Ingredients
-
For the sponge crusts
-
2 cups Gluten-free flour
-
1 cup Oat flour
-
3 tsp Baking powder
-
1 Vanilla powder
-
60 g Erythritol
-
3 tsp Stevia powder
-
2 tsp Turmeric
-
2 cups Mango puree
-
2/3 cup Almond milk
-
120 ml Grape seed oil
-
For the coconut cream
-
1 Coconut cream
-
120 g Coconut yogurt
-
1 Vanilla powder
-
3 tbsp Maple syrup
Directions
The birthday is a special day in which we deserve even more delicious health. This year my birthday was approaching and I started thinking again about what healthy cake to make. 🧐 Well, it didn’t take long and I decided to make an exotic mango-flavoured cake. This is one of the fruits which I really love and it is delicious to me. I just imagined it – with slightly yellow sponge crusts, white coconut cream and mango fruit as a crown, sitting and waiting for me on a cake stand. I decided one day to make the sponge crusts so that they could cool down well, and the next day to make the coconut cream and assemble it so that we could enjoy breakfast with it. It took a while, but it was worth it. It’s another thing to make your own homemade cake with love and without harmful products. It gives me such pleasure to take care of me and my husband every day. I spend a lot of time on this, but the most important thing is to be healthy and happy. For the mango puree, I used canned mango and it turned out perfect. With it you can decorate the cake or use fresh mango. Just whatever you can find and you can try this divinely delicious and light cake. My husband was fascinated by this combination of flavours and even asked for a second piece of it for his coffee. 😊 But who can blame him?! Let’s roll up our sleeves and try the new tasty challenge together.
Steps
|
1
Done
|
Grind the oatmeal into flour. |
|
2
Done
|
In a large bowl, prepare the dry ingredients and mix well. |
|
3
Done
|
Put the mango In a separate bowl and puree it. |
|
4
Done
|
Add the remaining wet ingredients to the mango puree. |
|
5
Done
|
Add the wet mixture to the dry one and mix until homogeneous. |
|
6
Done
|
Pour in two forms of your choice the mixture for the crusts. I used 20 cm and 18 cm diameter molds. |
|
7
Done
|
Bake in a preheated oven at 180 ° C for 25 minutes. |
|
8
Done
|
Check the crusts with a stick and when they are ready, remove and allow to cool completely. |
|
9
Done
|
For the topping you need to leave the can with the coconut cream turned upside down overnight. |
|
10
Done
|
Then open the can from the top and remove the coconut water from the can. You can store it in a jar. Pour the rest of the coconut cream into a bowl. |
|
11
Done
|
Add the maple syrup, vanilla, coconut yogurt and mix well. |
|
12
Done
|
Spread one crust and carefully place the second loaf on top and spread it with the rest of the coconut cream. |
|
13
Done
|
Finally, decorate with mango or whatever you prefer. Refrigerate for a few hours to firm up and then you can attack the cake. 😀 |
