Just a quick type up for this simple but extremely delicious vegan mango bundt cake as I am rushing off to the gym! This recipe really doesn’t need much said, it is so quick and simple to make, very versatile and very very moorish, I was completely addicted !!! Trying to ration myself and stay with in my calorie deficit was not easy, but to keep on a healthy eating regime you must reward and treat yourself or you will never succeed, its simple maths, figure it into the deficit and you are on to a winner.

I am still on a strict fitness regime and doing very well on my vegan/vegetarian diet, hitting perimenopause fairly late at 54 I am fighting with diet and fitness rather than turning to HRT, so far its going really well, I have had very few symptoms apart from low mood, anxiety and the fatigue has wiped the floor with me, but with the help of a protein packed diet, some fab supplements, like Vitamin B Complex, MCT Oil and Collagen I am getting there. It’s been an extremely tough year 2023, especially with my health, but I will not be defeated… its not the size of the girl in the fight, its the size of the FIGHT in the girl 💋

440 g plain flour

280 g caster sugar (I prefer to use golden as it is less refined and adds to the flavour)

3 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

½ tsp salt

600 g tinned mango puree

160 ml sunflower oil (or another mild flavoured oil)

2 tsp vanilla extract

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. I use cake release spray on my Bundt tins.

Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk (I did mine in the Artisan just on a low speed). Make sure that it is well combined and no lumps remain.

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.

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.

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.

This would be great served with vegan ice cream, especially coconut ice cream, or yoghurt, again I would definitely go for coconut, but that’s because I am obsessed with anything COCONUT 🥥 

I would also try this in two 7/8 inch round sponge tins and then fill with vegan whipped cream, mango purée and serve as a tropical take on a Victoria Sponge, obviously cooking times would vary, but just keep checking and when a skewer comes out clean your sponge is done.

Enjoy 💋