We will start with the frosting to ensure everything is cool to room temperature before decorating the cake. In a small microwave safe bowl, combine the aquafaba and sugar and microwave in 20 second intervals, mixing in between, until the sugar has fully dissolved. Place the syrup in the fridge to cool down.
For the mango puree, blend 75% of the mango fruit with 1/4 cup of water and keep the 25% for decoration.
Cook the mango puree in a small pan at medium heat, fully covered, for 15 minutes until the puree has thickened. It should be the texture of jam. Place in the fridge to cool
Prep your cake pan (8-inch round cake pan) by spraying with oil and then placing a round piece of parchment (the same size as the cake pan) at the bottom. This makes it easy to remove the cake after it is baked
Preheat oven to 340°F
Combine the coconut milk with apple cider vinegar and set aside
In a separate bowl combine the flours, baking powder, salt. Sift the mix and set aside
In another mixing bowl, cream together the plant based butter, sugar, and oil until lighter in colour and fluffy
Add the apple sauce to the creamed butter and sugar and mix
Add the dry ingredients, and the coconut milk mixture to the creamed butter and sugar in bits, one after the other, starting and ending with the dry mix.
Pour the batter into the cake pan and bake the cake for about 25 minutes or until a toothpick comes out clean
While the cake is baking, you can make the frosting by first creaming the soften butter with the powder sugar and salt, using the hand mixer, until the butter is aerated and fluffy.
Bit by bit add the aquafaba syrup, continuing to whip until you get a lighter, fluffy frosting that is fluffy almost like whipped cream. Set the frosting aside
Set aside
When the cake is ready, remove from the oven. Allow the cake to cool in baking pan for 10 minutes then transfer to a wire rack. The cake is delicate so be careful. Cool for another 15-20 minutes until cool to room temperature
Frost the cake with an even layer of the frosting. Liberally drizzle the mango puree all over the cake. Sprinkle with extra coconut flakes and the remaining mango you set aside before making the puree.