Wednesday, March 26, 2014

Raw Mango Caramel Cake


A perfectly ripe mango is happiness.  Well at least, happiness is the emotion you will feel when you bite into it.  I was pretty happy when Eric gave me some mangoes.  I could have just simply eaten them, but I decided instead to make something with them.  They were perfectly ripe and dessert worthy. I decided on a layer cake, because I have never used mangoes in a layer cake.  I imagined it...moist cake, slightly cinnamon flavored sandwiched together with a sweet mango caramel cream and fresh mangoes.  


It turned out delicious.  The cake was sweet and soft, and I knew it was going to be good before I even frosted it.  I made the frosting with mangoes, bananas, and a bit of lucuma and dates to sweeten to give it a caramel flavor.  It was perfect to sandwich the cake together, some mangoes added in as well. The best part of this frosting besides the fact that it is delicious goodness is that it requires no nuts or young coconut meat, and yet it is so creamy.  Good enough to eat with a spoon.  As a whole this cake is a tropical party in your mouth!  No need to buy plane tickets.


Raw Mango Caramel Cake
Makes one 6 inch 2 layer cake

Cake:
1 1/4 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour  
1 cups ground raw flaxseed 
2 1/2 cups raw coconut flour (do NOT use store-bought!)

1/4 tsp sea salt
1 Tbsp pure vanilla extract
1 tsp cinnamon
3/4 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
1 1/2 cups coconut water (or filtered water as needed)

Frosting:
2 cups diced fresh mango
1 1/2 cup sliced ripe bananas
1/2 cup lucuma powder
3/4 cup soft medjool dates, pitted
1 Tbsp lemon juice
1/2 cup plus 1 Tbsp raw coconut butter (not oil) warmed to liquid)
2 tsp pure vanilla extract
1 tsp maple extract
1/4 tsp sea salt

3/4 cup diced fresh mango

sliced fresh mango for decorating the top of the cake

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, cinnamon, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one, and you may need a little more water (if your dates were soaked the cake will differ in moisture levels), you want the batter to be the consistency of thick brownie batter).  Spoon the batter onto a dehydrator sheet, and shape into a 6 inch circle. Dry for about 12-14 hours (until dry on the outside but still moist). Slice the cake in half horizonally so you have 2 layers.  Set aside.
Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth.  If the frosting is warm from blending, chill it until cold.  
To assemble the cake, spread some of the frosting over one of the cake layers 3/4 inch thick, then scatter the 3/4 cup mango over it.  Top with the second cake layer, and spread frosting over the top and down the sides of the cake, smoothing as you go.  Place the remaining frosting in a pastry bag, and pipe decoratively around the top and bottom of the cake.  Top with mango slices and chill for at least an hour before serving (so the frosting in the middle of the cake sets and doesn't ooze when sliced). Store the cake in the fridge.  



6 comments:

  1. That is a big cake. It's a wonder you can still run! :)

    Looks delicious too.

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    Replies
    1. Lol...it is only a 6 inch cake, and actually smaller than most of the ones people make. Plus it is for after I am done running ;). Thank you :)!

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