Mango and coconut vegan cake

Do you like mango and coconut? Do you want to treat yourself and benefit from nutritious ingredient  Then, you are in the right place!Today we are going to make a vegan cake, with some exotic mango and coconut.

A soft an light cake perfect for the spring and summer time or for full winter days with its fresh and zesty flavors. What best than starting the day with a delicious and guilt free cake with exotic flavour?

Our recommendation: Enjoy a slice of cake together with a fresh fruit juice and a handful of dried fruit to start your day energised, or share it with your loved ones as an afternoon snack. 

Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients (for 8 people)

260 g of flour

8 g creme fraiche

40 g of coconut grated 

60 g of coconut oil

100 g of almond (or coconut) milk

150 g of rice syrup

2 mangoes (approx. 400 g)

Cooking tools 

Cake pan (24 cm diameter)
Bowl 
Blender 
Baking paper 

Step 1 - Cover the basis 

Peel and dice the mango pulp, then chop and blend it until it is pure-ed. 
In a bowl mix the flour, the coconut and the yeast, then add the coconut oil, the almond milk, the rice syrup and the mango. Stir the mix to obtain a smooth dough and put everything into a baking pan lined with baking paper.

Step 2 - Let's bake!

Place your cake in an oven at 180 ° C for 40 minutes.
Whilst it is cooking, poke the cake with a toothpick or a knife.  
Once ready, take the cake out of the oven and let it cool before brushing the surface with a spoonful of rice syrup dissolved with a spoonful of water and covering it with grated coconut.

storage

The cake will be fresh for a maximum of 3 days, if you protect it with a clean kitchen towel or under a glass dome.

Your delicious cake is baked and ready!

Reb and Caro @sweettoothqueens #sweettoothqueens #mango #lemon #bakingfun