When mangoes are in season – you make mango cake. How good are summer desserts?! Fruity and sweet, refreshing and creamy, they’re all so yummy. And we only have three months of the year to enjoy them.
This summer I’ve created an upside down mango cake. All you need is three ripe mangoes and staple baking ingredients to make this dessert – it’s a great one for entertaining too. Happy baking!
3 mangoes (one thinly sliced and two diced)
5 tbsp melted coconut oil
3/4 cup rice malt syrup
1 2/3 cup spelt flour (or flour of choice)
2 tsp baking powder
1 tsp vanilla bean paste
1 tsp cinnamon
1 cup almond milk
Sprinkle of stevia
- Preheat oven to 180°C (not fan forced). Line a circular baking pan with baking paper. Sprinkle stevia on the pan and drizzle 1 tbsp melted coconut oil. Place the mango slices flat in the pan to create a flower shape.
- In an electric mixer pour remaining coconut oil, rice malt syrup and vanilla and combine well. Add one egg at a time to the mixture.
- In a large bowl add flour, cinnamon and baking powder. Add liquid mixture and fold.
- Add one cup of milk to the cake mixture and continue to fold, then pour into the baking pan. Place in the oven for 1 hour and 20 minutes. Let cool and then gently flip the cake to serve. Decorate with edible flowers and enjoy!