Vegan Mango Cake

Vegan Mango Cake

from rainbownourishments.com

Fluffy and soft vegan mango cake packed with fresh mango and lots of flavor! This easy cake uses less than 10 ingredients and comes together in one bowl.

Ingredients

  • 3 cups (375g) all-purpose plain flour
  • 1 cup (200g) granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt ((note 1))
  • ~2 cups (480g) mango puree (approx 3-4 medium-size ripe mangoes (note 2))
  • 2/3 cup (165g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 teaspoon vanilla extract
  • 3 cups (300g) powdered sugar / icing sugar
  • 1/2 cup (120g) vegan cream cheese (room temperature)
  • 1/2 cup (115g) vegan block butter (room temperature)
  • 3 tablespoons (20g) cornstarch / corn flour
  • 3 tablespoons (45g) melted vegetable shortening or coconut oil
  • 1-2 mangoes (sliced or diced)

Directions

  1. 1

    Note: For the best results, I recommend using a kitchen scale to weigh your ingredients. I tested the recipe using grams and it's the most consistent way to measure the flour and mango puree.

  2. 2

    Preheat the oven to 180°C (350°F). Grease or line 2 x 8-inch (20 cm) round cake pans with parchment paper.

  3. 3

    Add the powdered sugar, vegan cream cheese, butter and corn starch to a mixing bowl. Cream until combined and smooth.

  4. 4

    When the cakes have completely cooled, slice the dome of one of the cakes. Place that cake on a serving plate.