Indulge in a slice of Mango cake for afternoon tea! Make a rich moist cake for a special occasion or anytime treat. With this impressive moist mango bundt cake you're sure to wow family, friends and impress your guests. This simple whole-wheat cake is so delicious and easier to make than it looks!
Topped With Fresh Cranberries
INGREDIENTS
2 1/2 cups All Purpose Flour
3/4 cup Vegetable Oil
1/2 cup Coconut Sugar
2 tsp Vanilla Extract
1 cup white Whole-Wheat Flour
1 tsp Ground Nutmeg
1/2 tsp Salt
1/4 tsp Turmeric
15g (3 tsp) Baking Powder
1 medium fresh Mango
1/2 cup Ground Flax-seed
1/2 cup fresh Cranberries
METHOD
Step 1
Preheat your oven to 350° F. Peel, cut and dice the mangoes and transfer the diced mangoes into a mixer. Add 1/2 cup ground flax-seed and blend until smooth.
Diced Mangoes
Pour the mixture into a mixing bowl and combine together with other wet ingredients.
Flax-Mango Blend
Step 2
Mix together the dry ingredients in a separate bowl. Sift the dry ingredients directly into the mixing bowl and mix together until completely combined.
Dry Ingredients
Step 3
Grease a standard bundt pan (10-inch) with plant based butter and flour the pan. Pour batter into pan and top with Cranberries
Bake the cake in a preheated oven for 35 minutes or until a toothpick inserted into the middle comes out clean.
Allow cake to cool completely at room temperature.
Turn the pan upside down to remove the cake and reveal the bundt pattern
Allow the cake to cool before cutting
STORAGE
Put your Yummy Cake in an air tight container and keep in the fridge for up to 4 days. It can still be kept in an air tight container at room temperature for the first 24 hours after baking.
Prep Time 25 minutes
Cooking Time 35 minutes
Total Time 60 minutes
Servings 16
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