Vegan Mango Cake
Wondering how to make eggless mango cake? I've got the perfect recipe for you. Easy to bake vegan mango cake recipe using simple ingredients but big on taste and texture.
Ingredients
Dry Ingredients:
- 1 and ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 and ½ cups mango puree
- ⅓ cup avocado oil
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven for 350F.
- Mix the wet ingredients to the dry ingredients and whisk just until a smooth batter texture. Do not over-mix.
- Divide the batter equally among 12 cups of a standard-sized muffin pan-lined with cupcake liners.
- Bake for about 26 minutes or until a toothpick inserted in the center comes out clean.
Notes
I felt that it was too sweet for us. So I would definitely bake this again but would reduce the quantity of sugar to ½ cup. The store bought mango puree already gives a lot of sweetness, so ½ cup sugar should be fine. I think the quantity of sugar mentioned in the original recipe should be good if you prepare your own mango puree from fresh mangoes without adding sugar.
Nutrition
Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 165mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg
