Vegan Mango cake made with just your typical vanilla store bought cake mix and a can of sparkling mango water. I mean, how much easier does it need to be?
Vegan Mango Cake
This Vegan Mango Cake is the third of my Sanzo Cake franchise. The first was this calamansi version and then came the lychee version. I just can't stop making them because 1 - it's so easy and 2 - it's so easy.
What You Need To Make This Cake
- Your favorite Vanilla Cake Box Mix. I've used Miss Jones, Trader Joe's and Foodstirs. They all work well in this recipe.
- One can of Mango Flavored Sanzo Sparking Water
How To Make the Cake
All you need to do is spray up a bunt pan and pre-heat the oven to 350F.
Then empty the cake mix into a bowl and mix so it's not lumpy. Next add in a whole can of the Mango Sparkling water. Pour the vegan mango cake batter in the prepared bundt pan. Then bake for 25 minutes.
The hardest part is probably taking it out of the bunt pan. To do so leave to cool in the pan for 5 minutes and then invert on to a cooling rack.
How To Dress The Vegan Mango Cake
You can simply just dust the cake with icing sugar and serve with a dollop of coco whip and fresh slices of mango. It will look so chic.
However if you want to take it up a notch you can glaze it with an easy glaze.
Easy Mango Glaze
For the Mango Glaze you will need:
- 1 Cup of Vanilla Frosting (I like Simple Mills and Miss Jones)
- ¼ Cup Mango Juice
- 4 Pieces of Freeze Dried Mango (Target and Trader Joes is a good place to find these)
To Make the mango glaze place the frosting in a small sauce pan along with the mango juice. Turn the heat to low to melt the frosting. Stir with a small whisk to take out any lumps. Once it's nice and smooth take off the heat.
In a mortar and pestle grind the freeze dried mango until it turns into powder. Add to the glaze and stir well.
To Serve
Place the vegan mango cake on a cake stand and pour the mango glaze all over letting it drip over the edges. Slice and serve with coco whip and fresh mango slices.
How to Store The Vegan Mango Cake
To store the cake, cut into serving portions and individually wrap in plastic wrap. You can leave it in the freezer for up to 3 months. To defrost just leave on the counter at room temperature for 10 minutes.
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Equipment
- Bunt Pan
Ingredients
Mango Cake
- 1 Box Vanilla Cake Mix
- 1 Can Mango Sparkling Water
Mango Glaze
- 1 Cup Vanilla Frosting
- ¼ Cup Mango Juice
- 4 Pieces Freeze Dried Mango
Garnish
- 1 Face Mango sliced
- ½ Cup Coco Whip
Instructions
Make the Mango Cake
- Pre-Heat Oven to 350F
- Prep the bundt pan by spraying with bakers spray. If you think you need more, don't hesitate!
- Then empty the cake mix into a bowl and mix so it’s not lumpy. Next pour in a whole can of the Mango Sparkling water. Pour the batter in the prepared bundt pan. Bake in the oven for 25 minutes.Take out of the oven. Leave to cool in the pan for 5 minutes and then invert on to a cooling rack.
- Cook the cake fully before glazing.
Make the Mango Glaze
- Place the frosting in a small sauce pan along with the mango juice. Turn the heat to low to melt the frosting. Stir with a small whisk to take out any lumps. Once it’s nice and smooth take off the heat.In a mortar and pestle grind the freeze dried mango until it turns into powder. Add to the glaze and stir well.
Serving
- Place the vegan mango cake on a cake stand and pour the mango glaze all over letting it drip over the edges. Slice and serve with coco whip and fresh mango slices.
Notes
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