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VEGAN MANGO CAKE

INGREDIENTS 

For Cake:

  • ¾ cup whole wheat flour (atta)
  • ¾ cup all purpose flour (maida)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  •  cup sugar
  • 1+½ cups mango puree thick (grind chopped mango without water)
  •  cup canola oil
  • 1 teaspoon vanilla essence
  • 1 teaspoon vinegar/ lemon juice

For Icing:

  • 1 cup vegan butter (room temperature)
  • 4 tablespoons icing sugar
  • 1 teaspoon vanilla essence
  • Fresh mango slices for decoration

INSTRUCTIONS 

Baking Cake:

  • Preheat the oven @180°C (350°F). Line two (9 inch) cake pans with parchment paper or grease them. Set aside
     
    (I have used here two pans to make two tier cake, you can even bake a single cake)
  • Whisk both flours, baking powder, baking soda, salt and sugar together in a large bowl
  • Pour in mango puree, oil and vanilla essence. Fold the mixture until the batter is completely combined (Do not overmix)
  • Pour batter into prepared pans distributing evenly.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
     
    (Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.)
  • Run a butter knife around the circumference of each pan to loosen and then leave in pans to cool completely on wire racks.

Preparing icing:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add icing sugar, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. (Do not over-whip.)

Assemble the cake:

  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake.
  • Divide the icing into two portions. We will use one portion for first layer of icing all over the cake
  • Gently remove cakes from pans. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
  • Refrigerate cake for at least 30-60 minutes before 2nd layer of icing. This helps the cake hold its shape.
  • Bring the cake out. Using another portion, spread the icing to add a smooth coat of buttercream to the surface and sides of the cake. Smooth with a bench scraper and offset spatula.
  • Decorate with fresh mango. Chill until ready to serve. Enjoy!
  • Cover leftover cake tightly and store in the refrigerator for up to 3 days.

By TheVeganDiary