YOUR SUMMER OBSESSION

"Baked this one summer on a whim, and it's broken the internet ever since. This mango case as a soft and tender crumb and melt-in-your-mouth texture. The best part? You'll never believe its eggless and dairy free."

The basis for creating this recipe was my absolute love for the King of fruits, Mango, but in recent times, since the rise of chocolate has had us chefs and bakers scrambling to find other alternatives, this recipe is even more special. 

I created this in 2021 for a friends blog page, and as the recipe when viral, I knew I had to bring it back especially now. The recipe is fairly simple yet packs such a punch. Mix your fresh aamras with vegan butter, and if you don’t have that, try using coconut oil. It will have a coconut flavour but it pairs well with mangoes so it’ll still be yum! Be careful when mixing in your dry with the wet, as overmixing can lead to gluten development and your cake can be tough and chewy. Overall, the recipe is a no brainer! Happy baking and don’t forget to tag me if you make this to be featured on Ode to Gaia’s page <3

THE RECIPE

THE METHOD

Preheat your oven to 160c for 20 mins. Blend fresh alphonoso mangoes to make aamras/mango puree or get store bought aamras to room temp. Sift all your dry ingredients in a bowl together and mix it well.In another bowl start whisking your vegan butter then pour in the aamras/fresh mango puree and whip on high with the rest of the wet ing. 

Add your dry in 2 stages, DO NOT overmix, as the gluten will develop and your cake will be tough/chewy. Once well mixed, add to a lined cake tin. You can use 2 6" tins for a layer cake or this 7inch donut shape. Bake for 20-25 mins at 160c. Do the toothpick test to check if its ready, and remove from cake tin after it is semi cooled.

Garnish with snow sugar and fresh mangos, and serve at room temp. Enjoy <3