Thursday, June 28, 2012

Vegan Mango Coconut Cake

I was reading a magazine in which there was an interview of a chef. Pastry chef to be precise. His opening statement was 'Who wants to turn on the oven in July?' followed by a semifreddo recipe. In my mind, I was answering that question - "Me". Heat or no heat, the urge to turn on the oven is pretty strong for me. Don't ask me why. I could have lot of stress or problems. If I bake something even in the middle of all the chaos, I feel clear headed, relieved. Isn't it weird how a simple thing can be so effective? Anyway, I made this cake in such a condition. Very good cake that is not very heavy on fat and sugar. This recipe will give you about 20 - 24 cupcakes or 1 10" bundt cake or two loaves like I did.
One Year Back - Chocolate Strawberry Muffins
Two Years Back - Zucchini Kootu
Adapted from my own recipe - here.
Ingredients: 
All purpose flour - 3 cups
Sugar - 1 cup
Baking Soda - 1 tsp
Baking Powder - 2 tsp
Salt - 1/2 tsp
Sweetened Condensed mango pulp - 2 cups
Coconut milk - 2/3 cup (not the sweetened one)
Canola oil - 2/3 cup
Coconut extract - 1 tsp (optional or you could use cardamom powder - 3/4 tsp)

For the glaze and topping:
Powdered sugar - 1 cup
Sweetened mango pulp - 1 TBSP
Coconut milk - 1 TBSP
Water or non dairy milk - 1 - 2 TBSP to get the pouring consistency
Sliced almonds - 3 - 4 TBSP (optional)
Method:
Preheat the oven to 350 F (In my case 325 F since I was using dark pans). Grease and flour a bundt pan or 2 loaf pans like I did. I have used loaf pans of size 8 X 4. In a bowl, whisk together flour, baking soda, baking powder, salt. Set aside. In another bowl, whisk together sweetened mango pulp, sugar till is mixed thoroughly. To this, add coconut milk and oil and whisk till you no longer see all the oil floating on the top. Stir in the coconut extract if using. Add the dry ingredients whisking gently. Towards the end, switch to a spatula and gently fold the batter. Divide the batter between two loaf pans or pour it into one bundt pan. Bake for 45 - 50 minutes or till a toothpick inserted in the center comes out clean. If baking in bundt pan, check after 50 minutes. It will take somewhere between 55 and 60 minutes for a bundt pan. Cool on the rack in the pan for 10 minutes. Remove from the pan and cool completely on the wire rack.
To make the glaze:
Combine all the ingredients except the sliced almonds. Whisk to get a smooth glaze. Pour on to the cooled cake and sprinkle sliced almonds. You could toast the almonds if you wish. I used them raw.

Enjoy.
Pin It

12 comments:

  1. Very yummy n beautifully presented

    ReplyDelete
  2. I love your baking spirit, Champa! Love the cake...

    ReplyDelete
  3. Have not baked cakes in a while. Looks delicious.

    ReplyDelete
  4. A delightful cake! I was expecting coconut flakes in the cake and saw that you used coconut milk!! Loved the surprise :)

    ReplyDelete
    Replies
    1. Harini,
      My intention was to use both. When I was halfway through picking the ingredients, I realized I was out of the coconut flakes. Had to proceed without it.

      Delete
  5. Wish to have a slice rite now.

    ReplyDelete
  6. Looks super!! Love the icing too.

    ReplyDelete
  7. This looks delicious and combines two of my favorite flavors! I'm not familiar with what "sweetened condensed mango pulp" is though and a Google search didn't come up with much. Is it just pureed sweet yellow mangos? I have a bunch of those I'd love to use up!

    ReplyDelete
    Replies
    1. Steph,
      Sweetened condensed mango pulp is mango pulp pureed with added sugar in it. You can find them in any Indian grocery store. Amazon sells them too but are pricey. You could use fresh mangoes and puree them. Then increase the sugar to about 1 3/4 cups if mangoes are very sweet or 2 cups if they are bland.

      Delete
  8. Haha. Baking is so therapeutic, isn't it? :)

    ReplyDelete

If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.