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
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.
Sugar is optional depending on how sweet your mango is, and how sweet you like your compote.
Cook until the mango is almost completely broken down, then cool slightly and transfer to a blender to puree smooth
Cool in the refrigerator while you prepare the rest of the recipes
Next prepare the cake batter
Preheat the oven to 350°F
Grease and parchment paper your cake pan(s)
In a spice grinder add the freeze dried mango and whiz to a powder
Combine the soy milk with the vinegar and whisk, let stand for 5 minutes to thicken
In a large mixing bowl combine the sugar, oil, applesauce, vanilla extract and thickened plant milk together and whisk smooth to dissolve the sugar
Sift together the flour(s) and the mango fruit powder, salt, baking powder and egg replacer
Add the sifted dry ingredients to the wet ingredients in the large mixing bowl and whisk smooth
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.
Cool in the cake pans, then flip onto a serving platter.
Prepare the buttercream recipe by creaming the vegan butter smooth with an electric mixer so it is even and no lumps
Add the salt and whip on high speed to smooth
Scrape the sides and bottom of the bowl to make sure it is evenly mixed
Add the sifted confectioners sugar all at once.
Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
Add the extract then scrape the bowl again and increase speed to high and whip for another 2 minutes
The air will make your buttercream whiter as it whips
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)
Ice with the remaining buttercream and garnish with the coconut flakes
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/