Vanilla Vegan Cake With Mango & Passionfruit

Luscious Vanilla Vegan Cake With Mango & Passionfruit

An Original Recipe by Not Quite Nigella

• 2 cups plain or all purpose flour

• 1 1/4 cups caster or superfine sugar

• 1.5 teaspoons bi carbonate of soda

• 1 teaspoon salt

• 1.5 cups water

• 1/2 cup mild flavoured vegetable oil

• 3 tablespoons white vinegar

• 4 teaspoons vanilla extract

Vanilla "buttercream"

• 90g dairy free spread, softened

• 140g icing sugar, sifted

• 1 teaspoon vanilla extract

To decorate

• 2-3 whole passionfruit

• 1/2 a mango

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Step 1 - Line a 20cm round baking tin with parchment and preheat the oven to 180C/350F. Combine dry ingredients in a large bowl and mix together. In a jug mix the water, oil, vinegar and vanilla and then add to dry ingredients. Bake for 25-30 minutes until a skewer inserted comes out clean. Allow to cool completely.

Step 2 - Make buttercream by beating the dairy free spread until smooth and then adding the icing sugar and vanilla until it becomes a smooth, fluffy texture.

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Step 3 - First make a crumb layer. Slice the cake in half horizontally and spread a thin layer of buttercream on it. Top with the seeds of one passionfruit and some thin mango slivers. Make them but slicing the cheek of the mango thinly and cutting thin ribbons. Place other half of cake on top. With a clean spoon, add some buttercream on the cake top and sides and using an angled spatula, spread it thinly to pick up any stray crumbs (you should still be able to see the cake through it). It's not a particularly crumbly cake so you can skip this step if you want. Place in the fridge to at least 30 minutes to stiffen up.

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Step 4 - Spread the buttercream around the cake and top again-you can make patterns with the angled spatula. The one on the side of the cake is simply by pressing the spatula against the sides of the cake. Do swirls on top. Top with the rest of the passionfruit and add more mango ribbons.