Vegan Mango Cake
Prep & Cook time: 1 hour + resting time
Serves: 12 serves
Cake
- 375g plain flour
- 200g sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 480g mango puree (about 3-4 mangoes)
- 165g plant-based milk
- 150g light-tasting oil e.g. sunflower
- 1 tbsp apple cider or white vinegar
- 1 tsp vanilla
Cream cheese buttercream
- 300g icing sugar, or as needed
- 120g vegan cream cheese
- 115g vegan butter
- 30g corn flour
- 60g solid coconut oil, melted (optional, use refined coconut oil for no coconut taste)
To decorate
- 1-2 mangoes, sliced or diced
- Fresh mint (optional)
- Freeze dried raspberries (optional)
METHOD:
To make the cake:
- Preheat the oven to 180°C. Line or grease 2 x 20cm round cake tins.
- Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until there are no more pockets of flour.
- Pour the batter into the 2 cake tins and bake for 25-30 minutes. The cakes are ready when a skewer can be inserted in the middle and it comes out clean. Let the cakes cool in the cake tin for 10 minutes then cool on a wire rack.
To make the buttercream:
- Add the icing sugar, vegan cream cheese and butter to a bowl. Cream until combined and smooth. Add more icing sugar and/or the coconut oil for a firmer frosting (cream cheese buttercream is normally quite soft).
- Chill the buttercream until needed.
To assemble the cake
- When the cakes have completely cooled, slice the dome off one of the cakes. Place that cake on a serving plate.
- If your buttercream has been chilled, give it a few stirs to make sure it’s smooth. Spread or pipe around 1 cup of buttercream on the cake and place the remaining cake on top.
- Spread or pipe the remaining buttercream on top and decorate with the remaining mangoes.
- Store in an airtight container until serving.
This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!
