Vegan Mango Cake
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 8
Note: this is a long recipe,
but oh so good!
Total Time: 1 hour
Servings: 8
Note: this is a long recipe,
but oh so good!
Ingredients:
For the Cake
1 1/2 cup almond flour
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon lemon juice
1/3 cup grape oil
1/2 cup coconut sugar
1 cup fresh mango pulp, thick
1/2 cup almond milk, room temperature
2 to 3 tablespoon water (if batter is thick)
For the mango pudding
1/2 cup mango pulp
1/2 cup water
2 teaspoon lemon juice
2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon cardamom optional
For the frosting
8 oz vegan cream cheese at room temperature
1 1/4 cup chilled heavy whipping cream
1 cup confectionery sugar
2 teaspoon vanilla extract
Pinch of fine sea salt
For the Cake
1 1/2 cup almond flour
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon lemon juice
1/3 cup grape oil
1/2 cup coconut sugar
1 cup fresh mango pulp, thick
1/2 cup almond milk, room temperature
2 to 3 tablespoon water (if batter is thick)
For the mango pudding
1/2 cup mango pulp
1/2 cup water
2 teaspoon lemon juice
2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon cardamom optional
For the frosting
8 oz vegan cream cheese at room temperature
1 1/4 cup chilled heavy whipping cream
1 cup confectionery sugar
2 teaspoon vanilla extract
Pinch of fine sea salt
Directions:
For the cake
Pre heat oven to 350
Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too, then dust it with flour to coat the pan.
Cut and line the pans with a parchment round at the bottom.
In a bowl sift all dry ingredients.
In another bowl place all liquid ingredients and sugar, then whip until the sugar is almost melted .
Pour the liquid ingredients over dry ingredients and whip until lump free.
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans for 10 minutes.
Now run a butter knife around the circumference of the cake to release it.
Now invert the cakes on the cooling rack to cool completely.
Loosely cover the cakes with a kitchen towel to prevent drying out.
For the mango pudding
While the cake is baking, whisk pudding ingredients together into a smooth paste.
Add more sugar if the mixture isn't sweet.
Cook the mixture on low heat, stirring continuously scrapping the sides and bottom to avoid sticking.
The pudding is done when the mixture starts to thicken up and coats the back of a spoon.
Making mango pudding should take 10 minutes start to finish.
It will thicken more after cooling down.
For Frosting
Beat cream cheese and sugar for 1 minute until well blended.
Whip heavy whipping cream, vanilla until soft peaks are formed, about 10 to 12 minutes be patient.
Add 1/2 cup of cream and fold it with prepared cream cheese sugar mixture.
Now add this mixture in the bowl of remaining whipped cream and whip until stiff peaks form.
This takes less than 30 seconds.
Refrigerate 2 hours before decorating cakes or cupcakes.
To a Assemble the cake
Slice the top of the cakes to level if there is a dome .
Cut the cakes into half.
Now spread some mango pudding over the first layer topping it with a layer of frosting.
Repeat for all the layers while stacking them.
Frost on the top and the sides as desired.
Peel and cut a mango into half and cut into thin slices .
Arrange the slices in a circle starting at the center to form a rose.
Fill the icing bag with dual color frosting and pipe swirls if desired.
Refrigerate the cake at least 2 hours before serving.
For the cake
Pre heat oven to 350
Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too, then dust it with flour to coat the pan.
Cut and line the pans with a parchment round at the bottom.
In a bowl sift all dry ingredients.
In another bowl place all liquid ingredients and sugar, then whip until the sugar is almost melted .
Pour the liquid ingredients over dry ingredients and whip until lump free.
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans for 10 minutes.
Now run a butter knife around the circumference of the cake to release it.
Now invert the cakes on the cooling rack to cool completely.
Loosely cover the cakes with a kitchen towel to prevent drying out.
For the mango pudding
While the cake is baking, whisk pudding ingredients together into a smooth paste.
Add more sugar if the mixture isn't sweet.
Cook the mixture on low heat, stirring continuously scrapping the sides and bottom to avoid sticking.
The pudding is done when the mixture starts to thicken up and coats the back of a spoon.
Making mango pudding should take 10 minutes start to finish.
It will thicken more after cooling down.
For Frosting
Beat cream cheese and sugar for 1 minute until well blended.
Whip heavy whipping cream, vanilla until soft peaks are formed, about 10 to 12 minutes be patient.
Add 1/2 cup of cream and fold it with prepared cream cheese sugar mixture.
Now add this mixture in the bowl of remaining whipped cream and whip until stiff peaks form.
This takes less than 30 seconds.
Refrigerate 2 hours before decorating cakes or cupcakes.
To a Assemble the cake
Slice the top of the cakes to level if there is a dome .
Cut the cakes into half.
Now spread some mango pudding over the first layer topping it with a layer of frosting.
Repeat for all the layers while stacking them.
Frost on the top and the sides as desired.
Peel and cut a mango into half and cut into thin slices .
Arrange the slices in a circle starting at the center to form a rose.
Fill the icing bag with dual color frosting and pipe swirls if desired.
Refrigerate the cake at least 2 hours before serving.
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