If you’re looking for a treat heading into the weekend, look no further—this vegan MANGO FLOAT CAKE is it!! Homemade graham crackers, with subtle notes of cinnamon and honey, are layered with fluffy whipped coconut cream and fresh golden mangoes. It’s light yet decadent, perfectly in tune with soft spring and emerging summer air. Not only is it incredibly easy to make, this cake is a crowd pleaser and guaranteed to be a hit!
Vegan/Gluten Free Mango Float Cake
- 2 batches of my honey graham crackers
- 1 batch coconut whipped cream, see recipe below
- 4 to 5 ripe honey mangoes
Coconut Whipped Cream
- 2 cans coconut cream, chilled overnight
- 1/4 cup honey
- 1 tbsp vanilla extract
Prepare your mangoes by peeling them and slicing them into thin strips. Set aside.
Prepare the cream mixture by scooping out the thick part of the coconut cream and whipping it in a stand mixer until stiff peaks form. With the mixer on, pour in the vanilla and slowly add in the honey.
To begin layering, place a layer of the graham crackers on the bottom of an 8x8 dish. Then add a layer of whipped cream on top, followed by the sliced mangoes. Continue repeating
this layer of graham crackers, whipped cream, and mangoes, until your desired height is reached (around 3-4 layers worked for me).
For the final layer, spread the remaining cream mixture on top. Then place the sliced mangoes on top of the cream in any design/pattern you prefer. Finish with a light sprinkle of
crushed graham crackers and refrigerate overnight, or for at least 8 hours to allow the graham crackers to soften up and to let the flavors set. Enjoy!
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