• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Elika

Nutrition, Health & Wellness

  • About
  • Watch a Free Masterclass
  • Blog
  • Recipes
  • Contact
  • Log In

Mango Cake Recipe (Vegan, Gluten-Free)

April 30, 2020 By Elika

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mango cheesecake recipe | Elika Tasker

Mango Cake Recipe

  • Author: Elika
  • Yield: 9inch cake 1x
Print Recipe
Pin Recipe

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.

Did you make this recipe?

Tag @elika.health on Instagram

Filed Under: Desserts, Recipes Tagged With: gluten free, grain free, plant based, vegan

Elika

I decided to become a health coach following years of frustrating yo-yo dieting, over exercising & lack of nutritional support available whilst knowing my health was being compromised. I received my training from the Institute for Integrative Nutrition, where I studied over 50 dietary theories and practical lifestyle coaching methods. With my knowledge, I co-create completely personalised actions based on your goals to move you toward your ideal vision of health within your unique body, lifestyle, preferences, and resources.

Get instant access to my Eating for Energy Nutrition Guide

“The Eating for Energy Nutrition Guide”

By signing up, I agree to the privacy policy & can opt-out anytime.
Previous Post: « Mango & Avocado Sushi Rolls (Vegan, Gluten-Free)
Next Post: Matcha Cacao Cake Recipe (Vegan, Gluten-Free) »

Primary Sidebar

Book A Free Discovery Call


Copyright © 2023 · elika.co | Terms | Disclaimer | Privacy

Website handcrafted with by katrinah