Embark on a tantalizing journey of taste with our Mango Euphoria Cake, a culinary masterpiece that unveils the magic of freeze-dried mango powder. This exceptional ingredient takes center stage, infusing the entire creation with an intensified burst of mango essence, creating a symphony of tropical delight in every decadent bite.

Ingredients:

For the Cake Batter:

• 2 cups All-Purpose Flour (250g)
• 1 cup Cake Flour (120g)
• Aromacraft Freeze dried Mango Powder (40g)
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 teaspoons Egg Replacer
• 1¾ cups Granulated Sugar (350g)
• ½ cup Vegetable Oil (118ml)
• 8 tablespoons Applesauce (140g)
• 2 cups Soy Milk or any plant milk of your choice (480ml)
• 2 teaspoons Vinegar (10ml)
• 2 teaspoons Vanilla Extract (10ml) 

For the Buttercream:

• 2 cups Vegan Butter (4 sticks) (454g)
• 4 cups Confectioners Sugar (500g)
• 2 teaspoons Vanilla Extract (10ml)
• 2 teaspoons Butter Vanilla Extract (10ml) optional
• ¼ teaspoon Salt

For the Mango Compote(optional)

• 2 large ripe mangoes, peeled & roughly chopped (fresh or frozen, approx. 2 cups of fruit)
• 2 tablespoons Water
• 2 tablespoons Sugar optional

For Garnish:

• 1½ cups Flaked Coconut optional

Instructions:

Prepare Mango Compote:

1. In a medium saucepan, cook mango chunks with sugar and water over low heat until almost completely broken down.
2. Cool slightly and blend to a smooth puree.
3. Refrigerate while preparing the rest.

Prepare Cake Batter:

1. Preheat the oven to 350°F.
2. Grease and line cake pan(s) with parchment paper.
3. Grind freeze-dried mango to a powder in a spice grinder.
4. Whisk soy milk with vinegar and let it thicken for 5 minutes.
5. In a large bowl, combine sugar, oil, applesauce, vanilla extract, and thickened plant milk. Whisk until smooth.
6. Sift together flours, mango powder, salt, baking powder, and egg replacer.
7. Add dry ingredients to wet ingredients and whisk until smooth.
8. Pour batter into prepared pans and bake for 25 minutes or until a toothpick comes out clean.
9. Cool in pans, then transfer to a serving platter.

Prepare Buttercream:

1. Cream vegan butter until smooth with an electric mixer.
2. Add salt and whip on high speed.
3. Scrape the bowl to ensure even mixing.
4. Add sifted confectioners sugar all at once. Mix on low, then on high for 3 minutes.
5. Add extracts, scrape the bowl, and whip on high for an additional 2 minutes. The buttercream will lighten in colour.

Assemble the Cake

1. Place a layer of buttercream and mango compote between each cake layer.
2. Reserve about ½ cup of mango compote for optional topping.
3. Ice the cake with the remaining buttercream and garnish with coconut flakes.
4. Optionally, top with mango compote and fresh mango slices.

Notes:

• This recipe serves 12-14 people, You can adjust measurements accordingly.