Ingredients
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the mango filling (makes enough for 2 layers):
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1 cup unsweetened shredded coconut flakes
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1/2 cup raw cashew cream (see notes)
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1 ripe mango , peeled and chopped into small pieces
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1 tablespoon maple syrup
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Pinch of salt
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the chia seed and coconut milk soak (make ahead for best results; see directions):
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1/4 cup raw , unsalted cashews
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1/4 cup water
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1 can full -fat coconut milk (about 14 oz.)
Directions
Sub-title: A Delightful and Vibrant Vegan Dessert Inspired by Three Continents
Description: This luscious cake boasts tropical flavors from Southeast Asia, Latin America, and Africa, making it a true global delight! It’s also gluten-free, oil-free, and high-protein – perfect for any occasion.
Ingredients:
For the mango filling (makes enough for 2 layers):
• 1 cup unsweetened shredded coconut flakes
• 1/2 cup raw cashew cream (see notes)
• 1 ripe mango, peeled and chopped into small pieces
• 1 tablespoon maple syrup
• Pinch of salt
For the chia seed and coconut milk soak (make ahead for best results; see directions):
• 1/4 cup raw, unsalted cashews
• 1/4 cup water
• 1 can full-fat coconut milk (about 14 oz.)
Instructions:
1. Prepare the mango filling: Add all the ingredients to a food processor and process until smooth and creamy. Set aside.
2. Make the chia seed and coconut milk soak: Combine the chilled chia seeds and water in a small bowl. Let sit for about 10 minutes, until slightly gelatinous. Stir in the canned coconut milk and set aside.
3. Assemble the cake: Pour the prepared mango mixture evenly between two 6-inch round cake pans or ramekins. Top each pan with the reserved chia seed and coconut milk soak, dividing it equally. Cover each pan tightly with plastic wrap and refrigerate overnight or at least 8 hours.
4. Bake the cake: Preheat your oven to 350°F (175°C). Carefully remove the cakes from their pans and place them on a wire rack. Poke holes in the bottom of both cakes using a skewer or fork. Place one layer of the cake onto a serving plate. Spoon half of the mango filling onto the center of the first layer. Sprinkle with 1 teaspoon of turmeric powder. Top with the second layer of cake. Spread the remaining mango filling evenly over the top and sides of the cake. Gently spread more of the chia seed and coconut milk mixture around the edges of the cake to help secure the crumbs.
5. Garnish and serve: Garnish with fresh mango slices, mint leaves, and pomegranate arils. Serve chilled or at room temperature. Enjoy!
Note: To make raw cashew cream, simply blend 1 cup raw cashews with 1/4 cup filtered water in a high-speed blender until smooth and creamy. Adjust the amount of water if desired.
Difficulty Level: Easy
Serves: 8-10 Servings
Nutrition Facts per serving (approximate):
Calories: 210kcal | Carbohydrates: 31g | Protein: 4g | Fiber: 3g | Sugar Alcohol: 11g | Omega-3 Fats: 1.5g | Vitamin A: 10%DV | Calcium: 10%DV | Iron: 2%DV
Steps
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1
Done
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Prepare the mango filling: Add all the ingredients to a food processor and process until smooth and creamy. Set aside. |
|
2
Done
|
Make the chia seed and coconut milk soak: Combine the chilled chia seeds and water in a small bowl. Let sit for about 10 minutes, until slightly gelatinous. Stir in the canned coconut milk and set aside. |
|
3
Done
|
Assemble the cake: Pour the prepared mango mixture evenly between two 6-inch round cake pans or ramekins. Top each pan with the reserved chia seed and coconut milk soak, dividing it equally. Cover each pan tightly with plastic wrap and refrigerate overnight or at least 8 hours. |
|
4
Done
|
Bake the cake: Preheat your oven to 350°F (175°C). Carefully remove the cakes from their pans and place them on a wire rack. Poke holes in the bottom of both cakes using a skewer or fork. Place one layer of the cake onto a serving plate. Spoon half of the mango filling onto the center of the first layer. Sprinkle with 1 teaspoon of turmeric powder. Top with the second layer of cake. Spread the remaining mango filling evenly over the top and sides of the cake. Gently spread more of the chia seed and coconut milk mixture around the edges of the cake to help secure the crumbs. |
|
5
Done
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Garnish and serve: Garnish with fresh mango slices, mint leaves, and pomegranate arils. Serve chilled or at room temperature. Enjoy! Note: To make raw cashew cream, simply blend 1 cup raw cashews with 1/4 cup filtered water in a high-speed blender until smooth and creamy. Adjust the amount of water if desired. Difficulty Level: Easy Serves: 8-10 Servings Nutrition Facts per serving (approximate): |
