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Easy Mango Cake Recipe

Easy Mango Cake Recipe
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★★★★★

5.2 from 27 reviews

A vibrant and moist vegan mango cake layered with smooth mango buttercream and a fresh mango compote, perfect for tropical dessert lovers seeking a dairy-free delight.

Ingredients

For the Mango Cake:

  • Chopped Fresh or Frozen Mango, 1½ cups (or 1 cup mango puree, 240ml)
  • Plant Milk, ½ cup (118ml)
  • Vegetable Oil, ¾ cup (177ml)
  • Lemon Juice, 2 tablespoons (30ml)
  • Vanilla Extract, 2 teaspoons (10ml)
  • Granulated Sugar, 1¼ cups (250g)
  • Baking Soda, 1¼ teaspoons
  • Salt, 1 teaspoon
  • All-Purpose Flour, 3 cups (375g)

For the Mango Compote:

  • Fresh or Frozen Mango, 2 cups (chopped)
  • Granulated Sugar, ¼ cup (50g) – optional

For the Mango Buttercream:

  • Mango Puree, 1 cup (237ml)
  • Granulated Sugar, 1 cup (200g)
  • Cornstarch, 10 tablespoons (80g)
  • Plant Milk, 2½ cups (600ml)
  • Vanilla Extract, 2 teaspoons (10ml)
  • Salt, ½ teaspoon
  • Vegan Butter, 6 sticks (672g)
  • Confectioners Sugar, 1 cup (120g)

Instructions

  1. Prepare Cake Pans: Grease and line two 7-inch cake pans with parchment paper to prevent sticking.
  2. Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking.
  3. Make Cake Batter: Puree fresh or thawed frozen mangoes in a food processor until smooth—or if using mango puree, skip this step. Add all remaining cake ingredients (flour, sugar, oil, lemon juice, plant milk, baking soda, salt, vanilla extract) and blend for about 10 seconds until well combined and smooth. If using mango puree, mix by hand in a large bowl instead of food processor.
  4. Divide Batter: Pour the smooth batter evenly into the prepared cake pans lined with parchment.
  5. Bake Cake: Place pans into the oven, immediately reduce temperature to 325°F (163°C), and bake for 30-35 minutes. Test doneness by pressing the cake centers gently—they should spring back—or by inserting a toothpick that comes out with moist crumbs.
  6. Cool Cake Layers: Let cakes cool in pans until cool enough to handle, then invert onto a wire rack and cool completely to room temperature, then chill until cold.
  7. Prepare Buttercream – Soften Butter: Make sure vegan butter is at room temperature but still firm enough to hold shape for whipping.
  8. Prepare Mango Puree for Custard: Blend fresh or canned mango pulp until smooth.
  9. Cook Mango Custard: In a medium saucepan, whisk mango puree, sugar, cornstarch, plant milk, and salt together. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  10. Add Vanilla and Strain: Remove from heat, stir in vanilla extract, then strain the custard through a fine mesh strainer into a sheet pan (ungreased) to ensure a silky texture.
  11. Chill Custard: Refrigerate the mango custard until completely cold and set.
  12. Whip Vegan Butter: Using an electric mixer fitted with a whisk attachment, beat the vegan butter and salt for about 5 minutes until light, fluffy, and pale in color, scraping bowl sides often.
  13. Add Confectioners Sugar: Sift and gradually add confectioners sugar to the butter, whipping until smooth and creamy, about 1-2 minutes.
  14. Incorporate Mango Custard: Add cold mango custard spoonful by spoonful into the butter mixture, whipping on high speed continuously to combine fully, scraping bowl as needed.
  15. Finish Buttercream: Continue whipping until the buttercream is smooth, silky, and spreadable.
  16. Make Mango Compote: Simmer chopped fresh or frozen mango with optional sugar in medium saucepan until fruit breaks down into a chunky sauce. Use a stick blender if you prefer a smoother consistency.
  17. Assemble Cake: Layer the cooled cake rounds with mango buttercream, spread mango compote between layers or on top as desired. Chill to set before serving.

Notes

  • All-purpose flour can be substituted with a gluten-free flour blend if needed.
  • If fresh mangoes are out of season, frozen thawed mangoes or canned mango pulp work well.
  • The optional sugar in compote can be adjusted depending on the fruit’s sweetness.
  • Use vegan butter suitable for baking to ensure the best texture for buttercream.
  • Ensure custard is fully chilled before incorporating into butter for stable frosting.
  • For alternative frosting, you can use your favorite vegan buttercream recipe.

Nutrition

Keywords: mango cake, vegan mango cake, dairy-free cake, mango buttercream, tropical dessert, vegan dessert

Find it online: https://flavorsbymaya.com/easy-mango-cake-recipe/