Vegan Mango Bundt Cake

December 2, 2023 / Lyn Jones / 0 Comments

This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Gluten-free option included.

Ingredients

Wet ingredients for the cake:

  • 1 cup (240 ml) non-dairy milk, such as almond, oat, soy or light coconut milk
  • 1/4 cup (65 g) mango puree, See note *
  • 1 tsp apple cider vinegar or white vinegar
  • .33 c (65 g) sugar
  • .25 cup (60 ml) oil
  • 1 tsp vanilla extract

Dry ingredients:

  • 1.5 cups (190 g) plain flour use, more if needed
  • 2 tsp BP
  • .25 tsp bicarb
  • .5 tsp salt

* For the mango layer in between and drizzling

    • 1.5 cups (355 ml) mango puree/pulp , I use canned purée/pulp. see notes
    • 1 tsp cornstarch or tapioca starch 

      Instructions

      • Make the batter:
        In a bowl add all the wets and mix really well until the sugar is mixed in.
      • Add in flour, BP, bicarb and salt to the bowl in that order.
      • Mix the flour, BP & bicarb on top before starting to mix into the liquid in the bowl, then mix to a smooth batter. (if too stiff add more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
      • Make the mango layer: Add mango puree & cornstarch to a skillet over medium heat. Mix really well, continue cooking until thickened a bit. (2-8 mins). Cool completely or lukewarm.
      • Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add half of batter to pan, tap to remove bubbles.
      • Drizzle half  the puree over the batter, then the rest of the batter then the rest of the mango.
      • Bake at (165ºC FF) for 27-35 mins, depending on bundt cake pan size. The cake is done when a toothpick inserted in the centre of the cake comes out clean.
      • Remove cake from oven and let cool at least 15 minutes before trying to take from pan.
      • then remove and flip it over if you are using the bundt cake pan.

      • Use the remaining thickened mango puree to drizzle all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.

        Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée.

      • Store in the fridge for up to 6 days

        Notes

        • Mango purée: This is a very moist cake. The moisture content depends on the mango you are using. My canned kesar mango pulp  is from an Indian store or online on Amazon. 
        • If you use bottled or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 Tab sugar to the mango purée if it isn’t sweet enough. Canned purée is sweetened.
        • For GF: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix tog. and add 1.5 cups of this mixture (and BP, bicarb and salt) to the batter to begin with. Add more as needed. Use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda. Mix lightly, then add to pan and bake.
        • Oil free: omit the oil and use 2 tablespoons mango purée or applesauce instead
        • Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven

          Can you freeze the leftover puree? Yes! I freeze it in ice cubes so I can use it in Lassi or smoothie etc. Or in vegan richa’s mango chickpea curry.

          from https://www.veganricha.com/vegan-mango-cake/

       

 

VEGAN SEED BREAD

May 8, 2023 / Lyn Jones / 0 Comments

((https://runningonrealfood.com/seed-bread/print/27660/)
This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb  with a nutty, earthy flavour and chewy texture 

INGREDIENTS
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)

INSTRUCTIONS
1.  Preheat the oven to 190 C FF.  Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).

2.  All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.

3.  Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.

4.  Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).

5.  Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

6.  It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!

NOTES
A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!

The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.

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