Vegan Mango Crumb Cake is a delicious and sot mango cake made with a mango jam in between. I used mango jam and the crumb on the top makes this such a delightful cake to enjoy.
Rajani had made a similar one sandwiched with strawberry jam and said she might not use it next time. Since I had mango jam with me, I felt I should use. I will surely make this again and use a 6 inch to get a higher cake.
So apt for the season and that reminds me that mangoes are coming to an end very soon!
Vegan Mango Crumb Cake
1.5 cups All Purpose Flour /Maida
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Sugar
1 cup Mango puree
1/2 cup Cooking Oil
1/4 cup Mango Jam
4 tbsp All Purpose Flour /Maida for the crumb topping
3 tbsp Sugar
2 tbsp Cooking Oil
In a bowl, whisk flour, baking soda, baking powder, 1 cup sugar in a mixing bowl. Add 1 cup of pureed mango and half cup of oil.
Using a spatula, fold the ingredients to get a smooth batter.
Fill half the batter onto a greased and lined 8″ cake pan. I added 1/4 cup mango jam. Add the rest of the batter on top of the jam. Try not to get the jam to the edges as it burns because of the high temperature inside the oven.
For the crumb topping, mix flour and sugar. Add oil, one teaspoon at a time and mix until you get the topping to your preference. Put the topping on top of the cake batter and bake in a preheated oven at 185 C for about 45 minutes or until a skewer comes out free of crumbs when inserted in the middle of the cake.
Let the cake cool inside the pan, run a butter knife through the sides of the cake and carefully take it out of the pan. Slice and serve!
I felt this will make a good high 6 inch round cake. I felt 8 inch was not high enough.