Creamy Mango Cake
Mango Cake is a creamy cake with which you’ll fall out of love! This cake, made with only natural sweeteners, is good for you and super delicious!
PREP TIME: 20 MINS
COOK TIME: 6 HRS
TOTAL TIME: 6 HRS
SERVES: 6
INGREDIENTS
Crust:
1 cup of pitted dates (soaked in hot water for 10 minutes then drained)
1 cup of raw macadamia nuts (you can substitute with almonds or walnuts)
Filling:
2 cups of raw cashews
1/4 cup of lemon juice
1/3 cup of coconut oil + 2 tablespoons
1/2 cup of coconut milk + 2 tablespoons (placed in the refrigerator from overnight) (see notes below)
1/2 cup of maple syrup + 1 tablespoon
Mango topping:
1 cup of fresh mango slices
INSTRUCTIONS
Crust
1. In a food processor, mix the nuts until they begin to turn into a meal consistency. Add the warm dates and pulse till mixed, every now and then scraping down with a spatula.
2. It should mix together the dates and nuts and be slightly sticky. To press it evenly, I was using a mug to press the crust into a 6-inch cake pan.
Filling
1. I would suggest something powerful like a NutriBullet or Vitamix or Ninja and blend for two min. Blend all the filling ingredients together in your blender. Remove anything that has not been blended and use a spatula to scrape it down. Blend for a minute or till the cake is soft again (not grainy at all). Just be sure to flavor it!
2. Add coconut milk if you would like it to be creamier. Add more maple syrup if you would like it to be sweeter. Pour the crust over the filling and cover it with saran wrap. Put it in the freezer till set, for 4 hours.
Mango Topping
1. In a blender, purée the mango and spoon it on top of the cake. Allow two more hours to set it in the freezer. Enjoy!
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