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MANGO CAKE

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Mango Cake recipe is a vegan macaron layers paired with fig and raspberry jelly and mango cake. It’s eggless and dairy-free.

MANGO CAKE VIDEO

MANGO CAKE INGREDIENTS

To make vegan dacquoise you will need: flour, almond flour, icing sugar, aquafaba and sugar.

For fig and raspberry jelly compote you will need: figs, raspberry puree, sugar and agar-agar.

Mango Cream ingredients: mango puree, vegan butter, sugar, potato starch and spices.

HOW TO MAKE EGGLESS MANGO CAKE

FIG AND RASPBERRY JELLY COMPOTE

  1. Combine the figs and sugar, followed by lemon juice and raspberries. Cook for 3-5 minutes.
  2. Remove the pan from heat. Add agar-agar powder.
  3. Return to heat and cook for 1-2 minutes.
  4. Remove the pan from the heat. Fill prepared tart ring with compote and freeze for 1 hour.

VEGAN DACQUOISE

  1. Preheat the oven 350F.
  2. Whip aquafaba (and sugar) with a mixer until you have stiff peaks.
  3. Mix together, flour, almond flour, icing sugar and spices.
  4. Fold in the dry ingredients, then transfer to a piping bag and pipe batter in a spiral.
  5. Sprinkle with desiccated coconut.
  6. Dust with a little icing sugar and bake for 15-20 minutes. Bake 2 discs separately.

MANGO CREAM

  1. Combine mango puree with vegan butter.
  2. Add spices, sugar and corn starch mixture (mix corn starch with plant-based milk).
  3. Transfer the mixture to the pan. Cook for 3-5 minutes.
  4. Pour the mixture into a bowl and refrigerate for 1 hour.
  5. Whip the cream. Add whipped vegan cream.

Other recipes to try:

Raspberry Cake

Chocolate Mousse Cake

No-bake Orange Cheesecake

I hope you will love these Mango Cake because it’s:

Dairy-free

Egg-free

Beautiful

and absolutely delicious!

 

vegan mango cake
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Mango Cake

Mango Cake recipe is a vegan macaron layers paired with fig and raspberry jelly and mango cake. It's eggless and dairy-free.
Course Dessert
Cuisine American
Keyword mango cake
Prep Time 1 hour
Cook Time 25 minutes
Servings 8
Calories 188kcal
Author Plant-basedRecipes

Ingredients

Fig and Raspberry

  • 1 cup figs
  • 2 tbsp raspberry puree
  • 1/4 cup sugar
  • 2 tsp agar-agar powder
  • 1 tbsp lemon juice

Vegan Dacquoise

  • 2 tbsp desiccated coconut
  • 1/2 cup aquafaba
  • 1/2 cup icing sugar
  • 1/4 cup flour
  • 1/2 cup almond flour
  • 3 tbsp sugar
  • 1/4 tsp spices (mixture of clove, nutmeg and cinnamon)

Mango Cream

  • 1/4 cup sugar
  • 1/4 cup mango puree
  • 1/4 cup vegan milk
  • 1 tsp vegan butter
  • 1/2 tbsp coconut starch
  • 1/2 cup whipped vegan cream
  • 1 pinch spice blend (cloves, cinnamon and nutmeg)

Instructions

  • Place one cake disc.
  • Lay raspberry copote disc on the top.
  • Pipe a thick continious swirl of mango cream.
  • Cover with the second cake disc.
  • Decorate with the fig, raspberry and icing sugar.

Nutrition

Calories: 188kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 96mg | Fiber: 2g | Sugar: 31g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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