This layered cake is based on a mango cake that has been featured on the blog for about three years, this time it gets an elegant look – filled and topped with a fluffy mango mousse.
Bake the cake in three separate layers and cool on a wire rack before removing from the pan.
Generously spread mango mousse between the layers, on top and on the sides.
Form small hills with a spoon or spatula, and place in the fridge.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Mango Mousse CakeFor the mango lovers among you (is there anyone who doesn’t like mango?), this cake is for you: Bake a vegan mango sponge cake in three pans, make a mousse of vegan whipping cream and mango puree, and spread it generously between the layers of the cake, on the sides, and on top. What could be more delightful in the steamy summer than serving it with fresh mango cubes and a mint leaf? 😋❣
Servings
EQUIPMENT
Three 8-Inches Silicone Pans (20 cm)
Ingredients
Cake
Dry Ingredients
- ⅔ 1 cups all-purpose white flour
- ½ 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup olive oil vegan butter, or coconut oil
- ½ cup sugar
- 200 gram mango puree* net weight after mashing
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ½ cup unsweetened plant based milk
- ½ Tbsp apple cider vinegar
Mango Mousse
- 500 ml vegan whipping cream
- 2 Tbsp corn starch
- ½ tsp salt
- 300 gram mango puree
- ½ cup water
- ½ Tbsp agar agar powder
Instructions
Cake
- Preheat the oven to 160 degrees Celsius (320 F). Lightly spray three 8-inch (20 cm) silicone molds with oil.
Dry Ingredients
- Sift the flour into a bowl, add baking powder, baking soda and salt and mix.
Wet Ingredients
- In a large bowl, mix oil or melted butter, sugar, mango puree, milk, apple cider vinegar, vanilla extract and salt. mix well.
- Add the flour gradually and mix until combined.
- Divide the batter evenly into the greased silicon molds, and level with a spatula.
- Place in the center of the oven and bake for 18-20 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and cool on a wire rack.
- After the cake has cooled, remove from the mold* see note
Mango Mousse
- Whip the cream with salt and cornstarch to a very firm whipped cream.
- Put water and agar agar powder in a saucepan, and bring to a boil while stirring. Lower the heat, and cook for another minute, remove from the heat, cool for about fifteen minutes, add to the mango puree, and mix well.
- Add the mango puree to the whipped cream and mix with a spatula until combined.
- Line the bottom of an 8-inch (20 cm) pan with baking paper (the same size as the bottom) and place it over baking paper.
- Place one cake layer on the bottom of the lined pan, generously spread the mousse on the cake, and level with a spatula.
- Place a second cake layer, and press down gently, and spread the mousse generously; place a third cake layer, and press down gently.
- Generously coat the cake on all sides with the remaining mousse. You can form small hills with a spoon or a metal spatula (see note).
- Place the cake (along with the bottom underneath) on a serving plate and refrigerate.
- You can decorate the cake with mint leaves, matcha powder, and mango cubes or slices. In this case, cool the cake in the refrigerator for about two hours before garnishing.
Notes
Weigh the mango after processing, when it is in a puree state.
It is important to remove the cake from the molds immediately after it has cooled; otherwise, it will accumulate moisture, and part of the cake will stick to the bottom.
You will probably have some mousse left over, which is a great dessert.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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