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Vegan Mango Sponge Cake

2021-07-15

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Vegan Mango Sponge Cake

Mango! The fruit of paradise: juicy, nutritious, sweet, and neutral at the same time (they make Amba Sauce from it, right?)

Its only “downside” (if any) is in the form of eating: it is not a fruit for those with meticulous manners – unless it is served to them cut into delicate dice; But then, they miss the thrilling and unmediated encounter with this sensual fruit: wild bites that include a neat cleansing of the pit 😜

Mango also wins the ‘scent championship’: unlike many foods (or drinks) that spread odors without cover (coffee, for example, many times the smell far exceeds the taste), mango, on the other hand, delivers the goods big time!

There is no fruit like Mango! It’s wonderful as it is (especially if eaten with the hands), excellent as an addition to exotic salads, fruit salads, smoothies, pannacotta sauce, or even as a refreshing gazpacho! The selection is almost endless!

Mango is an amazing fruit to cook or bake with – it stars in the whole range of flavors! Moreover, it can easily be frozen – the taste and texture are perfectly preserved.

Vegan Mango Sponge Cake

We first had mango in Israel in the early 1980s, the price was skyrocketing; There were times when an entire family shared a single fruit; Sometimes it was served with the utmost respect and splendor as part of the “blessings” at the Rosh Hashanah holiday table.

Eventually, the fruit has taken root, and usually, in the season it can be found at a reasonable price.

Vegan Mango Sponge Cake

I personally have never come across a mango cake and I can understand why! It’s hard to resist when you put your hands on a mango! But because I was curious to see how it works in pastries, I started a series of experiments the first of which is a mango sponge cake.

It succeeded already on the first try. The only thing I needed to change was to reduce the amount of mango to keep it fluffy. For extra flavor and aroma, I decorated the cake with sugar-free dried mango slices.

The cake is easy to make, fluffy, with a delicate aroma and a beautiful amber color. A super delicious summer cake!

Enjoy and let me know how it turned out ❤️

Vegan Mango Sponge Cake
An easy-to-make cake, fluffy, with a delicate aroma and a beautiful amber color. A super delicious summer cake!
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EQUIPMENT
Multi-Tasking Spoon Spatula
WMF Stainless Steel Ball Whisk
OXO Measuring Cups
Measuring Long Spoons Set – Incl. 1/8
8x4Inch 2 Pack Nonstick Baking Pan
Mixing Bowls Set
Prevent your screen from going dark
Metric – US Customary
Ingredients
 
 
Dry
  • 1⅔ cups white spelt flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp 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 tsp pure vanilla extract
  • ¼ tsp salt
  • ½ cup plant based milk
  • 1 tsp apple sider vinegar
Decoration
  • 2 slices dried sugar-free mango optional but recommended, upgrades the cake!
Instructions
 
  • 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 ❤️
Notes
English cake pan measuring 22 cm by 10 cm; Do not include wide margins in the measurement.
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

The Mango Song

Filed Under: All Recipes, Cakes and Cookies, Desserts Tagged With: dried mango, easy vegan mango cake, eggless mango cake best recipe, eggless mango cake from scratch, eggless mango cake how to make, eggless mango cake in english, eggless mango cake recipe from scratch, fresh mango, fresh mango puree, healthy vegan mango cake, holy cow vegan mango cake, how to make vegan mango cake, mango cake recipe, mango sponge cake, mango sponge cake recipe, mashed mango, recipe for vegan mango cake, recipe vegan mango cake, recipe vegan mango sponge cake, vegan mango cake, vegan mango cake recipe, vegan mango cake recipe uk, vegan mango cake recipes, vegan mango cake simple, vegan mango sponge cake recipe

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Reader Interactions

Comments

  1. Cc

    2021-09-20 at 6:38

    Can almond four be substituted?

    Reply
    • Sara Dagan

      2021-09-21 at 10:37

      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

      Reply

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I am making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

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