Mango Tiramisu
This mango tiramisu cake is a delicious way to make the most of mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with fresh juicy mango! It’s a must make! It's dairy-free with gluten-free and nut-free options.
Servings: 12
Equipment
- 8x8-inch baking pan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 2 tablespoons oil
- 1/2 cup nondairy milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons of mango puree/ pulp
For the Cream Topping
- 1 cup full-fat coconut milk
- 3/4 cup raw cashews
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract optional
For Topping
- 1/3 cup mango puree
- 1 to 2 cups of sliced or chopped ripe mangoes
Instructions
Make the cake.
- Preheat the oven to 350° F (176° C).
- In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and mix really well. Make a well in the center of the dry ingredients, then add the wet ingredients. Mix the wet ingredients with themselves first, and then mix into the dry ingredients to make a smooth batter.
- Line an 8x8- or 9x9-inch brownie pan or a glass or ceramic baking dish with parchment that is sticking out in the edges so it’s easier to pick out the cake later. Then pour this batter into the pan and spread it out. It will make a thin cake, because we're going for a tiramisu-kind of layer of thin cake or a ladysfingers kind of layer. Bake for 18 to 20 minutes, until a toothpick in the middle comes out clean. Take the cake out of the oven, and let it cool for 15 minutes or so.
Make the cream topping while the cake bakes.
- Blend all of the cream topping ingredients. Blend for a minute, then let it sit for 5 minutes, and then blend again for 30 seconds, and let it sit for a minute, and then run again. Repeat until the mixture is creamy. You can use soaked and drained cashews here to make it somewhat easier to blend. Once the mixture is blended well, put it in the fridge while the cake is cooling. Refrigerating the cream topping will make it a bit thicker and easier to spread.
Assemble the tiramisu.
- Once the cake is almost room temperature, poke holes in the cake using a fat toothpick or a barbecue skewer. Make plenty of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for a little bit. Depending on the thickness of your mango puree, half of it will soak in, which is fine. Just spread the mango puree really well using a spatula.
- Then, pour the cream mixture all over and spread a little bit to even it out. Top it with the sliced mango, and chill in freezer for 1-2 hours then slice and serve.
- Storage: store in the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve, kind of like an ice cream cake!
Video
Notes
Glutenfree: use a gluten-free flour blend of choice, or use a mix of 1/2 cup almond flour, 1/2 cup oat flour, and 3 tablespoons of potato starch instead of the one cup of all-purpose flour. For the liquid, use 1/4 cup club soda and 1/4 cup nondairy milk. To make it without club soda, add 1/2 teaspoon citric acid to the dry ingredients, and 1/2 cup milk as listed.
To make it without cashews, use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Make sure that it has at least 3/4 of that mixture as coconut cream. You can also add a little bit of nondairy yogurt, if you like.
To make this without coconut milk, use another 3/4 cup of cashews, and for blending, use 3/4 cup or more of water, so a total of 1 1/2 cups of cashews
Nutrition
Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 94mg | Potassium: 206mg | Fiber: 1g | Sugar: 12g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg