Not your traditional ... Vegan fruit cake
This week our local supermarket has been very fortunate in its acquisition of delicious and ripe mango fruits. Aside from simply gorging on these delicious fruits as they are, I decided it would be nice to incorporate them into a recipe. I have been toying with a white cake recipe, very similar to my vegan chocolate cake, yet I decided to make a white cake with added fruit instead.
As opposed to what most think of as a fruit cake, I have not chopped and added all of my fruits to the batter, only the strawberries and orange peel. I really wanted the mango to be the star of the show here, and star it did! The moisture from the mango permeates the lower half of the cake with delicious mango goodness and every few bites you get a piece of strawberry bursting in your mouth. The cake itself is beautifully moist, yet still crummy, and not too sweet. As Mary Berry might say, it was very scrummy!
If you need a touch of summer in the middle of these cold winter days, give this recipe a try!
Heat your oven to 350F. Line a 9" circle cake pan with parchment paper and grease with vegan butter.
Mix together your dry ingredients and set aside. In your mixing bowl combine the wet ingredients and mix until incorporated, slowly add in your dry mixture and whisk until combined, but do not overwork it.
Fold in the strawberries.
Pour the batter into your prepared pan and put in the oven, either the lower or middle rack.
Bake for 30-35 minutes, insert a toothpick in center to make sure it is done (the pick should come out clean.) Test in a few spots as the strawberries will provide moisture in certain spots and may indicate it is not done when it is!
Remove the cake when done, set for 10 minutes and then remove from the pan and allow to completely cool. Once the cake has cooled, use a large knife to slice it horizontally separating the top from the bottom. Slice the mango into thin slices and layer the middle of the cake, replace the top and serve immediately, or allow to rest for an hour or so if you want that juicy lower layer from the mango juices.
As an accompaniment to this cake, perhaps try whipping up some vegan buttercream or whipped cream?
As opposed to what most think of as a fruit cake, I have not chopped and added all of my fruits to the batter, only the strawberries and orange peel. I really wanted the mango to be the star of the show here, and star it did! The moisture from the mango permeates the lower half of the cake with delicious mango goodness and every few bites you get a piece of strawberry bursting in your mouth. The cake itself is beautifully moist, yet still crummy, and not too sweet. As Mary Berry might say, it was very scrummy!
If you need a touch of summer in the middle of these cold winter days, give this recipe a try!
Vegan fruity cake
Wet ingredients:
- I cup vegan milk, I used rice milk
- 1 tsp. apple cider vinegar
- 3/4 cup sugar
- 1/3 cup oil, a neutral one or very mild EVOO
- 1 tsp. vanilla extract
- 1 tbsp. grated orange peel
Dry ingredients:
- 1-1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Extras:
- 1/4 cup chopped, frozen strawberries
- 1 ripe mango
Heat your oven to 350F. Line a 9" circle cake pan with parchment paper and grease with vegan butter.
Mix together your dry ingredients and set aside. In your mixing bowl combine the wet ingredients and mix until incorporated, slowly add in your dry mixture and whisk until combined, but do not overwork it.
Fold in the strawberries.
Pour the batter into your prepared pan and put in the oven, either the lower or middle rack.
Bake for 30-35 minutes, insert a toothpick in center to make sure it is done (the pick should come out clean.) Test in a few spots as the strawberries will provide moisture in certain spots and may indicate it is not done when it is!
Remove the cake when done, set for 10 minutes and then remove from the pan and allow to completely cool. Once the cake has cooled, use a large knife to slice it horizontally separating the top from the bottom. Slice the mango into thin slices and layer the middle of the cake, replace the top and serve immediately, or allow to rest for an hour or so if you want that juicy lower layer from the mango juices.
As an accompaniment to this cake, perhaps try whipping up some vegan buttercream or whipped cream?
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