Mango Cake
 
Prep time
Bake time
Total time
 
This cake recipe will make 3-7" layers or 2-8" layers or 1 9" x 13" sheet pan
Serves: serves 12-14ppl
Ingredients
  • For the Cake Batter:
  • All Purpose Flour 2 cup (250g)
  • Cake Flour 1 cup (120g) *see notes above
  • Mango Powder (from freeze dried mango fruit 10 Tablespoons (32g)
  • (this is from 4 of the small snack packages of freeze dried fruit)
  • Baking Powder 4 teaspoons
  • Salt 1 teaspoon
  • Egg Replacer 2 teaspoon *I used Bob's Red Mill
  • Granulated Sugar 1¾ cup (350g)
  • Vegetable Oil ½ cup (118ml)
  • Applesauce 8 Tablespoons (140g)
  • Soy Milk *Or any plant milk of your choice 2 cup (480ml)
  • Vinegar 2 teaspoons (10ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • For the Buttercream:
  • Vegan Butter 2 cups (4 sticks) (454g)
  • Confectioners Sugar 4 cups (500g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Butter Vanilla Extract 2 teaspoons (10ml) *optional
  • Salt ¼ teaspoon
  • For the Mango Compote *optional
  • 2 Large ripe mango peeled & rough chopped *fresh or frozen approx 2 cups of fruit
  • 2 Tbs water
  • 2 Tbs sugar *optional
  • Flaked Coconut for garnish *optional 1½ cups
Instructions
  1. First prepare the mango compote by placing the mango chunks with the sugar & water in a medium sauce pot and cook over low heat stirring occasionally to avoid scorching the bottom.
  2. Sugar is optional depending on how sweet your mango is, and how sweet you like your compote.
  3. Cook until the mango is almost completely broken down, then cool slightly and transfer to a blender to puree smooth
  4. Cool in the refrigerator while you prepare the rest of the recipes
  5. Next prepare the cake batter
  6. Preheat the oven to 350°F
  7. Grease and parchment paper your cake pan(s)
  8. In a spice grinder add the freeze dried mango and whiz to a powder
  9. Combine the soy milk with the vinegar and whisk, let stand for 5 minutes to thicken
  10. In a large mixing bowl combine the sugar, oil, applesauce, vanilla extract and thickened plant milk together and whisk smooth to dissolve the sugar
  11. Sift together the flour(s) and the mango fruit powder, salt, baking powder and egg replacer
  12. Add the sifted dry ingredients to the wet ingredients in the large mixing bowl and whisk smooth
  13. Pour into the prepared pans and bake in the preheated 350°F oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  14. Cool in the cake pans, then flip onto a serving platter.
  15. Prepare the buttercream recipe by creaming the vegan butter smooth with an electric mixer so it is even and no lumps
  16. Add the salt and whip on high speed to smooth
  17. Scrape the sides and bottom of the bowl to make sure it is evenly mixed
  18. Add the sifted confectioners sugar all at once.
  19. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  20. Add the extract then scrape the bowl again and increase speed to high and whip for another 2 minutes
  21. The air will make your buttercream whiter as it whips
  22. Build the cake with a layer of buttercream & mango compote between each cake layer (leaving about ½ cup of mango compote for the topping *optional)
  23. Ice with the remaining buttercream and garnish with the coconut flakes
  24. Optional mango compote & fresh mango slices on top
Notes
Mango cake can be kept at room temperature for up to 2 days

For longer storage refrigerate for up to 1 week, bring to room temperature before serving
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/mango-cake/