Sunday, February 19, 2012

Vegan Mango Cake

I originally made this cake for a friend's Cuban themed party, and it was a delicious hit!  

For the Cake:

21/2 cups mashed fresh mangos
2 cups all purpose flour
2 cups evaporated cane juice (sugar)
2 tsp baking soda
1/4 tsp salt
2 eggs (or equivalent egg replacer)
1 tsp vanilla

Mix together mangos, sugar, "eggs" and vanilla.  Sift together flour, baking soda and salt.  Add the dry into the wet ingredients and mix until incorporated.

Pour into two prepared 8" round pans and bake at 350 degrees until toothpick inserted in the middle comes out clean.  Let cool in pan for 15 minutes before removing.  Cool completely before frosting.

For the Frosting:

8 oz vegan cream cheese, softened
1/2 cup vegan butter substitute, softened
2 tsp vanilla
3/4 cup (or more) powdered sugar

Beat ingredients together until light and fluffy.  You may need to add in more powdered sugar, in small increments to achieve desired fluffiness.  Frost cooled cake and top with sliced mangos.

1 comment:

  1. I attempted this dessert for Easter and have a question about a baseline cook time. You don't have one listed in the directions, so I started with 30-35 min. like I've done for none-vegan cakes. I thought my cake tester came out clean, until my cake collapsed as it cooled! On closer inspection, the tester was "clean" of noticeable crumbs, but very sticky. I'm trying this again for Jay's birthday and wondered how long you wait before you start checking for doneness?