Mango has many health benefits but it also doubles as a great ingredient for eggless cakes. It's the perfect texture and has the right amount of liquid content for baking a moist cake. This recipe makes a 2 layer, 6 inch cake.
1 1/2 cups puréed mangoes
1/3 cup melted butter (can be subsituted with coconut oil for a vegan cake)
2/3 cup granulated sugar
1 Tbsp pure vanilla extract
1 1/2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter
1 - 1 1/2 cups icing sugar
1 tsp pure vanilla extract
1/4 cup puréed mango (or more if desired)
Preheat the oven to 350°F. Line 2 6 inch cake pans with parchment paper and grease.
In a large bowl, whip the mango, butter, sugar and vanilla until blended.
Sift in the flour, baking powder, baking soda and salt and mix.
Pour the batter evenly into the 2 pans and bake for 20-25 minutes, or until a toothpick comes out clean.
For the frosting, beat the butter, icing sugar, vanilla extract until light and fluffy. Then add in the puréed mango and keep an eye on the consistency. You will want a frosting that's not too runny.
To layer the cake, place the first layer of cake on a cake stand and cover it with frosting. Then add the second layer on top. Frost the whole cake and decorate as you wish!
Enjoy a moist mango cake!