Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup ripe mango, mashed
- 1 cup coconut milk
- 1/2 cup coconut oil, melted
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix the mashed mango, coconut milk, melted coconut oil, sugar, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- (Optional) Sprinkle shredded coconut on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy your tropical vegan cake!
Notes
This cake is best served slightly warm or at room temperature. Pairs well with coconut whipped cream or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg