Vegan Mango Bundt Cake

Ingredients

• 440 g (3 + 2/3 cups) plain (all-purpose) flour
• 280 g (1 + 1/3 cups) caster (superfine) sugar
• 3 tsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 600 g (2 + 1/3 cups) tinned mango puree
• 160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
• 2 tsp vanilla extract

Instructions

1. 1

   Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.

2. 2

   Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.

3. 3

   Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.

4. 4

   Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.

5. 5

   Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.