Description
This Moist Mango Bundt Cake is a buttery, rich, and tender cake made with fresh mango puree for a burst of tropical flavor. It’s eggless, making it perfect for those with dietary restrictions, and can easily be made dairy-free!
Ingredients
Scale
Dry Ingredients:
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch table salt
- 150 g powdered white sugar
Wet Ingredients:
- 125 g mango puree (fresh or canned)
- 1/4 tsp mango extract (optional, enhances flavor)
- 1 tsp vanilla extract
- 113 g unsalted butter, melted
- 4 tbsp yogurt
- 1 tbsp vinegar
- 2 tbsp water
Instructions
1. Prepare the Batter
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix mango puree, mango extract, vanilla extract, melted butter, yogurt, vinegar, and water.
- Gradually add the dry ingredients into the wet mixture, stirring until smooth.
2. Bake the Cake
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Serve & Enjoy
- Dust with powdered sugar or drizzle with a mango glaze (mix mango puree with powdered sugar).
- Slice and enjoy this tropical delight!
Notes
- Dairy-Free Option: Swap butter for coconut oil and yogurt for dairy-free yogurt or applesauce.
- Extra Mango Flavor: Stir in mango chunks or top with mango slices.
- Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
