Truth be told, I never thought I was lactose-intolerant. Until that one fateful day where the first thing I had consumed in the morning was an innocent glass of milk. Bad idea. Instead of describing my harrowing experience, I thought I could do something even better.
A lot of dessert recipes call for your standard carton of milk, and more often than not, nowadays more and more recipes are adhering to different dietary restrictions. Yet, this was not apparent for lactose. Thus, I present to you, a stunning mango cake that is completely lactose-free.
Lactose-Free Mango Cake
- Prep Time:35 mins
- Cook Time:20 mins
- Total Time:55 mins
- Servings:8
- Medium
- 200g or 2 cups self-raising flour
- 200g or 2 cups caster sugar
- 427g or 1 lb or 16 oz vegan butter or any other substitute
- 4 eggs
- 438g or 4 and 1/3 cups icing sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- 2 tablespoons lactose-free milk
Ingredients
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Step 1
Preheat oven to 180˚C or 350˚F.
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Step 2
Grease with a little oil or vegan butter and line two circle round tins with parchment paper.
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Step 3
Cream 200g (1/2 lb or 8 oz) vegan butter and 200g (2 cups) caster sugar in a large mixing bowl until it starts to look fluffy and light.
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Step 4
Add 4 eggs to the mixture gradually until well-combined.
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Step 5
Fold 200g (2 cups) self-raising flour into the large mixing bowl until it is fully incorporated.
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Step 6
Pour and divide the mixture into each round tin.
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Step 7
Bake it in the oven for approximately 20 minutes until thoroughly cooked.
#SpoonTip: Stick a toothpick into the centre of the cake. If it comes out clean, it’s baked through -
Step 8
Remove the cake from the oven and leave it to cool for several minutes.
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Step 9
Flip the tin upside down on a cooling rack to release the cake and let it cool completely.
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Step 10
Cream 227g (1/2 lb or 8 oz) vegan butter in another mixing bowl until it is smooth for approximately 3 minutes.
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Step 11
Add 438g (4 and 1/3 cups) icing sugar gradually into the mixing bowl, whisking at high speed with each addition.
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Step 12
Add 2 teaspoons vanilla extract and a pinch of salt and combine until well-incorporated.
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Step 13
Add 2 tablespoons milk until the frosting has reached your preferred consistency.
#SpoonTip: For a firmer frosting, add more icing sugar. For a softer frosting, add more milk. -
Step 14
Cut the 3 mangoes into thin slices.
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Step 15
Spread the frosting on top of one of the cakes.
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Step 16
Layer a few mango slices on top of the frosting (I cubed one mango instead because I was in a rush, it works either way).
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Step 17
Apply another layer of frosting on top of the fruit.
#SpoonTip: Make sure you smear a generous amount of frosting to ensure that the layer will be completely filled when you layer the cakes -
Step 18
Layer the unfrosted cake on top of the frosted one.
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Step 19
Coat the cake with the rest of the frosting however you wish.
#SpoonTip: This is the part where you can get really creative. I decided to do mix in some chocolate frosting and used a star tip to pipe rows of frosting across the cake. -
Step 20
Garnish the top of the cake with the rest of the mangoes.
#SpoonTip: I decided to shape the mangoes into a rose, but there are endless possibilities of how you can decorate it. -
Step 21
Serve immediately and enjoy.