Transport your taste buds to a tropical paradise with our Vegan Mango & Passionfruit Loaf Cake. Inspired by the flavors of Solero ice cream, this cake features a fluffy vanilla sponge infused with exotic fruit flavors, topped with a smooth and creamy frosting. The tangy mango drizzle adds a delightful zest, complementing the sweet and aromatic sponge. This cake is not only a feast for the senses but also a healthier treat with its vegan and protein-rich ingredients. Perfect for any occasion, or simply as a delightful way to brighten your day.
Ingredients:
- For the Cake:
- 150g mango and passionfruit yogurt (vegan)
- 70g smooth nut butter
- 40ml almond milk
- 100g sugar
- 100g oat flour
- 60g self-raising wholemeal flour
- 50g vegan vanilla protein powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- For the Frosting:
- 150g mango and passionfruit yogurt (vegan)
- 40g vegan vanilla protein powder
- For the Mango Drizzle:
- Flesh from one mango
- 100ml water
- 3 tbsp maple syrup
Instructions:
- Prepare for Baking:
- Preheat the oven to 170°C (338°F) with a fan setting. Line a loaf pan with parchment paper.
- Cream Ingredients:
- Cream together nut butter, mango and passionfruit yogurt, and sugar in a mixing bowl.
- Mix Dry Ingredients:
- Gently mix in oat flour, wholemeal flour, vegan protein powder, vanilla extract, and baking powder. Gradually add almond milk to form a thick cake batter.
- Bake the Cake:
- Pour the batter into the prepared loaf tin. Cover loosely with foil.
- Bake for 40-50 minutes, or until the cake has risen and a toothpick comes out clean.
- Prepare Frosting:
- Mix together mango and passionfruit yogurt and vegan protein powder for the frosting. Spread over the cooled cake.
- Make Mango Drizzle:
- Blend mango flesh, water, and maple syrup to create the drizzle.
- Final Touch:
- Drizzle the mango sauce over the frosted cake.
Enjoy this Vegan Mango & Passionfruit Loaf Cake as a refreshing and flavorful treat, perfect for bringing a touch of the tropics to your table. 🥭🍰🌿🌞
