Super Moist Vegan Mango Cake. In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined. Delicious, soft and moist vegan mango cake to make the most of mango season. A real treat for all mango lovers.
No one will believe it is egg free and dairy free.
I love to make tea time cakes because they require minimum skill and effort.
The cake recipe calls for mango slices to be added between the layers, but I was really curious to try creating a vegan mango curd and I am pleased to report it was both super easy and super delicious.
You can have Super Moist Vegan Mango Cake using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Super Moist Vegan Mango Cake
- You need FOR of DRY INGREDIENTS:.
- You need 1 1/2 cup of all-purpose flour/maida.
- You need 1 tsp of baking soda.
- You need 1/2 tsp of baking powder.
- You need 1/4 tsp of salt.
- Prepare For of WET INGREDIENTS:.
- It's 3/4 cup of oil (any odorless cooking oil).
- It's 3/4 cup of fine sugar.
- You need 1/2 tsp of vanilla essence/extract.
- Prepare 2 tbsp of flax meal (powdered flax seeds).
- You need 6 tbsp of water.
- It's 3/4 cup of mango pulp (canned alphonso; you can use fresh too).
- Prepare 1/4 cup of coconut milk.
If you decide to make the vegan mango curd, it would be best to make a day ahead so that it has time to chill and set properly in the fridge overnight. Mango Suji Cake Without Maida, Butter, Oven Even though it is egg-free cake, it is soft, spongy, and perfectly moist cake. Mango pulp is added to the batter, so it gives yellow tinge but the cake has subtle mango flavor.
Super Moist Vegan Mango Cake step by step
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Grease a 9-inch round cake pan with oil or grease and line with parchment paper. Set aside..
- PREPARING DRY INGREDIENTS: In a medium sized bowl, mix the dry ingredients –flour, baking powder, baking soda and salt. Use a whisk to combine or sieve. MIXING THE WET INGREDIENTS: Stir 6 tablespoons water into 2 tablespoons of flax meal and mix to combine; set aside 5 minutes..
- In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined..
- Add the vanilla essence, flax meal, coconut milk and mango puree and beat again to form a homogeneous mixture..
- Once the mixture is well combined, add the dry ingredients in batches, folding with a silicone spatula or spoon until all the flour mixture is well moistened. Try not to over mix to avoid dense cake! Mix just until you do not see any dry flour or lumps..
- Pour into the prepared pan (the batter will be dilute) and level with a spoon. Tap the pan on the counter a couple of times to remove any air bubbles. Bake in preheated oven for 35 to 40 minutes until a toothpick inserted in center of cake comes out clean..
- Remove from oven and set on cooling rack for about 10 minutes. After 10 minutes, remove from pan and set on rack until completely cool..
- Sprinkle with powdered sugar (optional), slice and enjoy!.
- Notes If you can find fresh mangoes, use that instead of canned, but adjust the sweetness accordingly. Instead of vanilla, you can use mango essence instead for a more profound mango aroma. Do not open the oven for at least 30 minutes to taste the doneness; the cake may collapse in the center!.
For robust mango flavor, I would suggest adding mango. Oh so moist; Using mango puree gives the sponge cake a beautiful moist and golden crumb. I never thought I'd describe a cake as 'moist and golden' but it's TRUE. However, too much mango puree makes your cake too dense. Using mango chunks gives the sponge cake little golden bits of sweetness yet allows the crumb to remain fluffy.