Mango-Vanilla Mini Cakes (Gluten-Free & Dairy-Free)
Hello, fellow bakers! 🌟
I’m so excited to share this tropical treat with you today—my Mango-Vanilla Mini Cakes! These little cakes are fluffy, light, and bursting with the sweet flavors of mango and vanilla. Best of all, they’re completely gluten-free and dairy-free, perfect for anyone with food sensitivities, just like me. 🍰✨
Why You'll Love This Recipe
If you're like me, finding delicious and safe treats can be a challenge. But don't worry, I've got you covered! These Mango-Vanilla Mini Cakes are not only scrumptious, but they’re also made with simple, wholesome ingredients. Whether you’re hosting a summer party or just craving something sweet, these cakes are sure to impress.
Ingredients You'll Need
For the cake:
4 eggs (separated)
⅜ cups granulated golden cane sugar (divided)
½ tsp vanilla extract
Pinch of salt
⅓ cup white rice flour
For the toppings:
1 can coconut whipping cream
½ cup sifted powdered sugar
½ tsp vanilla extract
1 fresh mango, or ½ can of canned mangos
Step-by-Step Instructions
1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Grease the sides and bottoms of 5 mini cake pans with coconut oil. Cut out little parchment paper rounds for the bottoms of the pans to make it easy to release the cakes later.
2. Separate the Eggs: Place your egg yolks in a small bowl and the egg whites in the bowl of your stand mixer.
3. Whip the Egg Yolks: Add a ¼ cup of cane sugar, vanilla extract, and a pinch of salt to the egg yolks. Using an electric hand mixer, whip the yolks until they’re fluffy and pale. Then, mix in the rice flour until combined.
4. Whip the Egg Whites: In your stand mixer, whip the egg whites at high speed. Once they start to get frothy, slowly drizzle in the remaining ⅛ cup (2 tablespoons) of cane sugar. Continue whipping until the mixture is fluffy, white, and forms soft peaks.
5. Fold & Combine: Gently fold the whipped egg whites into the egg yolk mixture, taking care to keep the batter light and airy.
6. Bake the Cakes: Evenly distribute the batter into your mini cake pans and bake for 15 minutes. Once baked, transfer the cakes to a cooling rack to cool completely.
7. Prepare the Mango & Cream: If you’re using fresh mangoes, cut them into small chunks. If using canned mangoes, drain them well. In a small bowl, whip together the coconut whipping cream, powdered sugar, and vanilla extract until it’s light and fluffy.
8. Decorate & Serve: Once the cakes are completely cooled, pipe the coconut cream on top and finish with those gorgeous mango chunks. And there you have it—beautiful Mango-Vanilla Mini Cakes ready to be enjoyed!
Watch the Full Tutorial
For a step-by-step video tutorial on how to make these Mango-Vanilla Mini Cakes, check out my YouTube channel: Baking with Neekta.
Final Thoughts
These mini cakes are a celebration of flavors and a testament to how easy it can be to bake delicious treats that everyone can enjoy, regardless of food sensitivities. I hope you love these as much as I do!
Happy baking! 💛
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