Made with sweet coconut sugar and juicy mango, this mango streusel cake is a delicious, dairy-free, and egg-free treat for any occasion, including breakfast! As the cake bakes, the streusel filling caramelizes and once the cake cools, you get contrasting textures of moist cake, soft mango, and a slightly crunchy filling. It’s super sweet and moist and has juicy pieces of fresh mango laced throughout.

Mango Streusel Cake [Vegan]

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Serves

12

Cooking Time

35

Ingredients

For the Cake:

  • 1 flax egg (1 tablespoons ground flaxseed, plus 3 tablespoons water)
  • 1 1/2 cups whole wheat flour
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 3/4 cup finely chopped mango

For the Streusel Mixture:

  • 1/4 cup coconut sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup shredded coconut
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons coconut oil, melted

Preparation

  1. Preheat your oven to 350°F and grease an 8-inch springform pan, then set aside.
  2. Prepare the flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Blend the 1/4 cup oil into the flour and sugar mixture, until it is like cornmeal texture.
  5. Add in the flax egg, non-dairy milk, and vanilla. Stir only until just combined
  6. Fold in the chopped mango
  7. Pour 1/2 mixture in your greased 8-inch pan.
  8. In a small bowl combine the streusel ingredients and then sprinkle ½ of the streusel on the cake batter.
  9. Add the remaining batter on top (it should just barely be enough to cover the streusel filling) and sprinkle the top with the rest of the streusel.
  10. Bake in a 350°F oven for 25 minutes, then remove the cake and cover it with tinfoil. Bake for about 10 more minutes or until a toothpick inserted into the center comes out clean.

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About The Author

Faith VanderMolen

See My Recipes

After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and the Netherlands, I now find myself married and living with my husband in the eastern country of China. All those years of traveling and a recently discovered enthusiasm for eating plants are what inspire me every day in my kitchen. I hope to inspire others to eat more consciously through the simple, creative, and delicious recipes I share on my blog, The Conscientious Eater.

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