Hooray, another delicious vegan cake with mango! It turns out so juicy that you don't need any icing. Because of a little lime juice, it tastes sour, so you can leave it out if you want a sweeter taste. We in the tasting panel think it was very fresh and can be eaten without a bad conscience. I ground oatmeal into flour, but they can also be mixed directly into the batter. That will give the cake a slightly "coarser" taste. If you use gluten-free groats, the cake will be gluten-free :)
After just a few bites, the comment from the youngest was: “Can you make it for my birthday?” It’s so easy that I can throw it together just before the guests arrive and put it in the oven. Then I have a fresh cake without any fuss with cream, icing, etc.
VEGAN CAKE WITH MANGO AND RASPBERRIES
75 g chickpea flour (own advertising)
100 g ground oatmeal
100 g ground almonds
50 g coconut pulp
150g brown sugar
1 dl rapeseed oil
4 dl mango puree (own advertising)
juice of 1 lime with grated zest
1 teaspoon baking powder
300 g raspberries
DECORATION :
100g raspberries
grated lime zest
powdered sugar
Procedure:
- Grind almonds and oatmeal. Mix everything except raspberries into a cake batter.
- Using baking paper and a 20x30 cm baking pan, pour half of the batter into the bottom and 300 g raspberries. Add the rest of the batter and bake for 35-40 minutes at 160 degrees.
- Check with a fork after 30 minutes and bake longer if necessary.