Ingredients
Dry Ingredients
- 440 g (3 + ⅔ cups) plain (all-purpose) flour
- 280 g (1 + ⅓ cups) caster (superfine) sugar
- 3 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Wet Ingredients
- 600 g (2 + ⅓ cups) tinned mango puree
- 160 ml (⅔ cup) sunflower oil (or another mild flavoured oil)
- 2 tsp vanilla extract
For Greasing
- Melted vegan butter (for greasing the bundt tin)
Instructions
- Preheat and Prepare Tin: Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter, making sure to get into all of the nooks and crannies for easy cake release.
- Mix Dry Ingredients: Place the flour, sugar, baking powder, bicarbonate of soda, and salt in a large bowl. Whisk well with a balloon whisk to ensure all ingredients are combined evenly and no lumps remain.
- Add Wet Ingredients: Add the mango puree, sunflower oil, and vanilla extract to the dry ingredients. Whisk until no dry lumps remain, taking care not to over-beat the batter to maintain a tender crumb.
- Pour Batter and Bake: Pour the batter into the prepared bundt tin and spread it level. Bake in the preheated oven for about 40 minutes, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
- Cool the Cake: Leave the cake to cool in the tin on a wire rack for about 45 minutes. Then carefully flip the cake out of the tin and allow it to cool completely before serving.
Notes
- This cake can also be baked in a 23 cm / 9 inch square or a 23×33 cm / 9×13 inch rectangular cake tin; in that case, start checking for doneness after 25 minutes as baking time will vary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
