Originally Published January 12, 2015

Make the most of the abundant summer mangoes and bake this flourless mango and turmeric cake. Choose your juiciest, most aromatic mangoes for a sweet and moist cake. Think turmeric and mango sound like a weird combo!? It isn’t…it’s a match made in heaven and has powerful anti-inflammatory qualities. Eat cake while also improving your health…sounds good to me!

This cake is very easy to make. I mixed it up in my food processor.  You could easily just puree or mash the mango and toss all the ingredients in a bowl and mix.  Dead simple. It’s really good on its own, served with mango slices and coconut cream or yoghurt as a dessert.

 

Gluten Free, Dairy Free  

Ingredients:

2 diced fresh or frozen mangoes

¼ cup coconut nectar or organic maple syrup

3 eggs

1 teaspoon vanilla extract

1/4 cup melted coconut oil

2 ½ cups almond meal

2 teaspoons baking powder

Pinch of salt

½ teaspoon turmeric powder

 

Method: 

1. Preheat the oven to 180°C.

2. Line the base and sides of medium sized round cake tin with baking paper.

3. Place the diced mango in the bowl of a food processor or large bowl with the sweetener, eggs, vanilla, and coconut oil. Pulse or mix until well mixed.

4. Add the almond meal, baking powder, sea salt and turmeric and pulse or mix again for a few seconds until well combined and the batter is smooth.

5. Pour the batter into the prepared cake tin and smooth the top.  Bake at 180°C for about 45 minutes or until cooked through.

6. Remove from the oven and allow to cool in the tin for 10 minutes. Cool before serving.

 

Article by Kavisha, Food & Wellness Coach

Website www.kavishajega.com

FB: www.facebook.com/kavishajega

Instagram: @kavisha_jega

 

Want to know more about this local talent?…Read Kavisha’s Q&A with Twosixmag and her 26 things!

 

 

Image via – sbs.com.au