It’s cold! Eat warm cake. Animal-free mango coconut cake, that is, all without leaving home.
This recipe was born out of a desire not to go out of the house (wind-chill is currently in the FU range). Since the recipe uses only pantry items, shopping was not necessary plus those dried mango slices purchased on impulse at a foray into Trader Joe’s could be put to good use.
Inspired by several vegan mango cakes on the Internet, this recipe adds coconut for a more tropical flavor. You could top with powdered sugar, fruit sauce or even frosting but it’s really delish as is.
1½ Cups Unbleached Flour
2 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Cardamom Powder
¼ Cup Dried Shredded Coconut
1½ Cups Mango puree from 12 oz. dried mango rehydrated in hot water and pureed
⅓ Cup light organic oil (peanut, grapeseed, even avocado)
⅓ to ½ Cup Sugar
1 Tsp. Vanilla
HOW TO MAKE IT:
Step One: Preheat oven to 350 degrees and prepare pan by lightly greasing bottom and sides with coconut oil and dusting with flour. Can also use parchment paper on the bottom. We use a square glass baking dish, 8×8, but any baking pan is fine
Step Two: Mix flour, baking powder, baking soda, cardamom and salt until well blended.
Step Three: In a separate bowl, mix mango puree, oil, sugar and vanilla until thoroughly blended.
Step Four: Gently fold wet mixture into dry ingredients, trying to blend the ingredients quickly without over-mixing. Lightly fold in coconut shreds until just mixed.
Step Five: Bake in prepared pan for about 30-35 minutes until a toothpick is clean.