The summery series of mango-based recipes on TFD continue with an easy-breezy classic. Chef Naimita – recipe developer and founder of plant-based patisserie, An Ode To Gaia – is showing us how to whip up a vegan mango pound cake!
Brightly-hued from good quality Alphonso Mangoes, this vibrant cake has a tender moist crumb and a melt-in-your-mouth feel. It’s so buttery in texture that it’s difficult to believe that it’s entirely plant-based, baked without any butter or eggs!
Tips For Making This Vegan Mango Pound Cake
- Use good quality, ripe Alphonso/Hapus Mangoes for the richest flavour and naturally bright colour.
- You may use raw cane/ coconut sugar instead of caster sugar, however do note that the cake will not be a bright yellow without caster sugar.
- The batter for this vegan mango cake will be thick like a pound cake, so be sure to avoid over-mixing or you will end up with a gummy cake.
- Vegan cakes require low and slow baking time, so bake at a lower temp for longer. Do not cross 160°C.
- Don’t forget to garnish with a dusting of icing sugar and fresh mangos. You could also take this vegan mango pound cake up a notch with whipped coconut cream and edible flowers.
Vegan Mango Pound Cake
- 130 gm all-purpose flour/ maida
- 100 gm caster sugar (you may use raw cane sugar, but the cake will not be a bright yellow)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp pink himalayan salt
- 150 gm mango puree/ aamras
- 20 gm vegan butter/ coconut oil
- ½ tsp lemon juice
- ¼ tsp vanilla extract/ vanilla bean paste
- Sift and combine all the dry ingredients in a bowl.
- Melt the vegan butter/ coconut oil in a bowl, then add all the other wet ingredients and stir.
- Once all the wet ingredients are well combined, add in the dry ingredients in 2 parts, and stir well. Stop mixing once there are no lumps and all the flour has vanished. The batter will be thick like a pound cake, so be sure to avoid over-mixing or you will end up with a gummy cake.
- Pour into a well oiled bundt cake mould or two 7” tins.
- Bake at 160°c for 20 mins, then insert a toothpick to check the doneness of the cake. If the toothpick comes out clean, remove the cake. If the batter is still wet, add 5-7 mins and keep checking.
- Allow the cake to semi-cool, then de-mould it. Do not allow it to sit in the tin until fully cooled, as the heat and moisture will make the cake gummy/soggy.
- Garnish with a dusting of icing sugar and fresh mangos. Take it up a notch with whipped coconut cream and edible flowers.
- Tip 1-Use good quality, ripe Alphonso/Hapus Mangoes for the richest flavour and naturally bright colour.
- Tip 2– Vegan cakes require low and slow baking time, so bake at a lower temp for longer. Do not cross 160c.
About Chef Naimita/ An Ode To Gaia
Luxury plant-based patisserie An Ode To Gaia was founded in 2018 by world renowned Pastry Chef Naimita. From local, fair-trade & organic chocolate to heirloom grains & flours, the all-women patisserie is redefining the pastry world by introducing vegan versions of everyday desserts with mindfully sourced ingredients.
In addition to running the sustainability-focused patisserie, Naimita also wears several other hats including mentor, recipe developer, footwear designer, food stylist and an educator. Her recently launched online and offline classes have helped professional chefs and hobby bakers alike add fundamental vegan treats to their repertoire of plant-based recipes.
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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