Mango Sheet Cake
Sheet cakes are the easiest way to get a quick, but still delicious cake. This Mango Sheet Cake is no exception. In this recipe, soft vanilla sponge is paired with whipped cream and sweet, tropical mango. Topped with pomegranates and mint, this mango sheet cake is a perfect tropical sweet treat.
Ingredients
- 160 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 170 g Flour plain, white, all-purpose
- ¼ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 100 g Sugar caster (super-fine)
- 100 ml Vegetable oil
- 100 ml Double cream to whip - I used an oat based one
- 1 Mango ripe
- ½ Pomegranate
- 6 sprigs Mint optional
Instructions
- Pre-heat your oven to 180°C. In a large bowl, combine your milk and apple cider vinegar. This should curdle once you've mixed it together- leave aside for a minute or so. Then, to the same bowl, add the oil, sugar, flour, baking soda, baking powder and salt and whisk together until all combined.
- Line the bottom of a deep 15 cm square baking tin with baking paper. I use a tin which has a removable bottom (see the above text for a link to the tin that I use). Pour your cake batter into your tray and then bake in your pre-heated oven for 30 minutes, or until a knife comes out of the centre clean. Then leave the cake to fully cool. If you want to do this ahead of time, wrap your cake in cling film, ready to decorate the following day.
- Place your cream into a standing mixer and mix on a high speed until it is fully whipped- this should take around 1-2 minutes. Peel and chop your mango into small chunks. Get the pomegranate seeds out of the pomegranate (if you are using ready to go pomegranate you can miss this step and just use 2 tablespoon pomegranate). Get your mint sprigs ready.
- Spread your whipped cream on the sheet cake evenly. Scatter the mango, pomegranate and mint on top of the cream. Cut into even square shapes. Devour immediately! I hope you enjoy :)
Tried this recipe?Let us know how it was!