WIKI NOTE: The mango is native to South and Southeast Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations, and religious ceremonies.
YOU WILL NEED:
MANGO VEGAN CAKE
DRY INGREDIENTS:
1 and 1/2 cups wheat flour (plain or all-purpose)
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 tsp cardamom powder or 3 cardamom pods (open the pods and use the seeds inside)
1 cup panela sugar or unrefined cane sugar
NOTE: add more sugar, depends on how sweet is the mango puree.
1/4 cup of shredded coconut (optional)
A bunch of chopped fresh mint leaves (optional)
WET INGREDIENTS:
1 and 1/2 cups mango puree or mango chunks in light syrup or 2 ripe mangoes
1/3 cup sunflower oil (or veggie oil, any neutral flavored)
1 tsp vanilla extract
NOTE: You can replace mango puree for peach halves in light syrup (medium size can - 420g)
NOTE: Homemade measurement units
LET´S BAKE!
1. Preheat the oven to 180 º C. Grease a bread pan with margarine or sunflower oil.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, shredded coconut, cardamom powder, chopped fresh mint leaves, and salt until well mixed.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
3. Peel and cut one or two mangoes. Put a bunch of roughly chopped mango into the measuring cup of the blender. Mix it well with the blender, until homogeneous liquid like puree.
4. Combine wet ingredients in a bowl: mango puree, vanilla extract, and veggie oil until well mixed.
5. Pour the wet mix into the dry bowl. Mix everything just a little bit with a wooden spoon.
6. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
7. Bake for around 45-50 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
8. Remove from the oven. Leave to cool. Cut cubes of mango. Put the cubes and fresh mint leaves on the top. Sprinkle a little bit of shredded coconut (optional).
9. Serve with a scoop of vegan ice cream, vanilla flavor vegan source cream, or vegan custard.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, shredded coconut, cardamom powder, chopped fresh mint leaves, and salt until well mixed.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
3. Peel and cut one or two mangoes. Put a bunch of roughly chopped mango into the measuring cup of the blender. Mix it well with the blender, until homogeneous liquid like puree.
4. Combine wet ingredients in a bowl: mango puree, vanilla extract, and veggie oil until well mixed.
5. Pour the wet mix into the dry bowl. Mix everything just a little bit with a wooden spoon.
6. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
7. Bake for around 45-50 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
8. Remove from the oven. Leave to cool. Cut cubes of mango. Put the cubes and fresh mint leaves on the top. Sprinkle a little bit of shredded coconut (optional).
9. Serve with a scoop of vegan ice cream, vanilla flavor vegan source cream, or vegan custard.
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