Vegan Mango Sponge Cake


  • 1⅔ cups white spelt flour
  •  tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegan butter (or coconut oil, melted (100 grams
  • ½ cup sugar
  • 200 Grams fresh or frozen mango puree (in a blender) It is important to maintain an accurate weight
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ½ cup plant based milk
  • 1 tsp apple sider vinegar
  • 2 slices dried sugar-free mango optional but recommended, upgrades the cake!


  • Preheat the oven to 160 degrees, grease an English-cake pan measuring 22 cm by 10 cm.
  • Sift the flour into a bowl, add baking powder, baking soda, salt and mix.
  • In a large bowl, mix oil or butter, sugar, mango puree, vanilla extract and salt.
  • In a small bowl, mix milk and vinegar; Transfer to the wet ingredients bowl and mix well.
  • Gradually add the flour and mix until the flour is absorbed into the mixture.
  • Transfer the batter to the pan, place the dried mango slices over the batter and press gently.
  • Place in the center of the hot oven and bake for 45-50 minutes, or until a toothpick comes out clean.
  • Remove the cake from the oven and cool on a wire rack.
  • Once the cake has cooled you can take it out of the pan.
  • Enjoy and let me know how it turned out ❤️


English cake pan measuring 22 cm by 10 cm; Do not include wide margins in the measurement.