Tropical Plant-Based Cake


  • Plant-Based Cake
  • Mango Insert
  • Coconut Lime Cream
  • Plant-Based Glaze



Plant-Based Cake
  • Mix the water, oil and cake mix on low speed for 2 minutes, scrape the bowl, then mix again for 3 minutes on medium speed. 
  • Fold in coconut. Deposit 1000 g on half sheet cake. 
  • Bake at 365°F for 12-14 minutes or until baked through. 
  • Reserve and cool.

Coconut Lime Cream
  • Add sugar and agar to a pot and combine. 
  • Pour in water and bring to a boil. 
  • Remove from heat and add shredded coconut and steep for 20 minutes covered. 
  • Strain and add coconut milk vinegar lime juice and chill till set. 
  • Once set puree and set aside. 
  • Whip ambiante to soft peak and fold together with lime zest and ambiante.

Plant-Based Glaze
  • Combine in a pot sugar and agar and combine. 
  • Pour in water and bring to a boil for 2 minutes. 
  • Emulsify coconut milk cocoa butter and plant-based color.

  • Once cake is cooled cut out to desired shape and pipe on a layer of Cremfil Mango
  • Freeze and reserve for assembly. 
  • Pipe coconut cream in silicone mold and press frozen plant-based cake and mango into mold. 
  • Freeze. 
  • Once frozen unmold and glaze. 
  • Finish with dollop of coconut cream, Cremfil Mango, plant-based sponge and flower.

About this Recipe:

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