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🍋 Fluffy Vegan Mango Cake – soft, airy, and incredibly easy to make!

A perfect summer treat with a light tropical aroma and a stunning golden color. Topped with dried mango slices for an extra touch of deliciousness! Try it with shredded coconut or toasted almonds for even more flavor.
⏱ Prep Time: 10 min | 🕑 Baking Time: 45 min | 🍋 Servings: 8 slices
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Ingredients Equipment Method Notes

Ingredients
 
 

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!

Equipment

Method
 

  1. Preheat the oven to 160 degrees, grease an English-cake pan measuring 22 cm by 10 cm.
Dry
  1. Sift the flour into a bowl, add baking powder, baking soda, salt and mix.
Wet
  1. In a large bowl, mix oil or butter, sugar, mango puree, vanilla extract and salt.
  2. In a small bowl, mix milk and vinegar; Transfer to the wet ingredients bowl and mix well.
  3. Gradually add the flour and mix until the flour is absorbed into the mixture.
  4. Transfer the batter to the pan, place the dried mango slices over the batter and press gently.
  5. Place in the center of the hot oven and bake for 45-50 minutes, or until a toothpick comes out clean.
  6. Remove the cake from the oven and cool on a wire rack.
  7. Once the cake has cooled you can take it out of the pan.
  8. 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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