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For those who might not know, I’m a cake lover! But that doesn’t make me a person who eats every kind of cake, far from it. Also this thing about me loving cakes wasn’t really born with me, it was something that I developed as I grew older. Let’s say I’ve never been very fond of pastry cakes and I never understood people who celebrated birthdays with a store bought cake, that typical cake in a pastry shop window that already has the “Happy Birthday” written almost always in chocolate to contrast with the typical super yellow sweet and sick cream. Can someone explain to me who decided that this cake would be the standard for birthday cakes?
The cakes I loved the most, and still love, were homemade ones. I believe that my mother has a part in this because in our home the cakes that were eaten were always made by my mother. Even though most of the times simpler, without so many layers, fillings or crazy jellies, they were always the ones that stole my heart. I always found flavours and textures in homemade cakes that pleased me and made me want to eat another slice. How not to love a simple chocolate-covered carrot cake, or a freshly baked orange cake drizzled down with extra orange juice? Hmmmm I can even smell it!
When I started baking my own cakes and combining the flavours I liked the most, a whole new world was revealed. I love baking cakes as much as I love eating them! When we bake our own cakes we have the power to control whatever we want, if we want a fluffier or more moist cake, with filling, without filling, with one layer, with 10 layers, the limit is our will. Of course sometimes fails happens, but they are always the ones that tell us which mistakes not to make again.
A tip to start baking your own recipes is to bake many, many recipes of the others. Over time you will realize that there are many things in common between them, those basic rules for making a cake work, the relationship between the amount of flour and yeast, what to do to make a cake moister, or fluffier ,…
There are those who say that vegan cakes are more difficult to make work, do you know what I tell you about that? MYTH! The 100% plant based cakes are as complex as the traditional ones, it’s all a matter of practice and figuring out what works and what doesn’t. And don’t go into this the substitutions thing, I think it’s the biggest mistake of people who start baking vegan cakes, wanting to make a cake that takes 6 eggs using 6 flaxseed “eggs” for that, it won’t work, period.
Think of vegan cakes as a different way of baking. There are no substitutions, there are proper ways to make this type of cake. And one of the most amazing parts is being able to lick the spatula with raw cake dough without risk of contamination by salmonella. Oh! And being able to bake a cake without using an electric mixer! After all, making vegan cakes has more advantages than it looks!
Well, what brought you here was the image of a beautiful cake, full of fruit and a lot of filling, wasn’t it? So let’s get down to what really matters.
EASY TO MAKE | PERFECT FOR SUMMER | FLUFFY | MOIST | RICH IN FLAVOURS
Believe me when I tell you that this recipe is quite simple to make. Not all filled cakes are the most complex thing in the world, and the ones I make are always quite easy, as I’m a very practical person and don’t have much time to spend in the kitchen, so whenever it seems too elaborate, it’s just appearance.
I had been wanting for some time to bake a mango cake, with super ripe mangoes, those that already fall apart, in a vibrant orange color. A curiosity, did you know that I hated mango before I went vegan? Yes, I really hated it! And today if I could, I ate every single day.
Well, but following with the recipe, all you’re going to need to do is, first of all, the cake, which is very basic and doesn’t have any unknown ingredients. Then wipe the cream, melt the chocolate and cut the fruit. And finally, cut the cake and fill it. No fear, because this cake looks even more beautiful in a rustic version.
Speaking of chocolate, I thought that mango cake with white chocolate filling would taste divine, and I wasn’t wrong. It was amazing! But I know it’s still not easy to find vegan white chocolate around the corner, much less suitable for cooking. That’s why I share with you the one I use and don’t exchange for anything!
The Dragon SuperFoods White Chocolate Choco Drops. They are small chocolate drops made from cocoa butter, coconut sugar, coconut cream, coconut flour and almond protein, which melt wonderfully and taste so but so delicious! In addition to being a vegan alternative to traditional white chocolate, they are also made with super simple ingredients and all of them organic. Seriously, for anyone who is a fan of white chocolate like me, you’ll be delirious with these drops!
There’s not much more to say about the recipe, except that it’s the ideal recipe to make in the summer. Yes, because the summer also calls for cakes, it’s not just ice cream, right?
FOR THE CAKE
2 cups (260gr) of whole spelt flour
1 cup (200gr) of yellow sugar
1 tsp of baking soda
1 tbsp of poppy seeds
1/2 cup (140ml) unsweetened soy milk
1 tsp of apple cider vinegar
130gr of mango puree (very ripe mango mashed with a fork)
35gr of olive oil
FOR THE FILLING
1 ripe mango sliced into little cubes
150gr of fresh or frozen raspberries
200gr of soy cream
1 tbsp of lemon juice
130gr of Dragon SuperFoods White Choc Chips
100ml of unsweetened soy milk
FOR THE CAKE
2 cups (260gr) of whole spelt flour
1 cup (200gr) of yellow sugar
1 tsp of baking soda
1 tbsp of poppy seeds
1/2 cup (140ml) unsweetened soy milk
1 tsp of apple cider vinegar
130gr of mango puree (very ripe mango mashed with a fork)
35gr of olive oil
FOR THE FILLING
1 ripe mango sliced into little cubes
150gr of fresh or frozen raspberries
200gr of soy cream
1 tbsp of lemon juice
130gr of Dragon SuperFoods White Choc Chips
100ml of unsweetened soy milk
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the previously mashed mango and the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 21cm round baking tray previously lined with parchment paper, and take it to the oven for about 35 minutes, or until you stick the toothpick comes out clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- For the filling whip the soy cream with the lemon juice and the sugar until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well.
9- Melt the chocolate in a bain-marie with the soy milk. Put it in the fridge to cool down completely and become firmer and easier to apply.
10- Start by cutting the cake into 3 thin layers with the help of a long, sharp knife.
11- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that first layer of cake with a generous layer of melted chocolate. Then on top of that layer, add another layer of soy cream and finally place the diced mango and some raspberries.
12- Repeat the process until the cake layers are finished. On top of the cake, apply a generous layer of cream and fruit, or play with the a pastry bag as per the suggestion.
13- If you don’t serve immediately, put it in the fridge. This cake should not be filled the day before, as the cream tends to lose its texture.
14- Serve the cake as fresh as possible for a sublime experience.
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the previously mashed mango and the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 21cm round baking tray previously lined with parchment paper, and take it to the oven for about 35 minutes, or until you stick the toothpick comes out clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- For the filling whip the soy cream with the lemon juice and the sugar until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well.
9- Melt the chocolate in a bain-marie with the soy milk. Put it in the fridge to cool down completely and become firmer and easier to apply.
10- Start by cutting the cake into 3 thin layers with the help of a long, sharp knife.
11- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that first layer of cake with a generous layer of melted chocolate. Then on top of that layer, add another layer of soy cream and finally place the diced mango and some raspberries.
12- Repeat the process until the cake layers are finished. On top of the cake, apply a generous layer of cream and fruit, or play with the a pastry bag as per the suggestion.
13- If you don’t serve immediately, put it in the fridge. This cake should not be filled the day before, as the cream tends to lose its texture.
14- Serve the cake as fresh as possible for a sublime experience.
* This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods White Choc Chips in the Pronatural online store with 10% discount when using the TAVG code
*You can substitute whole spelt flour for whole-wheat flour.
* This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods White Choc Chips in the Pronatural online store with 10% discount when using the TAVG code
*You can substitute whole spelt flour for whole-wheat flour.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!