The vegan sponge(2x) made into sheet cakes

recipe inspiration from here. For the frosting and cake decoration, inspiration can be found here.

First, remove all the vegan butter and let it come to room temperature. Then, prepare the rest of the items.
Make the cream cheese frosting first, then use the same bowl to make the cake batter. This will save an extra wash.
If you live in a warm climate, keep the A/C on while assembling. Assemble the layers, then freeze for half an hour. Finish frosting with the cream, then freeze again before decorating with the mangoes.

32 oz vegan cream cheese (4 packages), softened (I have used one Tofutti and one Miyoko’s OR two Violife (best one) with good results)
2 cups (32 Tbsp) vegan butter(I used earth balance sticks), softened
4 cups powdered sugar
4 tsp vanilla extract

Instructions for the cream cheese:

Let the butter soften at room temperature(not melted or runny). Add the cream cheese, vanilla, and sugar and beat with an electric hand mixer.

Cake

2 + 2/3 cups (600ml) dairy-free milk. I have used Milkadamia macadamia milk and Westsoy soy milk with good results.
2 tbsp apple cider vinegar
6 + 2/3 cups (650g) all-purpose flour
2 cups (400g) caster sugar
1.5 (300gm) cup vegan butter- I used Miyoko’s cultured butter
4 tsp vanilla extract
12 tsp baking powder
1.5 tsp salt

Heat oven to 180C/350F. Lightly grease two 13 x 9-inch rectangular cake pans and line the bottoms with baking parchment.
Stir the vinegar or lemon juice into the dairy-free milk, then leave it for a few minutes to curdle slightly and create ‘buttermilk’.
In a large bowl, beat the butter, sugar, and vanilla together. Add the buttermilk and beat again.
Scrape the sides clean with a spoon and beat once more to ensure everything is uniform.
Add the flour one half at a time, beating for only a second or two. Scrape and mix with a spoon. Repeat with the other half of the flour. Do not overmix, as that can activate the gluten, and the cake will end up with a gummy texture. I only mix for two seconds at a time.
Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow the cakes to cool in the tins for 5 minutes, then turn them onto a wire rack to cool completely.

Blend into a smooth purée.