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Mango Cake Recipe

Best Homemade and Fresh Mango Cake Recipe

This mango cake recipe is packed with the taste of fresh mangoes. Its multiple layers filled with homemade mango jam and a delightfully airy mangoes and cream.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

Ingredients for Mango Cake Recipe

  • 1½ cups chopped fresh or frozen mango equivalent to 1 cup puree
  • 1 cup mango puree
  • ½ cup plant milk
  • ¾ cup vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1¼ cups granulated sugar
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour

Ingredients for Mango Cream

  • 1 cup mango puree
  • 1 cup granulated sugar
  • 10 tablespoons cornstarch
  • 2½ cups plant milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 6 sticks vegan butter
  • 1 cup confectioners' sugar

Ingredients for Mango Compote

  • 2 cups fresh or frozen mango chopped
  • ¼ cup granulated sugar optional

Instructions
 

Instructions for Mango Cake Recipe

  • Preheat the oven to 350°F (175°C) and prepare a 7" cake pan with grease and parchment paper lining.
  • In a food processor, blend fresh or thawed frozen mangoes to make puree. If using canned pulp, skip this step.
  • In a large bowl, combine mango puree, plant milk, vegetable oil, lemon juice, vanilla extract, granulated sugar, baking soda, salt, and all-purpose flour. Blend until smooth.
  • Divide the batter evenly between the prepared cake pans.
  • Bake at 350°F for 30-35 minutes or until the cakes are springy to the touch or a toothpick inserted comes out clean.
  • Cool the cake in the pan, then transfer them to a wire rack to cool completely.

Instructions for Mango Cream

  • In a saucepan, combine mango puree, granulated sugar, cornstarch, and plant milk. Whisk constantly over medium heat until it boils.
  • Remove from heat, add vanilla extract, and strain through a mesh strainer onto a sheet pan. Refrigerate until cold and set.
  • In a mixing bowl, whip vegan butter and salt until light and fluffy.
  • Gradually add sifted confectioners' sugar, continue whipping until smooth.
  • Incorporate the cold mango custard into the whipped butter until smooth and silky.

Instructions for Mango Compote

  • In a saucepan, cook chopped mangoes with optional sugar until they turn into a chunky sauce.
  • Use a stick blender to achieve a smoother consistency if desired.

Assemble the Mango Cake

  • Place one cake layer on a serving plate, spread mango cream over the top.
  • Add the second cake layer on top and frost the top and sides with mango cream.
  • Garnish with mango compote and refrigerate for at least 30 minutes before serving. Enjoy your delicious mango cake recipe.

Notes

Nutrition Facts (Per Serving)
Calories: 300kcal | Total Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 200mg | Total Carbohydrates: 40g | Dietary Fiber: 2g | Sugars: 20-25g | Protein: 5g
Please note that these values may vary depending on the specific ingredients and proportions used in your mango cake recipe.
IF YOU LIKE THIS MANGO CAKE RECIPE
 Happy Baking!
Keyword Cake Recipe with Mango, Mango Cake, Mango Cake Recipe