Super Moist Vegan Mango Cake
Super Moist Vegan Mango Cake

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, super moist vegan mango cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Super Moist Vegan Mango Cake is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Super Moist Vegan Mango Cake is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have super moist vegan mango cake using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Super Moist Vegan Mango Cake:
  1. Make ready FOR DRY INGREDIENTS:
  2. Get 1 1/2 cup all-purpose flour/maida
  3. Get 1 tsp baking soda
  4. Make ready 1/2 tsp baking powder
  5. Make ready 1/4 tsp salt
  6. Prepare For WET INGREDIENTS:
  7. Make ready 3/4 cup oil (any odorless cooking oil)
  8. Get 3/4 cup fine sugar
  9. Prepare 1/2 tsp vanilla essence/extract
  10. Get 2 tbsp flax meal (powdered flax seeds)
  11. Make ready 6 tbsp water
  12. Get 3/4 cup mango pulp (canned alphonso; you can use fresh too)
  13. Make ready 1/4 cup coconut milk
Instructions to make Super Moist Vegan Mango Cake:
  1. 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.
  2. 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.
  3. In a large mixing bowl, beat oil and sugar using a wooden spoon or even a hand mixer until well combined.
  4. Add the vanilla essence, flax meal, coconut milk and mango puree and beat again to form a homogeneous mixture.
  5. 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.
  6. 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.
  7. 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.
  8. Sprinkle with powdered sugar (optional), slice and enjoy!
  9. 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!

So that is going to wrap this up for this exceptional food super moist vegan mango cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!