Vegan Mango-Sunrise Cake

This dense, moist cake is full of flavor and mouthwatering with a cream cheese, coriander, & cardamom frosting.

INGREDIENTS

Cake:

• 3 cup flour 

• 3 tsp. baking powder 

• 3⁄4 tsp. baking soda 

• Pinch of salt 

• 3⁄4 cup vegetable or any neutral oil 

• 1 ½ cup sugar 

• 1 ½ cup mango purée (plus extra for filling)

• 1 ½ tsp. vanilla 

• ½ cup non-dairy milk (coconut adds to the flavor, but any is fine)

• Zest of 1 orange

• 2 Tbsp. orange juice 

Frosting:

• 1 cup vegan cream cheese 

• ½ cup vegan butter 

• 1 ½ cup powdered sugar

• 1 tsp. vanilla extract (or ½ vanilla and ½ orange extract)

• ¼ tsp. coriander 

• ¼ tsp. cardamom

• Fresh mango slices for garnish

DIRECTIONS

1. Set oven to 360 °F and prepare two 8-inch round pans.

2. In a small bowl, combine flour, baking powder, baking soda, and salt.

3. In a large bowl, mix oil, sugar, mango purée, vanilla, milk, zest, and orange juice.

4. Sift in flour mixture while stirring, until thoroughly combined and smooth.

5. Pour into prepared pans and bake for 23–25 minutes.

6. Place cakes on wire racks until completely cool. Remove, then level.

7. While cakes are cooling, beat cream cheese, butter, extract, coriander, and cardamom.

8. Sift in powdered sugar and beat till well combined, smooth and fluffy.

9. On the serving dish, pipe a frosting border on the top edge of the first cake layer. Pour a thick layer of mango purée into the center, spreading it evenly to the frosting.

10. Place on the second layer and decorate the top with the rest of the frosting, fresh mango, and/or optionally candied orange or coconut.

Enjoy!

A recipe that became my family’s new favorite.