A delicious moist vegan cake. The addition of pureed mango and thick dairy free yogurt creates a wonderful sweetness and richness without the need for eggs. So not only is it gluten free it is also suitable for vegans.

I drizzled over some orange syrup and served it with coconut yogurt for a fabulous dessert.

Mango Yogurt Cake


Makes 1 x 1lb loaf cake

Preparation time: 15 minutes

Cooking time: 55 minutes


What’s Good About It?

Adding mango puree to the cake avoids the need to adds lots of syrups or sugar and keeps the cake wonderfully moist during cooking.


  1. Preheat oven to 170C, gas mark 3.  Grease and line the base of a 1lb loaf tin.
  2. Place the mango, yogurt, dairy free spread, vanilla and xylitol in a food processor and beat well.
    With the processor running gradually add the dry ingredients and mix until smooth.
  3. Fold in the chocolate chips.
  4. Transfer the cake batter into the greased loaf pan. Bake for 55 minutes or until a skewer comes out clean in the centre of the cake.
  5. Allow the cake to cool in the tin completely
  6. Heat the orange juice with the xylitol in a small saucepan. Bring to a simmer for 3-4 minutes then allow to cool. You can either drizzle this over the top of the cake or serve it alongside the cake with a spoonful of yogurt.

Did You Know?

Store this cake in the fridge for up to 3-4 days. It can also be frozen.

250g mango purée (I defrosted a bag of frozen mango chunks)

130g dairy free yogurt

100g dairy free spread

50g xylitol

1 tsp vanilla extract .

220g gluten free self raising flour

50g gluten free oats

2 tsp baking powder

1 tsp baking soda

Pinch of salt

60g white chocolate chips


Juice of 1 orange

2tbsp xylitol