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A super juicy cake with a fuss-free caramelized mango topping built in!
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  • 1 Mango peeled and sliced into thin strips
  • 5 tbsp Caster Sugar
  • 1 tbs Vegan Margarine
Wet Mix
  • 1 & 1/2 cup 360ml Non (Dairy Milk)
  • 2 tsp Vanilla Essence
  • 1/2 cup/115g Vegan Margarine melted
Dry Mix
  • 3 cups/390g Plain Flour
  • 3 tsp Baking Powder
  • Pinch Sea Salt
  • 1 & 1/2 cups/340g Caster Sugar


  • 1. Preheat your oven to 180 degrees C and grease a 9” diameter sealed loose bottom cake tin. Make sure it is a sealed one or the juices from the fruit will leak out.
  • 2. To a saucepan add the caster sugar and margarine, place over a low heat & allow the sugar & margarine to melt into a caramel. This should take a few minutes, give it a little mix with a spatula from time to time. When the caramel is an amber color, remove it from the heat – be careful not to leave it too long as it will quickly burn & turn bitter. Please also be very careful with the hot caramel, it’s extremely hot and can be dangerous.
  • 3. Pour the caramel into your cake tin, covering the bottom completely if possible. Neatly lay all the mango strips in the cake tin, starting with the edges first & working your way in. Set the tin aside and quickly make your cake mix,
  • 4. Combine all the wet ingredients in measuring jug. In a large mixing bowl sift together the dry ingredients. Pour in the milk mix and fold together using your spatula in a figure of 8 motion.
  • 5. Pour the cake mixture directly onto the mango into the cake tin and give it a little tap on the surface to remove any air pockets.
  • 6. Pop the cake into the oven on the bottom shelf to bake for 55 minutes, or until a skewer inserted into the cake and removed comes out clean.
  • 7. Once the cake has cooked, allow it to slightly cool for 5 minutes before removing it from the tin. Serve the cake with coconut cream, fresh mint leaves & little lime juice. 
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.

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