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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 Nonstick Baking Pan
Mixing Bowls Set
Ingredients
Metric
US Customary
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 cider 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.
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how it was!