It’s summer time and the king of fruits, ‘mango’, is already here. We couldn’t resist the temptation of featuring it as a key ingredient in our cake recipe, to ring in the season of fruits. The other highlight of this cake if Only Earth’s vegan oat milk, which makes the cake tastier and healthier. The dairy-free milk has an inherent sweetness which lends itself well to the cake recipe. Also, the nutrient rich milk is great for the planet. Add this to your summer recipes in cakes, puddings, smoothies and more.
Serves: The cake is good for about 4-5 generous servings
The great part is that this recipe does not require too many things, and is extremely easy to make. It is relatively light on the stomach as it doesn’t use butter or maida, and has Only Earth’s delicious lactose-free milk as a key ingredient.
¾ cup mango pulp – This is the most important ingredient. Choose non-fibrous, ripe mangoes that are sure to be sweet, as the cake wouldn’t taste so good with tangier ones. Alphonso would be a good option. You can create the mango puree separately in a mixer and then add it to the flour so the batter is smooth.
1 ½ Cup Whole wheat flour- One can use both whole wheat and all-purpose flour (maida), but since the cake becomes dense anyway with the mangoes, wheat flour should be good enough. It’s a healthier option anyway.
¾ cup granulated fine sugar, since it’s easier to mix.
¾ cup cooking oil – Odourless cooking oil should be the first option for this cake. Since this is a vegan cake, we can avoid butter altogether.
½ tsp baking powder, 1 tsp baking soda, and ¼ tsp salt. You can also choose to add ¼ tsp vanilla extract.
2 tbsp Flax meal – Powdered flax seeds are a great substitute for eggs while baking. Keep it vegan and go for this option.
¼ cup Only Earth oat milk – Use Only Earth’s delicious oat milk, which is dairy-free and lactose-free, helping you to keep the cake light.
You might need a little water to fine-tune the consistency.
Start with greasing a 9-inch round cake pan with oil and line with parchment paper. Set aside to use later.
Preheat the oven to 180 degrees centigrade.
Mix the dry ingredients of flour, baking powder, baking soda and salt in a bowl. Use a whisk to combine or sieve.
Mix the wet ingredients separately. Stir 6 tablespoons water into 2 tablespoons of flax meal and mix to combine. Set this aside for 5 minutes.
In a large mixing bowl, beat oil and sugar using a hand mixer until well combined.
Add the vanilla essence, flax meal, oat milk, and mango puree and beat again to form a homogenous mixture.
Once the mixture is well combined, add the dry ingredients in batches, folding with a silicone spatula or spoon until all the flour mixture is well moistened and easily drips off the spatula. Try not to over mix to avoid dense cake! Mix just until you do not see any dry flour or lumps.
Pour into the prepared pan and level with a spoon. Remove air bubbles by tapping the pan on the counter.
Bake in preheated oven for 30 to 35 minutes until a toothpick inserted in the center of the cake comes out clean. Check at 30 minutes and if needed, bake some more.
Remove from the oven and set on a cooling rack for about 10 minutes. After this, you can slice the cake and enjoy.