Mango-Yogurt Cake

Mango-Yogurt Cake

A tropical layered dessert featuring a light vanilla cake base, creamy mango-yoghurt filling, and fresh mango topping. This refreshing cake combines the sweetness of mangoes with tangy yoghurt for a perfect summer dessert that's both elegant and delicious.

Instructions

  1. Put canned coconut milk in a fridge over night to seperate cream from water.

Cake Base Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grease a 22cm springform pan and line the bottom with parchment paper.
  3. Prepare vegan egg replacer according to package instructions in a bowl.
  4. Add vanilla sugar and oil to the egg replacer mixture. Mix well.
  5. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Stir in the apple cider vinegar.
  8. Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  9. Cool completely on a wire rack, then return to springform pan or adjustable cake ring.

Mango Filling Instructions

  1. Puree the canned mango until smooth.
  2. Scoop out the coconut cream and heat in a pot.
  3. Add sugar, yoghurt, and pureed mango to the pot, stirring to combine.
  4. Prepare agar according to package instructions for cold preparations.
  5. Mix agar into mango mixture.
  6. Pour over cooled cake base.
  7. Refrigerate until set.

Decoration Instructions

  1. Puree the mango until smooth.
  2. Combine pureed mango and sugar in a pot.
  3. Prepare agar according to package instructions.
  4. Mix agar into mango mixture and pour over set filling layer.
  5. Refrigerate until mango layer is set.
  6. Whip the cream until stiff peaks form.
  7. Transfer to a piping bag fitted with chosen nozzle and decorate as desired.
  8. Refrigerate overnight before serving.
  9. Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Make sure each layer is completely set before adding the next.
  • Drain canned mango well to avoid excess liquid in the layers.
  • Keep coconut milk well-chilled for best cream separation.
  • For clean slices, dip knife in hot water and wipe between cuts.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 250
% Daily Value
Total Fat 12 g
15%
Saturated Fat 2 g
10%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 2 g
8%
Total Sugars 20 g
40%
Protein 5 g
10%
Vitamin D 0 mcg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically