Today’s recipe is yet another vegan dessert: Vegan Mango Bundt Cake. Since discovering that I am lactose intolerant, I have been experimenting quite a bit with vegan desserts.
They are actually really good! And besides being lactose-free, they are healthier than regular desserts, as they don’t contain animal fats. So, even if you are not vegan or lactose intolerant, I suggest you add some vegan desserts to your baking rotation.
In fact, have you tried my Vegan Apple Spice Cake or my Vegan Wholemeal Banana Bread yet? They are AMAZING!
This Vegan Mango Bundt Cake is so moist!
It tastes just like mango and it is the perfect treat to have with a nice cup of tea. Enjoy!
Vegan Mango Bundt Cake
- 190 gms – 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cardamom powder
- 1 ½ cups ripe mango puree
- 1/3 cup vegetable oil
- 135 gms – 2/3 cup granulated sugar
- 1 tsp vanilla
In a bowl, mix the flour, baking powder, salt and cardamom powder together.
In another bowl, whisk the mango puree, vegetable oil, sugar, and vanilla until well combined. Add this to the flour mixture and fold until just incorporated. Don’t overmix.
Transfer the batter to a greased bundt pan and bake in a pre-heated oven at 180C – 350F until the cake is cooked through and a skewer inserted in the middle comes out clean. This will take about 40 minutes.
Transfer to a cooling rack, dust with some icing sugar and serve warm or at room temperature.
Ciao, posso gentilmwnte sapere le dosi in grammi del mango e dell’olio vegetale?
Ogni volta che cerco di convertire una ricetta da cips a grammi mi succede un disastro! Speravo tu potessi già darmi le dosi giuste.
Nessun problema. 🙂 Il pure’ di mango e’ circa 350 grammi e l’olio vegetale 70. 🙂
Spero ti piaccia!!