Vegan Coconut Mango Float Cake
COCONUT MANGO FLOAT CAKE
Are you a fan of no-bake and chilled fruit cakes like this one? This coconut mango float cake is the perfect summer dessert and one of the easiest cakes to whip up!
You don’t need an oven to make a great dessert.
Mango float cake is a very popular Filipino dessert ‘icebox cake’ also called Mango Royale, that is a big hit during the holiday seasons or any other special occasion. Soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers. It’s creamy and refreshing with loads of bright, summery fresh fruit flavor. This vegan version tastes so legit it’ll surprise everyone at your next party! You can also replace mangoes with peaches.
I soak the crackers in evaporated milk before layering it down. This will help to make it easier to cut through the cake without mushing it down and it adds another rich comforting flavor. Veganising this mango float cake is so easy with Nature’s Charm evaporated milk, coconut whipped cream, and condensed milk.
You may line your container with parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.
The hardest part of the recipe is waiting for the cake to set!
I can’t wait for you to try. Enjoy making this fluffy goodness! Love, always. xx
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Coconut Mango Float Cake
- Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas
- 2 can Nature's Charm coconut whipped cream chilled overnight
- 100 g Nature's Charm condensed milk
- 100 g Nature's Charm evaporated milk
- 1 tsp vanilla extract
- pinch of sea salt
- 2 sweet mangos about 400g diced
- 300 g vegan graham crackers
- Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla, and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
- In a separate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just a couple of seconds. It should not become soggy.
- Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture, and remaining sliced mangoes. Spread the mangoes evenly and finish with sprinkles of crushed crackers. Place in the freezer.
- Chill for at least 3 hours before slicing. Serve and enjoy!
You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.
This recipe is proudly sponsored by Nature’s Charm.
No-Bake Vegan Banoffee Pie Recipe
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate Sauce
This vegan no bake Banoffee Pie is such an insanely delicious pie that you won’t be able to get enough of! This dessert is originally from England and made with a caramel toffee filling topped with bananas and whipped cream. I have created a veganized version that also doesnt require any baking using a ready made gooey and creamy vegan chocolate and caramel sauce from Nature’s Charm. This makes it super easy, quick and a much healthier version without any animals products or refined sugar!
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate
- 200 g pitted dates
- 100 g pecan nuts (roasted)
- 100 g cashew nuts
- 1 cup Nature’s Charm vegan chocolate fudge sauce
- 1/2 cup Nature’s Charm vegan salted caramel sauce
- 3 medium size ripe bananas
- 2 Tbsp fresh lime juice
- 1 Tbsp lime zest
- 800 ml Nature’s Charm coconut whipped cream (place in the fridge overnight)
- 1 tsp vanilla syrup
- 1 tsp coffee syrup
- 1 Tbsp cacao powder
- Place dates, pecan and cashew nuts in a food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils. Process until it reaches this sticky dough stage. Transfer to a pie dish and press down firmly, working it up along the sides to create the crust.
- Over the pie crust spread out the chocolate sauce and smooth it out. Place in the freezer for 30min to set.
- After the chocolate sauce has set you can now spread the caramel layer on top of the chocolate layer. Place in the freezer for another 30min.
- Cut the bananas in diagonal cut and whisk together with lime juice and zest. Pour bananas gently over the caramel layer.
- Remove the chilled whipped cream can from the fridge, being careful not to shake it. Open it and you’ll see the cream has risen to the top, leaving the watery part behind. Scoop out only the cream. Place in a whipping machine or use a hand blender to whip your cream into a dense and thick consistency. Start at slow speed and then gradually increase speed until the cream reaches it’s stiff peak. Add vanilla, maple syrup and coffee syrup and whip it ones again for few seconds just to cooporate it together. Spread the whipped cream on top of the bananas and sprinkle with some cacao powder.Place in the fridge for minimum one hour. For best result keep in the fridge overnight.
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