Most people who know me (and Iâ€™m not talking about my 600 friends on facebook!) know that Iâ€™m a bit of a wallflower.
Well, maybe a lot.
It took me a little while to accept this, but it turns out I donâ€™t mind being a loner.
I wouldnâ€™t know what Iâ€™d do with myself if suddenly I were â€˜the life of the partyâ€™
Unlike this mango-glazed cake, I mean look at itâ€¦. Itâ€™s so bright and so yellow!
It really stands out, definitely not a wallflower.
I finished glazing this cake and thought to myself â€œthis cake is like the antithesis of who I am, but I love it!â€
This cake isnâ€™t just glazed with mango, it has bits of mango in it â€“ I used dried mango pieces.
Itâ€™s a lovely light cake; I doubled the amount of glaze the recipe called for because I couldnâ€™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.
- Â¾ 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 Â¾ of a cup (or Â¾ 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
- Â½ cup mango nectar/ pulp
- Preheat oven to 325Â°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 â€˜eggâ€™ 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 â€“ 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.
Nice to find a cake recipe that makes use of mango! This does look like a wonderful tropical cake and I like that it is not real thick. I do not need some three layer stack sitting around the house. I am sure that mango icing is really what makes this cake something special. Your picture really has me hooked-yum!1 December, 2011 at 4:54 am
Thanks Tina, yes it’s the mango icing that really makes this cake shine 🙂
@Anna Mango chips in butterscotch sounds heavenly, I’ll probably have to look for that recipe on your blog 🙂2 December, 2011 at 10:52 am
This looks superbly delicious. I tried adding dried mango chips in my butterscotch recipe and it was a sure hit with my friends and family. Mango has this unique taste you cannot stop munching on. I am ready to try your mango glazed cake. So exquisite! I love your post!2 December, 2011 at 12:36 am
Thanks! Do try it and let me know how it turns out.5 December, 2011 at 11:27 am