powder, baking soda, and salt to the bowl in that order.
- 3
Mix the flour, baking powder, baking soda on top before starting to mix into the liquid in the bowl then mix until you get a smooth cake batter. if it’s too stiff, add in more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
- 4
Make the mango layer; add the mango puree and cornstarch to a skillet over medium heat. Mix really well and continue to cook until the puree has thickened a bit. Depending on the kind of mango puree, this can take anywhere from 2 to 8 minutes. Let the puree cool completely or atleast lukewarm.
- 5
Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add the half of batter to the pan and tap the pan so that the batter evens out and there are no bubbles.
- 6
Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
- 7
Bake at 365°F (185ºC) for 27 to 35 minutes, depending on the bundt cake pan size. The cake is done when a toothpick inserted in the center of the cake comes out clean.
- 8
Remove the cake from the oven and let it cool for at least 15 minutes before trying to remove from the pan. Remove the cake from the pan and flip it over if you are using the bundt cake pan.
- 9
Use the remaining thickened mango puree and drizzle it all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.
- 10
Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée. Store in the fridge for upto 6 days
Vegan Mango Bundt Cake
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About this Recipe
Craving a delightful dessert that's both vibrant and plant-based? This Vegan Mango Bundt Cake delivers a soft, moist texture bursting with tropical mango flavor, perfect for any summer gathering. It's a delightful treat that proves vegan baking can be utterly indulgent and straightforward.
Achieving a perfectly moist and flavorful vegan cake can sometimes be tricky, but this recipe works beautifully by leveraging non-dairy milk and apple cider vinegar to create a tender, airy crumb. The generous, thick mango swirl and luscious mango drizzle aren't just for show; they infuse every bite with an intense, fruity sweetness that sets this bundt cake apart from simpler versions.
You'll discover a cake that's incredibly soft and moist, with a tender crumb that truly melts in your mouth. Each slice offers a generous ribbon of sweet, tangy mango swirl, crowned with a vibrant mango drizzle that promises an explosion of tropical flavor. It's super easy to make with simple ingredients you likely already have on hand, requiring minimal fuss for maximum deliciousness. This naturally dairy-free and egg-free dessert also includes a gluten-free option, ensuring everyone can enjoy a slice of this fruity delight.
For customization, feel free to swap the non-dairy milk for your preference—almond, oat, soy, or light coconut milk all work wonderfully. To make it gluten-free, simply use your favorite gluten-free all-purpose flour blend in place of regular flour. If you don't have cornstarch, tapioca starch is a perfect substitute. While canned mango puree is convenient, using fresh, ripe mangoes pureed will lend an even brighter, more authentic tropical taste.
Serve this beautiful Vegan Mango Bundt Cake as a stunning centerpiece for any potluck or as a special afternoon treat. It's truly a summer highlight, especially when enjoyed with extra fresh mango slices and a dollop of whipped coconut cream.