Vegan Mango Ice Cream Cake
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 6hrs 10mins
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- Serves
- 8
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- Calories
- 656
This vegan dessert is simple to make and yet has the wow factor when served - the tropical mango and coconut flavour will definitely be a summer treat to enjoy in the sun. Prepare this recipe in advance by placing the frozen dessert maker bowl into the freezer for 24-48 hours before you begin the recipe.
recipe updated 6 Feb 2024
Ingredients
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- Mango
- as needed
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- Passion fruit
- 2
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- Soy milk
- 600 ml
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- Sunflower oil
- 115 ml
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- Plain flour
- 400 g
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- Baking powder
- 1 teaspoon
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- Caster sugar
- 250 g
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- Bicarbonate of soda
- 1 ½ teaspoons
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- Maple syrup
- 2 tablespoons
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- Vanilla extract
- 4 teaspoons
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- Agave syrup
- 150 g
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- Canned coconut milk
- 400 g
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- Canned mango pulp
- 210 g
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- Canned mango pulp
- 110 g
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- Toasted coconut
- as needed
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- Pistacchios
- as needed
Tools
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Oven
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Parchment paper
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Cooling rack
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Plastic wrap
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Kenwood Chef
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Loaf tin (900g) - 20cm (8")
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Baking tray - large
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Kenwood bowl - kenwood chef
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Jug
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Frozen dessert maker attachment
Step preview
- Place the loaf pan on a piece of parchment paper and draw around to create a paper template
- Make a second template slightly larger than the first
- Invert the loaf pan onto another piece of parchment paper and draw around the rim to create a third template
- Pre-heat oven - 180°C
- Line a clean loaf tin (900g) with plastic wrap
- Line 2 clean baking tray with parchment paper
- Attach Whisk
- Add soy milk, sunflower oil, plain flour, baking powder, caster sugar, bicarbonate of soda, maple syrup and vanilla extract to the Kenwood Bowl
- Mix with splashguard fitted until smooth then scrape bowl - 1 min, Speed 4
- Mix with splashguard fitted until combined - 30 sec, Speed 5
- Divide mixture between 2 baking tray
- Bake until golden brown - 10 min, 180°C
- Turn out onto cooling rack until completely cool
- Once the sponge is completely cooled, use the paper templates to cut out three rectangles
- Set aside the sponge layers and discard the offcuts
- Clean Kenwood Bowl
- Attach Whisk
- Add soy milk, agave syrup, vanilla extract and canned coconut milk to the Kenwood Bowl
- Mix with splashguard fitted until combined - 30 sec, Speed 4
- Transfer mixture to jug
- Refrigerate in fridge - 1 hr
- Retrieve the Frozen Dessert Maker attachment from the freezer
- Fit the Frozen Dessert Maker attachment to the machine
- Set the speed to Min
- Pour content of jug into Frozen Dessert Maker attachment carefully
- Mix until smooth - 25 min
- Add canned mango pulp to the loaf tin (900g)
- Add the smallest sponge rectangle on top of the layer of puree
- Transfer half of ice cream to loaf tin (900g)
- Mix the remaining ice-cream on speed Min whilst you continue with assembly
- Add canned mango pulp to the loaf tin (900g)
- Top with the second sponge layer, press down gently
- Chill in freezer - 10 min
- Remove the loaf pan from the freezer
- Transfer the rest of ice cream to loaf tin (900g)
- Add canned mango pulp to the loaf tin (900g)
- Place sponge on fruit
- Bring the edges of the plastic wrap up and over the top sponge layer so that the cake is tightly wrapped
- Chill in freezer until solid - 4 hr
- Remove the loaf pan from the freezer
- Carefully peel away the plastic wrap
- Invert the cake onto a large serving plate
- Top with mango, passion fruit, toasted coconut and pistacchios
- Let rest until softened - 5 min
- Serve