RECIPE CATEGORY: DESSERT / BRUNCH
DIET: VEGAN
SERVINGS: 8–10 SLICES
PREP TIME: 20 MINUTES
COOK TIME: 35–40 MINUTES
TOTAL TIME: 1 HOUR

INGREDIENTS FOR VEGAN BABKA WIELKANOCNA WITH MANGO

DRY INGREDIENTS

• 2 CUPS ALL-PURPOSE FLOUR (OR GLUTEN-FREE FLOUR BLEND IF
NEEDED)
• ¾ CUP SUGAR (CANE OR COCONUT SUGAR)
• 1½ TEASPOONS BAKING POWDER
• ½ TEASPOON BAKING SODA
• ¼ TEASPOON SALT

WET INGREDIENTS

• 1 CUP UNSWEETENED ALMOND MILK OR OAT MILK
• ⅓ CUP NEUTRAL OIL (SUNFLOWER OR COCONUT OIL)
• 2 TABLESPOONS PLANT-BASED YOGURT
• 1 TEASPOON VANILLA EXTRACT
• ZEST OF 1 LEMON OR ORANGE
• 1 TABLESPOON LEMON JUICE OR APPLE CIDER VINEGAR

ADD-IN

• ¾ CUP SUPER MUNCHIES MANGO CHIPS, LIGHTLY CHOPPED

OPTIONAL GLAZE

• ¾ CUP POWDERED SUGAR
• 1–2 TABLESPOONS PLANT MILK OR LEMON JUICE

INSTRUCTIONS

STEP 1 – PREHEAT AND PREPARE

PREHEAT YOUR OVEN TO 180°C (350°F). GREASE A BUNDT PAN OR LOAF TIN.

STEP 2 – MIX DRY INGREDIENTS

IN A LARGE BOWL, WHISK TOGETHER FLOUR, SUGAR, BAKING POWDER, BAKING SODA, AND SALT.

STEP 3 – MIX WET INGREDIENTS

IN ANOTHER BOWL, COMBINE PLANT MILK, OIL, YOGURT, VANILLA EXTRACT, CITRUS ZEST, AND LEMON JUICE.

STEP 4 – COMBINE BATTER

POUR THE WET INGREDIENTS INTO THE DRY INGREDIENTS AND MIX GENTLY UNTIL SMOOTH. DO NOT OVERMIX.

STEP 5 – FOLD IN MANGO

ADD THE CHOPPED MANGO AND FOLD IT INTO THE BATTER, DISTRIBUTING IT EVENLY THROUGHOUT.

STEP 6 – BAKE

POUR THE BATTER INTO THE PREPARED PAN AND SMOOTH THE TOP. BAKE FOR 35–40 MINUTES, OR UNTIL A TOOTHPICK COMES OUT CLEAN.

STEP 7 – COOL AND GLAZE

LET THE CAKE COOL COMPLETELY BEFORE REMOVING FROM THE PAN. DRIZZLE WITH GLAZE IF USING.

NUTRITION & DIETARY NOTES

• 100% VEGAN
• DAIRY-FREE
• CAN BE MADE GLUTEN-FREE
• LIGHT AND BALANCED SWEETNESS
• MADE WITH SIMPLE PANTRY INGREDIENTS

SERVING SUGGESTIONS

SERVE THIS VEGAN BABKA WIELKANOCNA SLICED WITH COFFEE OR TEA AS PART OF AN EASTER BRUNCH SPREAD. IT PAIRS BEAUTIFULLY WITH FRESH FRUIT OR A LIGHT CITRUS DRIZZLE.