This cake is probably my new favourite. The mango gives an incredible richness, a satisfyingly moist and dense texture, and a beautiful colour. Plus, thanks to the magic ingredient that is ready-made mango pulp, it’s super quick and easy to prepare.
Convenience: 10 mins to prepare ~ 45 mins to bake
- 250 g (2 cups) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda / baking soda
- 1/4 tsp salt
- 150 g (3/4 cup) caster sugar
- 1 tsp vanilla (or 1 tsp powdered cardamom seeds)
- 4 tbsp flavourless vegetable oil
- 530 g (2 cups) tinned mango pulp (I use kesar mango pulp from Tesco)
- Preheat the oven to 180 C or 350 F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix together the sugar, vanilla, oil, and mango pulp.
- Stir the dry ingredients into the wet ingredients, until fully combined.
- Pour the batter into a lined 2lb loaf tin*.
- Bake for about 45 minutes, until a cake-tester or tooth pick inserted into the centre comes out clean.
- Serve warm or cool, on it’s own or with non-dairy vanilla ice cream.
* For muffins, pour the batter into 16 muffin cases, then bake for 15 minutes.
How many EA Tasty Spoons does it get?
- No animal products. Completely vegan.
- As far as I know, none of the ingredients are harmful to the environment.
- Thanks to the mango pulp, this is a relatively cheap recipe. A 850 g tin of mango pulp is £1 or £1.50 at Tesco in the UK. That’s a lot of mangoey deliciousness for your money. You can save the remaining mango pulp to make a mango lassi using soy or coconut yogurt!
- Not healthy because it contains a lot of sugar and white flour.
- It’s just so delicious. Everyone loves it and it disappears immediately.