Vegan Mango Pound Cake
Plant-based patissier Chef Naimita's vibrant pound cake is brightly-hued from good quality Alphonso Mangoes. The mango purée adds a rich and moist crumb to a melt-in-your-mouth cake that is so buttery, you won't believe it's vegan! It’s basically everything you’d want a pound cake to be, but better.
Ingredients
Dry Ingredients
- 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
Wet ingredients
- 150 gm mango puree/ aamras
- 20 gm vegan butter/ coconut oil
- ½ tsp lemon juice
- ¼ tsp vanilla extract/ vanilla bean paste
Instructions
- 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.
Notes
- 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.