Vegan Mango Bundt Cake
This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Super easy to make with simple ingredients! Gluten-free option included.
Servings: 12
Ingredients
Wet ingredients for the cake:
- 1 cup non-dairy milk , such as almond, oat, soy or light coconut milk
- 1/4 cup mango puree , See note
- 1 teaspoon apple cider vinegar or white vinegar
- 1/3 cup sugar
- 1/4 cup oil
- 1 teaspoon vanilla extract
Dry ingredients:
- 1 1/2 cups all purpose flour use more if needed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the mango layer in between and drizzling
- 1 1/2 cups mango puree/pulp , I use canned purée/pulp. see notes
- 1 teaspoon cornstarch or tapioca starch
Instructions
- Make the batter: In a bowl, add all the wet ingredients and mix really well until the sugar is mixed in.
- Then add in the flour, baking powder, baking soda, and salt to the bowl in that order.
- 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.
- 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.
- 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.
- Then drizzle half of the thickened mango puree over the batter, then the top of it the rest of the batter.
- 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.
- 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.
- 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.
- 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
Video
Notes
- Mango purée: This is a very moist cake. The moisture content depends on the mango puree/mango pulp you are using. I use canned kesar mango pulp. You ca. get it from an Indian store or online on Amazon.
- If you use bottled, or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 tbsp sugar to the mango purée if it isn’t sweet enough. Canned purée is usually lightly sweetened but others might need a bit of sweetness
- For Glutenfree: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and add 1.5 cups of this mixture (and baking powder, baking soda and salt) to the batter to begin with. Add more as needed. Also use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda into it. Mix lightly to incorporate then add to a pan and bake
- Oilfree: omit the oil and use 2 tablespoons mango purée or applesauce instead
- Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven
Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Sodium: 148mg | Potassium: 147mg | Fiber: 1g | Sugar: 11g | Vitamin A: 402IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1mg