Dairy-Free Mango Cake
Indulge in the tropical sweetness of a Dairy-Free Mango Cake that's as simple to make as it is delightful to taste. This moist and fluffy cake features ripe mango puree as the star ingredient, lending natural fruitiness and vibrant color to every bite. Made with coconut milk and coconut oil, it’s entirely dairy-free, making it perfect for those with dietary restrictions or anyone seeking a lighter dessert. A touch of apple cider vinegar works alongside baking soda to create a tender crumb while ensuring the cake rises beautifully. With just 15 minutes of prep and a luscious mango flavor that shines through, this guilt-free treat is ideal for summer gatherings, tea-time indulgence, or a tropical-themed celebration. Serve it as is, dusted with powdered sugar, or topped with fresh mango slices for a refreshing finish. Keywords: dairy-free dessert, mango cake, tropical flavor, coconut milk cake, vegan-friendly baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Ripe mango, pureed
- 0.75 cup Granulated sugar
- 0.5 cup Coconut oil, melted
- 0.5 cup Unsweetened coconut milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with a little coconut oil.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, combine the mango puree, granulated sugar, and melted coconut oil. Whisk until the sugar begins to dissolve, about 1-2 minutes.
Add the coconut milk and vanilla extract to the wet ingredients and mix until smooth and well combined.
Pour the dry ingredients into the wet mixture gradually, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.
Quickly stir in the apple cider vinegar, which will react with the baking soda to help the cake rise.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust with powdered sugar or serve with fresh mango slices. Enjoy your dairy-free mango cake!
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 184.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
