Mango Cake Recipe
- Yield: 9inch cake 1x
Ingredients
Scale
base
- 3 cups almonds & walnuts
- 1 cup desiccated coconut
- 1 tsp pink salt
- 1.5 cup dates (soaked & pitted)
Filling
- 3 cups soaked & drained cashews
- 1/2 cup coconut oil
- 1/2 cup rice syrup
- 2 tbsp fresh lemon juice
- 10 gm agar agar
- 1 tsp vanilla extract
- 1.5 ripe mangoes
- 1 tsp pink salt
Topping
- 1/2 mango
- 1 tsp agar agar
- 1 tsp salt
Instructions
For the base;
- In a food processor blend the nuts to small pieces then add the remaining ingredients and blend until sticky dough forms
- Press into a 9” round springform pan
- Place the base in the freezer for at least 10 minutes whilst preparing the filling
For the Filling;
- Combine the agar agar with the lemon juice over a low heat until dissolved
- Put the remaining ingredients into a blender – add the agar agar, lemon mixture and process until smooth
- Pour your blended filling over the base spreading it evenly
- Cover with cling film and place the base & filling in the freezer for at least 2 hours or overnight
For the Topping;
- Process all ingredients in a blender until smooth
- Pour over the set filling and gently spread evenly
- Chill for at least 15 mins before serving
Notes
Cashews should be soaked for 3 hrs (or more) in hot water
Don’t have rice syrup?? No problem! Just swap the rice syrup with same quantity maple syrup or your preferred sweetener to taste.
The nut base can be any mix of your favourites – YOU can choose!
The topping can be made just before you are ready to serve the cake, just allow the 15 minutes to chill the topping on the cake before serving.
