Easy Mango Loaf Cake
This recipe makes 1 large size (2lb) loaf pan or 2- standard loaf pans
Ingredients
- 1 cup Mango Puree 237ml
- ½ cup Plant Milk 118ml
- ¾ cup Vegetable Oil 177ml
- 1 Tbs Lemon Juice 15ml
- 1 teaspoon Vanilla Extract 5ml
- 1¼ cup Granulated Sugar 250g
- 1¼ teaspoons Baking Soda
- 1 teaspoon Salt
- 3 cups All Purpose Flour 375g
Instructions
- Grease 2 standard loaf pans & preheat your oven to 350F *see notes for more pan options)
- In a large mixing bowl combine all the dry ingredients including the sugar & whisk or sift to distribute evenly
- Add the plant milk, lemon juice, extract, mango puree & the oil & whisk smooth about 25 strokes to develop the batter
- Bake in the preheated oven for approximately 35-45 minutes or when a toothpick inserted comes out with moist crumbs
- Cool in the pan(s) until you can safely touch & flip the cake(s) out onto a cooling rack
Notes
Any vegetable oil or melted vegan butter will be great here
The sugar can be adjusted to a sugar free substitute easily
CLICK HERE FOR MORE INFO ON SUGAR FREE BAKING Canned Mango Puree is my preference since it packs an amazing mango flavor that is even better than fresh! But of course if you prefer to use fresh go right ahead! This recipe makes 1- 2lb loaf pan but you can also bake the batter into 15 cupcakes, or a 6 cup bundt pan or 2 - 7" cake layers Storage Mango Loaf Cake can be stored at room temperature for up to 3 days wrapped loosely to prevent staling. Be careful it doesn't go moldy if your room temperature is above 68°F For longer storage, refrigerate for up to 1 week or freeze for up to 2 months wrapped well
CLICK HERE FOR MORE INFO ON SUGAR FREE BAKING Canned Mango Puree is my preference since it packs an amazing mango flavor that is even better than fresh! But of course if you prefer to use fresh go right ahead! This recipe makes 1- 2lb loaf pan but you can also bake the batter into 15 cupcakes, or a 6 cup bundt pan or 2 - 7" cake layers Storage Mango Loaf Cake can be stored at room temperature for up to 3 days wrapped loosely to prevent staling. Be careful it doesn't go moldy if your room temperature is above 68°F For longer storage, refrigerate for up to 1 week or freeze for up to 2 months wrapped well
Tried this recipe?Let us know how it was!