Indulge in a Tropical Delight | Vegan Mango Upside Down Cake Recipe by Earthy Cookhouse

Earthy Cookhouse Episode #4

The Mango Upside Down cake is a cake where the fruit layer goes into the bottom of the pan and then it's topped with the cake batter and baked. 

For the bottom layer you need:

5 tablespoons castor sugar 

½ cup Vegan butter

2 Alphonso mangoes sliced into thin strips 

For the cake you need:

Borges Rice and Walnut drink

All-purpose flour or maida

Baking powder, baking soda, 

Vanilla extract

1 cup vegan yoghurt 

Vegan butter

Sugar

Let’s begin!

Slice the Alphonso mangoes

In a pan, melt vegan butter with castor sugar.

Pour this vegan caramel into the bottom of your cake pan.

Line the sliced Alphonsos on the caramel layer.

This makes the beautiful caramelised mango layer that will come on top once the cake is flipped.

Now, preheat the oven to 160 degrees C (320 degrees F).

In a bowl whisk together flour, baking powder & baking soda. Set this aside. 

In a separate bowl add the sugar, vanilla extract, yoghurt and oil and whisk with an electric mixer.

Gently fold in the dry ingredients with a silicone spatula. 

Bake for 40-50 minutes at 160 C or until a toothpick or skewer comes out clean. 

Now flip the cake onto a flat dish and slowly lift up the mold to reveal a gorgeous caramelised mango layer

Serve fresh!

Follow Vegan First Youtube channel for all the recipes.

This series is Powered by Borges India.