Vegan Mango Chai Bundt by Silvobeat
A fragrant chai infused Mango Bundt cake with pops of sour cherries to indulge your senses
| SERVINGS | PREP TIME | COOK TIME |
| 14 | 25 min | 50 min |
INGREDIENTS
- 3 c plain flour
- 1 tbs ground turmeric
- 1 tbs baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 500 ml fresh mango puree*
- 250 ml Chai Addict or Chai Harder
- 2/3 c avocado oil, or other light flavoured oil
- 2 tsp vanilla extract, or vanilla bean paste
- 1 c caster sugar
- 1 c canned morello cherries, drained
Coconut Vanilla Icing
- 2 c icing sugar, sifted
- 2 tbs coconut milk, or other plant milk
- 3/4 tsp vanilla extract
METHOD
- Preheat oven to 180 fan forced. Lightly grease a 10 cup Bundt pan*.
- In a large bowl, sift together the plain flour, turmeric, baking powder, baking soda and salt. Whisk to combine.
- In a separate bowl, whisk together the mango puree, chai, avocado oil, vanilla extract and caster sugar.
- Add the wet mixture to the dry ingredients, stir until only just combined. Be careful not over mix as this will make the cake dense.
- Scatter half of the cherries to the base of the Bundt pan, then cover with 1cm - 1.5cm batter. Scatter around the remaining cherries, then fill the dish with with remaining batter.
- Bake for 40 - 50 minutes, until a metal skewer inserted into the cake comes out mostly clean.
- Remove from oven and let the cake rest in the pan for 5 - 10 minutes before transferring to a wire rack to cool. Do not leave the cake in the pan for longer than 10 minutes, as it can stick to the pan and become hard to remove.
- To make the icing, whisk together the sugar, milk and vanilla until smooth. If it is too thick, add a little extra milk. Once the cake has cooled, drizzle with the icing.
NOTES
- You can make fresh mango puree by pureeing frozen mango if you cannot access fresh mangoes.
- Easily grease the cake pan by lightly spraying with coconut oil spray.
- You can freeze slices of the cake for up to 3 months. When removing from the freezer, use the microwave to defrost and serve warm.
- I use this bundt pan.
Recipe by Vegan Food Blogger Silvia of Silvobeat
