Vegan Banana & Mango Cakes
These vegan mango cakes are a simple, flavorful recipe that will satisfy any sweet tooth. They also double up as a dessert for those who fast or are on a no dairy diet.
Ingredientes · Raciones 12
- 250 g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 100 ml orange juice (freshly squeezed)
- 1 ripe mango
- 1 banana
- 60 ml oil
- 100 g sugar
- 1 pinch of salt
- 100 ml coconut milk
- 150 g dark chocolate
Método · 50 min
- Mix the flour with a pinch of salt, the baking soda, and the baking powder.
- Mix the oil and sugar together until the sugar dissolves completely.
- Peel the mango and dice the flesh. Put the mango, banana, and orange juice into a mixing bowl and mix until you get a cream.
- Mix the fruit in with the oil then pour it all into the dry ingredients. Homogenize the mixture, but don't overmix.
- Preheat the oven to medium heat. Prepare a 12-cup muffin or mini-muffin pan, or mini-donut pan. Fill the cups to 3/4. Bake for 30 minutes. After turning off the burner, leave them in the oven for 5 minutes and then transfer them to a cooling rack.
- Bring the coconut milk to boiling point. Turn off the heat and add the broken chocolate pieces. Stir gently and pour the glaze over the cakes. Enjoy!
The mangoes provide both flavor and color. Orange juice acts as the acidic agent that, along with baking soda, makes the cakes fluffy, while banana binds all the ingredients together.
Not only inventive, but also very quick, very simple, and very tasty. And, yes, they are decorated with chocolate because, well, why wouldn’t you? Enjoy!
Ingredients
- 250 g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 100 ml orange juice freshly squeezed
- 1 ripe mango
- 1 banana
- 60 ml oil
- 100 g sugar
- 1 pinch of salt
For the glaze:
- 100 ml coconut milk
- 150 g dark chocolate
Instructions
- Mix the flour with a pinch of salt, the baking soda, and the baking powder.
- Mix the oil and sugar together until the sugar dissolves completely.
- Peel the mango and dice the flesh. Put the mango, banana, and orange juice into a mixing bowl and mix until you get a cream.
- Mix the fruit in with the oil then pour it all into the dry ingredients. Homogenize the mixture, but don't overmix.
- Preheat the oven to medium heat. Prepare a 12-cup muffin or mini-muffin pan, or mini-donut pan. Fill the cups to 3/4. Bake for 30 minutes. After turning off the burner, leave them in the oven for 5 minutes and then transfer them to a cooling rack.
For the glaze:
- Bring the coconut milk to boiling point. Turn off the heat and add the broken chocolate pieces. Stir gently and pour the glaze over the cakes. Enjoy!
