Vegan Mango Cake
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?
Servings: 12 Servings
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
You can get Mango Sparkling Water at Sanzo.
I recommend the following Vanilla Cake Mixes:
Miss Jones
Trader Joe's
Foodstirs
I recommend the following Vanilla Frosting:
Simple Mills
Miss Jones