Moist Mango Loaf Cake Recipe for Tropical Flavor

• 1 cup Mango Puree 237 ml
• ½ cup Plant Milk 118 ml
• ¾ cup Vegetable Oil 177 ml
• 1 Tbs Lemon Juice 15 ml
• 1 tsp Vanilla Extract 5 ml
• 1¼ cup Granulated Sugar 250 g
• 1¼ tsp Baking Soda
• 1 tsp Salt
• 3 cups All-Purpose Flour 375 g

1. Grease one or two standard loaf pans and preheat the oven to 350°F (175°C). See notes above for other pan options.
2. In a large mixing bowl, combine all dry ingredients, including the sugar. Whisk or sift to distribute evenly.
3. Add the plant milk, lemon juice, vanilla extract, mango puree, and oil. Whisk until smooth, about 20–30 strokes—just enough to develop the batter.
4. Pour the batter into prepared pan(s) and bake 35–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
5. Allow the cake to cool in the pan until it can be handled safely, then invert onto a cooling rack to finish cooling. Slice and serve with fresh mango and vegan whipped cream if desired.

Any neutral vegetable oil or melted vegan butter will yield a moist loaf.

You can substitute the granulated sugar with your preferred sugar-free alternative—adjust sweetness to taste.

Canned mango puree often gives a more concentrated mango flavor, but fresh mango puree works fine if you prefer it.

This recipe fills one 2 lb loaf pan, two standard loaf pans, about 15 cupcakes, a 6-cup bundt pan, or two 7″ cake layers.

Storage: Store the mango loaf wrapped loosely at room temperature for up to 3 days. If your kitchen is warm (above about 68°F), refrigerate to avoid mold; it will keep up to 1 week in the fridge. For longer storage, wrap well and freeze up to 2 months.