Mango Cake with Coconut Frosting

Today is Good Friday and nothing is “good-er” than cake!

My poor, but entertaining, grammar aside, I love cake. Yesterday I got to talk about cake at work and that made my week! In fact I got to pass along my vegan knowledge to a coworker whose very adorable daughter was having a birthday but can’t eat eggs and wanted cake. Her mom had no idea vegan = eggless. I think she believed that vegans and vegetarians were the same and ate eggs and dairy which is a common misconception but I got to spread some knowledge, talk about cake, and possibly make a birthday party become a hit filled with delicious chocolatey goodness.

However, for Easter my chocolate addiction needs to be lightened up. After all those chocolate bunnies are consumed we need something lighter and more tropical to make New England remember that there is a thing called Spring that leads to Summer and it is on its way (slowly). So I thought I would post a Citrus Cake recipe that is just whimsical enough for this wonderful holiday. Enjoy!

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Mango Cake with Coconut Frosting

 flours

Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat pastry flour

2 tsp baking powder

1/2 teaspoon of kosher salt (a few pinches to pull out the sweetness)

1 tsp cake spice (I use Penzey’s) or a few pinches of cloves, cinnamon, and cardamom

1/3 cup canola oil

1/2-2/3 cup of Vegan Sugar (I like sweet things but between the frosting, coconut, and the mango you many not feel like you need 2/3cup of sugar so for those that want a little less feel free to scale it down to as little as 1/2cup)

1tbsp Mexican Pure Vanilla Extract

1 tbsp of lemon juice

2 mangos peeled and diced

Vanilla Frosting (I am lazy and buy mine but feel free to make it by whipping together (2) Earth Balance Buttery sticks, 7cups Vegan Powdered Sugar, 1tsp vanilla extract, and a few splashes of soy milk)

1 bag of sweetened shredded coconut

Vanilla Sugar

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COOK!

 Preheat your oven to 350degrees. Butter your cake pans with Earth Balance Buttery sticks then cut parchment to fit the bottoms. If you don’t do this the cake will stick and make a mess.

Next place chopped mangos in a blender and pulverize until smooth. Then pour into a medium mixing bowl with oil, vanilla, and lemon juice. Combine until smooth.

In another bowl place both flours, baking powder, and salt. Whisk together to combine and then slowly mix the dry ingredients into the wet ingredients. I usually add 1/4 at a time. You can use a stand mixer for this to make the process go faster.

Last pour the batter into the greased parchment bottomed pans. The cakes should rise slightly and be ready in about 4o-45minutes. Check with a toothpick and allow to cool. I usually run a knife along the edges and then flip them over on a cool towel so they will separate from the pan. The parchment helps this.

When they are cool, place a thin layer of frosting between the cake layers and a sprinkle of coconut. Sometimes I reserve a bit of the puree and at that in between. Then place the second cake layer on top and frost only the top and sprinkle with coconut and vanilla sugar.

Serve cold. Enjoy!

cakes baking

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Optional Ways to Prepare: Top with dried pineapple, add a squeeze of orange or grapefruit to the batter,  instead of frosting just sprinkle with powdered sugar or a dollop of coconut whipped cream, add crushed pineapple to the batter, add a handful of coconut to the batter, or add 1 squeezed lemon to the frosting.

orange

3 responses

  1. Pingback: Quick Vegan Mango Sorbet Recipe | The Official Hippie Gypsy

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