Mango Glazed Cake
Most people who know me (and I’m not talking about my 600 friends on facebook!) know that I’m a bit of a wallflower.
Well, maybe a lot.
It took me a little while to accept this, but it turns out I don’t mind being a loner.
I wouldn’t know what I’d do with myself if suddenly I were ‘the life of the party’
Unlike this mango-glazed cake, I mean look at it…. It’s so bright and so yellow!
It really stands out, definitely not a wallflower.
I finished glazing this cake and thought to myself “this cake is like the antithesis of who I am, but I love it!”
This cake isn’t just glazed with mango, it has bits of mango in it – I used dried mango pieces.
It’s a lovely light cake; I doubled the amount of glaze the recipe called for because I couldn’t get enough of the tart sweetness.
The recipe is from My Diverse Kitchen, I followed the recipe exactly except swap out one or two ingredients; ground flax seed for eggs, and coconut milk with apple cider vinegar for buttermilk.
- ¾ cup granulated sugar
- 1/3 cup butter, at room temperature (I used Earth Balance Soy-free spread)
- 2 tablespoon ground flax seeds + 6 tablespoons of water (or 2 eggs)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons apple cider vinegar + coconut milk to fill ¾ of a cup (or ¾ cups buttermilk)
- 3/4 cup chopped mango pieces (I used dried mango)
- 1 to 1 1/2 cups icing sugar
- 2 teaspoon lemon juice
- 1/8 teaspoon salt
- ½ cup mango nectar/ pulp
- Preheat oven to 325°F.
- Grease a medium baking pan and set aside.
- In a large bowl, beat the sugar and butter at medium speed (if you’re using a mixer) for about 4 minutes
- Add flax ‘egg’ and beat well, then add lemon zest and vanilla extract
- Add the coconut milk/apple cider vinegar mixture
- In another bowl, whisk together the flour, salt, baking powder and baking soda.
- Gradually add the flour mixture to the wet mixture
- Gently fold the mango pieces into the batter
- Pour batter into the greased pan and bake for about 35 – 40 minutes or until a wooden pick inserted in center comes out clean
- Cool in pan 10 minutes, then remove from the pan and cool on a rack.
- Mix all the ingredients for the sugar glaze, adding the liquid in bits till you have a glaze of a thick pouring consistency.
- Pour the sugar glaze on a slightly warm cake and let it cool completely.