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This mango tiramisu cake is a delicious way to make the most of mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with fresh juicy mango! It’s a must make! It’s dairy-free with gluten-free and nut-free options.
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This is the cake you need to make! It is a summer layered cake like tiramisu. You make a simple vanilla cake and soak it with some mango puree/pulp. Add a simple cashew-coconut vanilla cream on top, and then top it with some fresh mangoes.
You can serve it with extra mango puree to make it even more mangoey. Basically, adjust the amount of mango in the recipe as you like. It is freezer friendly, freeze slices, then let sit outside for 10-15 mins and serve, kind of like an ice cream cake!
Why You’ll Love Mango Tiramisu
- so much amazing mango flavor!
- succulent fresh mango topping
- gluten-free, nut-free, and coconut-free options
More Vegan Mango Recipes
- Mango Cake
- Mango Curry Chickpeas
- Mango Bars (oil-free, gluten-free option)
- One Bowl Mango Cupcakes
- Mango Lassi
Mango Tiramisu
Equipment
- 8×8-inch baking pan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 2 tablespoons oil
- 1/2 cup nondairy milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons of mango puree/ pulp
For the Cream Topping
- 1 cup full-fat coconut milk
- 3/4 cup raw cashews
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract, optional
For Topping
- 1/3 cup mango puree
- 1 to 2 cups of sliced or chopped ripe mangoes
Instructions
Make the cake.
- Preheat the oven to 350° F (176° C).
- In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and mix really well. Make a well in the center of the dry ingredients, then add the wet ingredients. Mix the wet ingredients with themselves first, and then mix into the dry ingredients to make a smooth batter.
- Line an 8×8- or 9×9-inch brownie pan or a glass or ceramic baking dish with parchment that is sticking out in the edges so it’s easier to pick out the cake later. Then pour this batter into the pan and spread it out. It will make a thin cake, because we're going for a tiramisu-kind of layer of thin cake or a ladysfingers kind of layer. Bake for 18 to 20 minutes, until a toothpick in the middle comes out clean. Take the cake out of the oven, and let it cool for 15 minutes or so.
Make the cream topping while the cake bakes.
- Blend all of the cream topping ingredients. Blend for a minute, then let it sit for 5 minutes, and then blend again for 30 seconds, and let it sit for a minute, and then run again. Repeat until the mixture is creamy. You can use soaked and drained cashews here to make it somewhat easier to blend. Once the mixture is blended well, put it in the fridge while the cake is cooling. Refrigerating the cream topping will make it a bit thicker and easier to spread.
Assemble the tiramisu.
- Once the cake is almost room temperature, poke holes in the cake using a fat toothpick or a barbecue skewer. Make plenty of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for a little bit. Depending on the thickness of your mango puree, half of it will soak in, which is fine. Just spread the mango puree really well using a spatula.
- Then, pour the cream mixture all over and spread a little bit to even it out. Top it with the sliced mango, and chill in freezer for 1-2 hours then slice and serve.
- Storage: store in the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve, kind of like an ice cream cake!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- flour – Use all-purpose flour or gluten-free flour for the crust. To make your own gluten-free flour blend, combine 1/2 cup almond flour, 1/2 cup oat flour, and three tablespoons of potato starch instead of the one cup of all-purpose flour. For the liquid, use 1/4 cup club soda and 1/4 cup nondairy milk. To make it without club soda, add 1/2 teaspoon citric acid to the dry ingredients, and 1/2 cup milk as listed.
- sugar – To sweeten the crust and the cream topping.
- baking powder, baking soda, and salt – To condition the cake batter.
- oil – Adds moisture to the cake.
- nondairy milk – Adds more moisture to the cake layer.
- vanilla extract – For flavor on the cake layer and cream layer.
- mango puree – For flavoring and soaking the crust. You can use canned mango puree/pulp or make your own. To make mango puree, make sure to use very ripe mangoes with a little bit of water, if needed, and blend into a smooth puree and use.
- coconut milk – This makes the cream topping rich and decadent! You can use extra cashews instead, if needed.
- cashews – The other creamy element in the cream topping. For cashew-free, use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Make sure that it has at least 3/4 of that mixture as coconut cream. You can also add a little bit of nondairy yogurt, if you like.
- ripe mangos – For topping the mango tiramisu.
Tips
- Make sure that when you start mixing, you mix the wet ingredients first, then incorporate the dry ingredients.
- You don’t have to soak your cashews, but it does make blending easier.
- Don’t forget to chill the cream mixture after you make it! It will be easier to spread that way.
How to Make Mango Tiramisu
Preheat the oven to 350° F (176° C).
In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and mix really well. Make a well in the center of the dry ingredients
Add the wet ingredients. Mix the wet ingredients with themselves first, and then mix into the dry ingredients to make a smooth batter.
Line an 8×8- or 9×9-inch brownie pan or a glass or ceramic baking dish with parchment. Then pour this batter into the pan and spread it out. It will make a thin cake, because we’re going for a tiramisu-kind of layer of thin cake or a ladysfingers kind of layer.
Bake for 18 to 20 minutes, until a toothpick in the middle comes out clean. Take the cake out of the oven, and let it cool for 15 minutes or so.
Make the cream topping while the cake bakes.
Blend all of the cream topping ingredients. Blend for a minute, then let it sit for five minutes, and then blend again for 30 seconds, and let it sit for a minute, and then run again. Repeat until the mixture is creamy. You can use soaked and drained cashews here to make it somewhat easier to blend.
Once the mixture is blended well, put it in the fridge until the cake is cool enough. Refrigerating the cream topping will make it a bit thicker and easier to spread.
When the cake is almost room temperature, poke holes in the cake using a fat toothpick or a barbecue skewer.
Make plenty of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for a little bit.
Depending on the thickness of your mango puree, half or more of it will soak in, which is fine. Just spread the mango puree really well using a spatula.
Then, pour the cream mixture all over and spread a little bit to even it out.
Top it with the sliced mango, and chill it in the freezer for 2-3 hour or so and then slice and serve.
Frequently Asked Questions
Traditional tiramisu contains a small amount of Marsala wine or amaretto, but it’s perfectly fine to make tiramisu without alcohol.
Make sure to use very ripe mangoes with a little bit of water, if needed, and blend into a smooth puree.
To make this gluten-free, use a gluten-free flour blend of choice, or use a mix of 1/2 cup almond flour, 1/2 cup oat flour, and 3 tablespoons of potato starch instead of the one cup of all-purpose flour. For the liquid, use 1/4 cup club soda and 1/4 cup nondairy milk. To make it without club soda, add 1/2 teaspoon citric acid to the dry ingredients, and 1/2 milk as listed.
Yes! Just use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Make sure that it has at least 3/4 of that mixture as coconut cream. You can also add a little bit of nondairy yogurt, if you like.
To make this without coconut milk, use another 3/4 cup of cashews, and for blending, use 3/4 cup of water, so a total of 1 1/2 cups of cashews
The mango puree that I use is Kesar Mango Puree/pulp. It’s a canned mango puree that you can find in Indian stores or Asian stores. This puree is generally a little bit more sweet and it’s not that thick. It’s a smooth puree, and there are no mango strings in it, so you don’t even have to strain it. It works perfectly for baking.
store in the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve.
Omg this was so moist and so delicious! It will be a summer fixture form now on!
Awesome!!
I’m going 95% “living foods” also known as “raw vegan” and since I’ve discovered a chef who teaches people how to use the food dehydrator to slow-cook foods at under 116 degrees to make them taste and have the texture of foods cooked at higher temps, it’s opened a whole new world of healthier and tastier eating for me.
I can see how most of your recipes can be adapted to this style, and I like yours because of the combinations of flavors, spices, and herbs. Glad to be following you on Pinterest now, too.
Thank you so much, Shannon!
excellent recipe. just made it. your recipes help me.
🙂 thank you!