Prepare the pan by brushing/ spraying the sides and bottom with oil and dusting it with flour.
Line the pan with parchment at the bottom. This will help easy release of the cake later.
Preparing the topping-
In a small bowl ,coat chopped almonds , mango, peach cubes with flour and keep aside.
Preparing the batter-
Using a balloon whisk attachment on a handheld mixer or stand mixer cream sugar and Silk Dairy-Free Yogurt Alternative together for 30 seconds in a large bowl.
Add in all other liquid ingredients to it and whisk until blended well for 20 seconds.
In another sift dry ingredients in a bowl and give a quick mix with the spoon.
Now add the dry ingredients to the liquid ingredients and whisk until smooth and lump free, about a minute.
Do not over whip.
The batter for this loaf cake recipe is thicker consistency than other cake batters.
Now fold in the prepared topping.
Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes or until the toothpick inserted comes with a few crumbs.
Let it cool on the wired rack for at least 10 minutes .
Now run a butter knife around the pan to loosen the edges and invert the cake on to the cooling rack.
While the cake is baking , prepare the glaze by mixing ingredients called for it with a spoon until thick and smooth.
After the cake has cooled , drizzle the glaze and top it with chopped nuts and mangoes if desired.
Wait for at least 20 minutes before cutting. For a clean slice let the cake rest in the fridge after cooling for 2-3 hours. Enjoy it warm or cold . All purpose flour is used to coat the fruits and nuts so that they do not sink at the bottom while baking. Sub almond flour with oats flour or cornstarch.As Silk Dairy-Free Yogurt Alternative is sweetened already , I have used only ½ cup sugar for this recipe. Feel free to sub raw sugar with coconut sugar or sugar of your choice.If using any other yogurt that is not sweetened add 1/4 cup more sugar to taste. Use any flavorless oil or avocado oil . You may skip the glaze and topping but highly recommended. This recipe even makes one 8 or 9 “ cake at 35-40 minutes and 15-18 standard size cupcakes at 15-20 minutes. This cake stays well up to 4-5 days refrigerated .