You know those days in October, I know you do, the days when the weather tricks you. When it's in the 70's, the sun is shining, and you actually are hot. I hate those days. It gets me way to excited for spring! We have not even hit winter yet.
So here is a recipe that will bring you back to those days by the pool for a few bites. Because sometime you need that before it hits freezing weather.
I did not use fresh mango. Quite frankly I saw it in the freezer and knew that it was time to make this.
Cake Ingredients:
1 Cup Frozen Mango- Diced
1 Cup Almond Meal
1 Cup Any Flour Mixture of choice (This is a cake, so for best results use a baking flour mix)
3/4 Cup Coconut Flakes
3/4 Cup Brown Sugar
1/3 Cup Vegan Butter-Cold
2 Egg whites
1 tsp Xanthan gum
1 tsp Baking Soda
1 tsp salt
1/4 Cup Chia Seeds - optional (I like to add some nutritional benefits to eveything. These give the cake a crunchy texture.)
---Turn oven onto 375 degrees---
1. Mix flour, gum, baking powder, and coconut flakes together. (Add chia seeds here).
2.In a separate bowl beat sugar and butter together.
3. Combine four mixture and butter together.
4. Stir in egg whites.
5. Mixture will look like picture. The batter will not be watery or creamy. This is PERFECT!
6. Add diced mango.
7. Bake in a sprayed dish for roughly 25 minutes.
1 cup of Coconut
1 scoop of vanilla protein powder (Powdered sugar works, but again this has nutritional value)
1 Tbs Vanilla
1/2 Cup Honey
1/2 Butter
Cinnamon
1. Blend all ingredients together.
2. Frost cake when cooled.
3. This frosting is chunky. I like the different texture along side the moist cake. SImply drizzle honey onto cake if you do not like frosting.
4. Sprinkle with cinnamon for presentation.
This cake is very moist!!! It actually tastes better when you refrigerate it for a few hours. Trust me. It was gone the first day I made it.
Enjoy!
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