Mango Bundt Cake (Vegan)
- Gail Nishimura
- Jun 24, 2020
- 2 min read
Tender and Moist Mango Cake Glazed Over with Vanilla Icing
Ingredients
Cake
1 and 1/2 cups cake flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups mango puree ****
1/3 cup coconut oil, melted
2/3 cup white sugar
1 teaspoon vanilla extract
Icing
2 cups powdered sugar
1 tsp vanilla
3 Tablespoons soy milk
***Puree is made by blending either fresh or frozen mango in the blender. If you are using frozen mango, heat the frozen mango in the microwave or over the stove so its room temperature.
Procedures
Preheat the oven to 350 degrees. Grease a 8 inch bundt cake tin or a 9 inch cake pan generously with butter or more coconut oil (I used two small bundt cake tins).
In a medium sized bowl, sift in the flour, baking soda, baking powder and salt in a large and whisk till well combined.
In a separate large bowl, combine the mango puree, sugar, vanilla extract and coconut oil. Whisk the mixture until well combined.
Add a half of the wet ingredients into the dry ingredients and whisk until well combined. Add the other half of the wet ingredients and mix until well combined. Pour the batter into the greased cake tin and tap lightly on the counter to remove any excess air bubbles.
Place the cake tin into the oven and bake for 25-27 minutes or until a cake tester or toothpick comes out clean. The edges should be lightly golden and the center fully cooked through.
Remove the cake from the oven and place on a cooling rack for 10 to 20 minutes before flipping the cake out to cool right side up on a cooling rack.
While the cake is cooling, make the icing. In a medium size bowl, sift in the powdered sugar. Add the vanilla and a tablespoon of soy milk. Whisk until the mixture is too stiff to mix anymore. Add one tablespoon of soy milk at time to the mixture and whisk until you get a thick and glossy icing.
Once the cake is completely cooled, Icing the cake and serve. Keep the cake in the fridge to preserve. Best enjoyed within the next three days.
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