Easy Mango Loaf Cake Recipe

Moist, delicious Easy Mango Cake recipe can be whatever you want it to be!

For an instant refreshing summer dessert bake it in a loaf pan and top each slice with fresh mango and vegan whipped cream!

It’s so easy to make because there are no mixers required!

All you need is a large mixing bowl and about an hour!

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Notes for Success & Substitutions:

This recipe makes 1- 2lb loaf pan but you can also bake the batter into 15 cupcakes, or a 6 cup bundt pan

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Yield: serves 16ppl

Easy Mango Loaf Cake

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• Mango Puree 1 cup (237ml)
• Plant Milk ½ cup (118ml)
• Vegetable Oil ¾ cup (177ml)
• Lemon Juice 1 tablespoons (15ml)
• Vanilla Extract 1 teaspoons (5ml)
• Granulated Sugar 1¼ cup (250g)
• Baking Soda 1¼ teaspoons
• Salt 1 teaspoon
• All Purpose Flour 3 cups (375g)

optional garnishes

• 1 Recipe Vegan Whipped Cream
• Fresh Mango Chunks

Instructions

1. Grease a standard loaf pan and preheat your oven to 350F
2. In a large mixing bowl combine all the dry ingredients including the sugar & whisk to sift & distribute evenly
3. Add the plant milk, lemon juice, extract, mango puree & the oil and whisk smooth about 35 strokes to develop the batter
4. Bake in the preheated oven for approximately 35-45 minutes or when a toothpick inserted comes out with moist crumbs
5. Cool in the pans until you can safely touch them & flip them out onto a cooling rack to cool to col
6. Add whipped cream & fresh mango chunks for serving or just eat plain!

Notes

Mango Loaf Cake can be stored at room temperature for about 2-3 days wrapped to prevent staling. Be careful it doesn't go moldy if your temperature are above 68°F

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months wrapped well