Mango! The fruit of paradise – juicy, sweet, and absolutely irresistible. Its flavor is exquisite, and its aroma fills the room with pure joy. But there’s one tiny "problem"…
🍋Mango is NOT for the faint of heart!
The best way to eat it? Sink your teeth into the golden flesh, let the sweet juice drip, and clean the pit until it's spotless! This is a fruit that demands a wild, hands-on experience – no delicate manners required. 😏
Remember when mangoes were a luxury?
Back in the '80s, when mango first arrived in Israel, it was so expensive that an entire family would share just one single fruit! Sometimes, it was presented with great honor at holiday dinners, almost like a rare treasure.
Now that it’s more accessible, most of us still devour it as is – because who can resist?! 😍
The Perfect Mango Cake:
✅ Soft and fluffy – light yet moist, with the perfect texture.
✅ A gorgeous golden hue – a cake that looks just as good as it tastes!
✅ Effortless to make – no whipping, no fuss, just mix and bake!
✅ Delicate tropical aroma – enhanced with dried mango slices on top for that extra burst of flavor.
💡 Pro tip: Want to take it to the next level? Add shredded coconut or a handful of toasted almonds for an unbeatable tropical treat!
Ready to bake? 👩🍳
Get your kitchen ready for the best mango cake ever! Try it, enjoy every bite 🍋😋❣
📌 Save this recipe on Pinterest and tag me when you make it!
RECIPE
🍋 Fluffy Vegan Mango Cake – soft, airy, and incredibly easy to make!EQUIPMENT
Dry
- 1⅔ cups all-purpose flour or white spelt flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
wet
- ½ cup vegan butter (or coconut oil, melted (100 grams
- ½ cup sugar
- 200 Grams fresh or frozen mango puree (in a blender) It is important to maintain an accurate weight
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup plant based milk
- 1 teaspoon apple cider vinegar
Decoration
- 2 slices dried sugar-free mango optional but recommended, upgrades the cake!
- Preheat the oven to 160 degrees, grease an English-cake pan measuring 22 cm by 10 cm.
Dry
- Sift the flour into a bowl, add baking powder, baking soda, salt and mix.
Wet
- In a large bowl, mix oil or butter, sugar, mango puree, vanilla extract and salt.
- In a small bowl, mix milk and vinegar; Transfer to the wet ingredients bowl and mix well.
- Gradually add the flour and mix until the flour is absorbed into the mixture.
- Transfer the batter to the pan, place the dried mango slices over the batter and press gently.
- Place in the center of the hot oven and bake for 45-50 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and cool on a wire rack.
- Once the cake has cooled you can take it out of the pan.
- Enjoy and let me know how it turned out ❤️
Rita says
Can I use gluten-free all purpose flour instead of spelt flour?
Sara Dagan says
Hi Rita,
I haven't tried it yet; I think you can, but it might change the ratio
Cc says
Can almond four be substituted?
Sara Dagan says
Hi Cc,
Yes, almond flour can be substitute, but you may add more - I have not tried it yet so I can't tell you how much more, I would suggest that you start with the addition of 1/4 cup