A hearty, delicious eggless healthy cake made with just a few simple ingredients! No refined flour or sugar, or butter!
This is a simple, but moist and flavourful eggless mango loaf. You may want to double the recipe, it’s so delicious and healthy too.
This eggless mango cake will be a revelation in your baking life. You won’t see yourself going back to an all-butter and egg cakes. The taste is more complex, more mangoey (if that’s a word) with a caramelised deep flavour from jaggery and nuttiness from the almond butter. The mini cakes are fantastic – kind of soft, gooey and oozing with mango. To add some vegan freshness and take you straight to a tropical holiday I’ve frosted my mango cake with coconut cream frosting. The only frosting I can polish without feeling guilty, made with coconut cream, or a very good quality full-fat coconut milk. This is a perfect summer treat with the star of the show Mangoes!!
For the Mango Cake:
1.5 cups Whole wheat flour, sifted
1 cup Mango, cubed or pureed
1 cup Thick yogurt, at room temp
1 cup, Jaggery
½ tsp Baking soda
1 1/4 tsp Baking powder
¼ cup Refined oil
¼ cup Almond butter
1 tsp Vanilla extract
¼ tsp Salt
For the Coconut Cream Frosting:
1 can full fat coconut milk or cream, chilled in the fridge overnight
2 tbsp honey (maple syrup for a vegan option)
1. Sift the flour and add it to a bowl. Add baking soda, baking powder and salt to it. Keep aside.
2. Take another big bowl and add oil. Instead of creaming butter and sugar, we are using a mix of almond butter and jaggery with the oil instead.
3. Add a big scoop of almond butter and whisk it in with the oil.
4. Next add jaggery to the oil and almond butter mixture and beat till it’s mixed well.
5. Add in the fresh yoghurt, make sure it’s at room temperature.
6. Add the vanilla extract to wet ingredients. Fold it in.
7. Mix the dry ingredients into the wet ingredients in 3 batches and continue to mix.
8. Now add in the fresh mangoes. Using gently smashed mango cubes today. Add this to the batter and gently fold it in.
9. Pour the batter into a slotted lined pan to make mini cakes or bake one whole cake. Level it out with a spreading knife.
10. Bake at 180C for 35-40 minutes or until a toothpick comes out clean from the center.
Let’s make the coconut cream frosting while the cake is baking.
1. You will need a can of coconut cream, or a very good quality full-fat coconut milk. Put the can in your fridge overnight. When you are ready to prepare the coconut whipped cream, take the can out and flip it upside down.
2. Open it, and there will be coconut water sitting on top. Pour that out but don’t throw it, you can use it for any curry or broth later.
3, The coconut cream will be at the base of the can. It should be thick and set.
4. Work fast and whip the chilled cream into soft peaks. Continue to whip until you reach a desired consistency and fold in the honey.
5.Pour this into a piping bag and frost your cakes as you wish. I also added some fresh mango cubes and edible flowers to garnish.
GET COOKING! is a collaboration by @baked.happily.ever.after with @thebutternutco where you will learn how to make delicious dishes made with ingredients that are #BetterForYou.