Vegan Mango Cake

Many of my friends loved this cake, so I decided to write it down. This is for you, my sweet ones!

High quality olive oil is one of the best oils for the health of your heart. We use olive oil in this cake and it is only heated until 180 degrees Celsius. Be careful, olive oil should not be heated higher than that. If you can’t find good olive oil, use coconut oil instead, it has a cooling effect in our bodies and can be heated to higher temperatures (I have not made it with coconut oil and therefore it might change taste and consistency. But worth a try, let me know if you do this).

There are a lot of debates in the Ayurvedic community, that fruit should not be eaten with grains, and I agree.

If you like adding fruit to your porridge, maybe do it every now and then, never daily. As it will lead to ajeerna, indigestion, creating gas, bloating etc. If you have such symptoms please consider stopping to consume fruit with grains and eat fruit for breakfast by itself. Raw in the summer is fine, or steamed with spices and oil in colder months.

However, cakes are not a daily staple either. In my personal opinion, a piece of cake on a special occasion creates so much joy, that it I make exceptions with this vegan mango curd cake.

Mangoes have a demulcent quality, they soothe inflamed tissue and prevent dry constipation. Their diuretic nature helps cleanse the kidneys and purify blood and liver.

This cake may pacify Vata and Pitta, but aggravate Kapha dosha in excess.

Below you will find the lists of ingredients and how-to’s.

This recipe makes the whole cake in a 26 cm form and takes about 1.5 hours to make (including baking time).

INGREDIENTS

Cake

-       350 g spelt flour

-       220 g raw cane sugar

-       1/4 tsp baking powder

-       2 tsp baking soda

-       1/4 tsp cinnamon

-       1/4 tsp sea salt

-       zest from 1/2 lime

-       130 ml extra light, organic, high-quality olive oil or coconut oil

-       320 ml full fat coconut milk

-       10 ml lime juice

-       2 tsp vanilla extract or vanilla sugar

INGREDIENTS

Mango Curd

-       230 g peeled and diced mango

-       75 g raw cane sugar

-       juice of ½ lime

-       2 tbsp arrowroot starch or agar agar powder

-       3 tsp melted coconut oil

INSTRUCTIONS

Cake

Preheat oven to 180 degrees Celsius

Mix the dry ingredients together in one bowl, and the wet ingredients in another.

Then fold the wet ingredients into the dry ones.

Pour the batter into a greased small cake tin (22cm diameter), additionally you can add parchment paper to the bottom of the springform.

Bake for 50 minutes at 180 degrees Celsius, you can do a toothpick test.

Meanwhile you can prepare the mango curd.

Let the batter cool off entirely, only then remove the springform.

INSTRUCTIONS

Mango Curd

Add all ingredients into a blender except the coconut oil.

Transfer into a small pot and whisk while letting it simmer on medium heat for 5 minutes, or until it thickens.

Remove from the heat and add the coconut oil, refrigerate until it is completely set. It will thicken even more while cooling down.

You can then add it onto your cake.

If you enjoyed this cake, let me know, I would love to see your creation!

With Love,

Lisa