Vegan Mango Bundt Cake
Vegan mango bundt cake - this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!
baking, Indian, vegan
g (3 + ⅔ cups)
plain (all-purpose) flour
g (1 + ⅓ cups)
caster (superfine) sugar
bicarbonate of soda (baking soda)
g (2 + ⅓ cups)
tinned mango puree
ml (⅔ cup)
sunflower oil (or another mild flavoured oil)
Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.
Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.
Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.
Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.
This cake can also be baked in either a 23 cm / 9 inch square, or 23x33 cm / 9x13 inch rectangular cake tin in which case the baking time will vary; start checking for doneness after 25 minutes.