This summery, vegan Thai mango cake has a base of coconut, lime leaf, almond and roasted rice powder. The filling consists of three layers: a creamy ganache of white chocolate and lime zest, a fresh, light panna cotta of coconut milk and lemongrass and finally a sweet coulis of mango. You don’t even have to turn on the oven for this cake, it will stiffen in the fridge.
“This cake is not authentic Thai. But the fragrant seasonings in this summery no bake cake bring you very close to the Land of Smiles.”
Vegan mango cake with little sugar
With 200 grams of white (vegan) chocolate and 20 grams of palm sugar in the panna cotta, divided into six portions, this vegan Thai mango cake is low on sugar. The bottom layer does not need sugar due to the naturally sweet coconut base. When I make the cake for myself, I omit the sugar in the panna cotta and use less white chocolate ganache. I don’t really have a sweet tooth. Fortunately, Peter, my “guinea pig”, is always close by and doesn’t mind expressing his opinion. Thanks to him, this cake is creamy due to a thick layer of white chocolate ganache with a fresh AND sweet panna cotta.
The bottom has a clear coconut flavour. I spiced it up with lime leaf and roasted rice. The coarsely chopped almonds give a nice bite. All ingredients are held together by the desiccated coconut that is ground in the food processor into a soft paste and then solidified. Unlike other no-bake cakes, this base does not set due to large quantities of dates, coconut oil or butter.
Chocolate ganache is very simple to make: melt chopped white chocolate in the warm coconut milk and stir in lemon zest.
“Do you have a real sweet tooth? Double the ganache layer and skip the panna cotta. Also an option for the lazy dessert maker, because you will finish quicker. “
If you do make a layer of panna cotta, do not allow the ganache to solidify completely before you pour the liquid panna cotta on it. Otherwise, the panna cotta will slip off your ganache. I know from experience.
The coconut panna cotta has a fresh taste thanks to the lemongrass and lime. I use the same ingredients for the panna cotta as this recipe. I did, however, make the panna cotta a little firmer, because that matches better with the other textures. And so you need exactly one can of coconut milk for this cake. Very practical, right?
The mango coulis is a pureed sauce of fresh (or frozen) mango. Season the mango with lime juice and liquid sweetener, if necessary.
This no bake vegan Thai mango cake is an ideal dessert for an extensive Eastern dinner:
- Creamy with a layer of white chocolate ganache
- Light enough for after dinner
- Nice and fresh taste
- Can be made in advance
Vegan Thai Mango Cake With Panna Cotta And Ganache
This summery, vegan Thai mango cake has a base of coconut, lime leaf, almond and roasted rice powder. The filling consists of three layers: a creamy ganache of white chocolate and lime zest, a fresh, light panna cotta of coconut milk and lemongrass and finally a sweet coulis of mango. You don’t even have to turn on the oven for this cake.
- Prep Time: 40
- Cook Time: 10
- Total Time: 50 minutes
- Yield: 6 1x
- Category: vegan, dessert, sweet
- Method: no bake
- Cuisine: Thai
Roasted white (sticky) rice powder:
90 g / 7 tbsp raw white (sticky) rice
- 225 g unsweetened coconut grater
- 5 large lime leaves 1, torn small
- 1/4 tsp fine sea salt
- 60 g roasted (sticky) rice powder
- 100 g almonds 2
White chocolate ganache:
- 200 g vegan white chocolate, in small pieces 3
- 80 g coconut milk (shake before opening)
- Grater of a lime
- Panna cotta:
- 290 g coconut milk (rest of the coconut milk can)
- 25 g palm sugar or regular white sugar
- Pinch of salt, optional
- 2 stems of lemongrass, crushed
- 1/4 tsp of agar powder soaked in 30 g of water
- 30 g unbaked unsalted cashews 4
- 35 g lime juice
- Coulis of mango:
- 120 g fresh or frozen mango
- Lime juice, to taste
- Agave or other sweetener, to taste
- Springform pan covered with baking paper or bamboo basket of 17-18 cm (inside dimensions)
- Strong food processor
Roasted rice powder:
Use unwashed RAW rice for the roasted rice. Or rice that you have rinsed the night before and then left to dry very well. Put the rice in a pan (without oil) and roast, stirring constantly, until the colour is golden brown. This takes a few minutes. Next grind it a few minutes in a food processor to powder.
Put all the ingredients for the bottom, except the almonds, in the food processor. Grind for a few minutes until the coconut grater is soft and greasy. Scrape the ingredients off the wall if necessary.
Add the almonds and pulse several times to cut the almonds smaller.
Push half of the though evenly flat onto the bottom of the bamboo basket or springform pan. Divide the other half over the side walls. Make it about 2 to 3 cm high and press well. Put it in the fridge.
Heat 80 grams of coconut milk in a mug in the microwave. Start with 30 seconds and repeat until the coconut milk is almost boiling. Add the white chocolate and the lime zest. Move the mug back and forth a few times until all chocolate is covered. But DO NOT STIR. Wait 3 to 4 minutes and then you can stir until all the chocolate has melted. If this is not the case, put the mug in the microwave for 15 seconds and stir again. Always heat up very briefly to prevent the mixture from sifting.
Spread the ganache evenly over the cake base and put the cake back in the fridge to let the ganache stiffen slightly.
Heat all ingredients except the lime juice in a pan. Stir continuously. Do not allow the mixture to bubble too hard. Check after 3 minutes if you still see leftover agar powder. If not, turn off the heat otherwise cook until the agar has resolved. Add the lime juice. Take out the lemongrass. Taste if you want more sugar or lime juice. Let it cool for 10 minutes.
Pour on the ganache and put the cake back in the fridge. The cake should be left in the fridge for at least 3 hours
Puree the mango into a thick sauce with a hand blender. Add sweetener and/or lime juice to taste. If you do not have a blender, you can garnish the cake with slices of mango sprinkled with lime juice. Lime prevents the mango from turning ugly in colour. Cover it and store in the fridge until serving.
- Lime leaves ca be found in the fridge or freezer department of the Asian food shop.
- Replace almonds with sunflower seeds if you are allergic to almonds.
- Vegan white chocolate can be replaced by regular white chocolate if you do not eat vegan.
- Covering a bamboo basket: make a wad from a sheet of baking paper. You first push the wrinkled paper against the bottom edge of the basket and then fold the paper over the top edge of the basket.
Keywords: light, summery, dessert, dessert, cake, no bake