Egg less Mangoes and Cream Cake
It's summer time in the Philippines and we can see mangoes almost everywhere. And to top it all, the mangoes from Guimaras Island here is considered as the World's Sweetest Mango and so we are making this Egg less Mangoes and Cream Cake.This one is egg fee, butter free and requires no condensed milk. It is layered with delicious mango pudding, chocolate syrup, cashew nuts and whipped vanilla frosting topped with fresh mango slices.
Prep Time30 minutes Cook Time30 minutes
Ingredients
Cake
1 ½ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vinegar or sour lemon juice
1/3 cup oil
½ cup granulated sugar*
1 cup fresh mango pulp thick
½ cup milk room temperature
2-3 tablespoon water (if the batter is too thick)
Mango pudding
½ cup mango pulp
½ cup water
2 teaspoon lemon juice
2 tablespoon sugar (Increase sugar by ¼ cup if mangoes aren’t sweet)
1 tablespoon cornstarch
¼ teaspoon vanilla extract
Optional:
1/4 cup chocolate syrup
1/4 cup chopped cashew nuts
For frosting/ icing (instructions available from my Chocolate cake in Vanilla Icing Post)
2 cups chilled plant based whipping cream.
4 tbsp. sugar
1/2 tsp vanilla
Here's how it is done:
Mango Cake
1. Pre-heat the oven at 350 deg F or 180 deg C.
2. Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan. Place a round parchment at the bottom.
3. In a large bowl sift all dry ingredients, Set aside.
4. In another bowl place all liquid ingredients and sugar. Whip until the sugar granules are almost melted .
5. Now pour the liquid ingredients over the dry ingredients and whip until lump free.IMPORTANT:
Do not over mix!
6. Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean. Once done take it out of the oven carefully. Let the cake cool in the pans for 10 minutes and carefully run a butter knife around the edges to take off the cake and invert them on the cooling rack to cool completely and loosely cover the cakes with a kitchen towel to prevent drying out or chill for at least 1-2 hours.
Mango Pudding
1. While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet.
2. In a non stick pan cook the mixture on low heat stirring occasionally.
3. Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking.
4. The pudding is done when the mixture starts to thicken up and coats the back of the spoon well.
It will thicken more after cooling down.
Assembling the cake
1. Slice the top of the cakes to level if there is a dome .Cut the cakes into half.
2. Now spread some mango pudding over the first layer topping it with a layer of frosting.
Here you may add chopped cashew nuts for additional texture and chocolate syrup drippings.
3. Repeat for all the layers while stacking them.You may tint the frosting with your choice of colors.
4. Now frost on the top and the sides as desired.
5. Peel and cut a mango into half and cut in cubes. Arrange the slices at the center of the cake.
6. Fill the icing bag with remaining frosting and pipe swirls if desired. Refrigerate the cake at least 2 hours before eating.
Always keep refrigerated and can last up to 3 days.
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Sodium: 73mg | Potassium: 44mg | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.5mg
It's summer time in the Philippines and we can see mangoes almost everywhere. And to top it all, the mangoes from Guimaras Island here is considered as the World's Sweetest Mango and so we are making this Egg less Mangoes and Cream Cake.This one is egg fee, butter free and requires no condensed milk. It is layered with delicious mango pudding, chocolate syrup, cashew nuts and whipped vanilla frosting topped with fresh mango slices.
Prep Time30 minutes Cook Time30 minutes
Ingredients
Cake
1 ½ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vinegar or sour lemon juice
1/3 cup oil
½ cup granulated sugar*
1 cup fresh mango pulp thick
½ cup milk room temperature
2-3 tablespoon water (if the batter is too thick)
Mango pudding
½ cup mango pulp
½ cup water
2 teaspoon lemon juice
2 tablespoon sugar (Increase sugar by ¼ cup if mangoes aren’t sweet)
1 tablespoon cornstarch
¼ teaspoon vanilla extract
Optional:
1/4 cup chocolate syrup
1/4 cup chopped cashew nuts
For frosting/ icing (instructions available from my Chocolate cake in Vanilla Icing Post)
2 cups chilled plant based whipping cream.
4 tbsp. sugar
1/2 tsp vanilla
Here's how it is done:
Mango Cake
1. Pre-heat the oven at 350 deg F or 180 deg C.
2. Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan. Place a round parchment at the bottom.
3. In a large bowl sift all dry ingredients, Set aside.
4. In another bowl place all liquid ingredients and sugar. Whip until the sugar granules are almost melted .
5. Now pour the liquid ingredients over the dry ingredients and whip until lump free.IMPORTANT:
Do not over mix!
6. Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean. Once done take it out of the oven carefully. Let the cake cool in the pans for 10 minutes and carefully run a butter knife around the edges to take off the cake and invert them on the cooling rack to cool completely and loosely cover the cakes with a kitchen towel to prevent drying out or chill for at least 1-2 hours.
Mango Pudding
1. While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet.
2. In a non stick pan cook the mixture on low heat stirring occasionally.
3. Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking.
4. The pudding is done when the mixture starts to thicken up and coats the back of the spoon well.
It will thicken more after cooling down.
Assembling the cake
1. Slice the top of the cakes to level if there is a dome .Cut the cakes into half.
2. Now spread some mango pudding over the first layer topping it with a layer of frosting.
3. Repeat for all the layers while stacking them.You may tint the frosting with your choice of colors.
4. Now frost on the top and the sides as desired.
5. Peel and cut a mango into half and cut in cubes. Arrange the slices at the center of the cake.
6. Fill the icing bag with remaining frosting and pipe swirls if desired. Refrigerate the cake at least 2 hours before eating.
Always keep refrigerated and can last up to 3 days.
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Sodium: 73mg | Potassium: 44mg | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.5mg
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