Vegan Mango Chocolate Cake

For the chocolate cake preheat oven to 180 degrees Celsius. Line the bottom of two 20cm springforms with parchment paper.

Mix the non-dairy milk with the lemon juice and set aside. Heat vegan butter with molasses and ground coffee. Let cool.

Sift together flour, sugar, cocoa powder, baking soda and baking powder in a large bowl and mix well. Add the milk as well as the butter mix and whisk until you have a smooth batter. Do not overmix.

Pour into prepared springforms and bake for 30-35 min. An inserted toothpick should come out clean. If you only have one springform, I recommend keeping the second half chilled in the fridge before baking. Let cool and release from springform. Cut in half each to get four layers of cake.

For the filling heat the mango with the sugar until soft, then puree. In a mug mix the cornstarch with a bit of water. Heat up the mango again and while stirring, add the cornstarch. Stir until it thickens, simmer for about two minutes. Let cool. Beat the vegan butter for a few minutes until creamy. Add the mango filling by the spoonful. Beat everything combined for another minute until creamy.

To assemble the cake spread the mango filling on the bottom layer, place the second cake layer on top and repeat procedure also with third and fourth layer. Frost the top and also the sides of the cake. You should have enough mango filling for a semi-naked cake, so you will still see through the cake layers. Chill cake.

For the mango decoration slice the mango in thin and long stripes. Starting from the center, roll up the first mango slice tightly and place in the center. Place more stripes all around, creating the flower shape. Serve the cake either chilled or at room temperature.