If you want your taste buds to dance the Mango Tango: Just bake and enjoy this wonderful Blundt cake with mango.
The best thing when baking cakes is the sweet cakey and fruity smell in the kitchen. And did I already mention that I am in love with my cake tin for bundt cakes. It is quite big and has a ceramic coat to get the cake out fast and easy in one piece. The result is a beautiful and perfekt looking cake, no need for further decoration!
The sweet Mango makes the cake soft and sweet. Cardamom supports the taste of the Mango. A dollop of whipped coconut cream or any other whipped vegan cream perfectly adds to this cake.
For the cake you can use fresh Mangos. But also frozen Mangos from the frozen food department are fine. Note the pros that frozen Mangos are often cheaper and ready to use. Anyways you have to mash your Mango before adding it to your dough.
PS: If you are looking for another bundt cake recipe: Apple Yoghurt Bundt Cake.
Recipe (For 1 Blundt cake – Cake tin ∅ 22cm):
250g cristal zugar
1 package of baking powder
1 teespoon cardamom
1 pinch of salt
2 teespoon vanilla extract
130g oil (e.g. com oil)
2 Mangos (500g mango mash)
Baking: At 180°C – 45 to 50 minutes
Pre-heat the oven.
Grease your cake tin with vegan butter and ad some flour.
Mix all dry ingedients, flour, sugar and baking powder with each other.
Mash up your Mangos.
Add the cardamom powder, salt, vanilla extract und oil with the mango mash.
Last, mix both mango mash and dry components with each other to a homogenous dough.
Fill the dough into the cake tin and spread it evenly. Bake the cake as mentioned at 180°C for 45 to 50 Minutes. Not forget the stick test!
After the baking when the cake has cooled down you can flip it out of the cake tin on a plate. Just add some powdered sugar and serve it!
Hint: With the stick test you can proof if the cake is realy done. Just take a stick of wood or metal and stinch it at a thick place into the cake. Just if there is no sticky dough gluing on your stick the cake is done.
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