United Kingdom
  • France
  • United States
  • New Zealand
  • German
Mango Lassi Cake with Mango & Passion Fruit Yogurt
Mango Lassi Cake with Mango & Passion Fruit Yogurt
  1. Serves: 8 people
  • Cake
  • 150g self-raising flour
  • 150g almond flour
  • 1 tsp vanilla extract
  • 5 tbsp maple syrup
  • 300g coconut sugar
  • 130ml coconut oil
  • 2 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 300ml oat milk
  • 1 tbsp apple cider vinegar 
  • ½ tsp xanthum gum
  • Pinch of Himalayan salt
  • 2 mangoes
  • 1tbsp lime zest
  • Filling
  • 1 pot of The Coconut Collaborative Mango Stirred Coconut Yogurt 350g
  • 1 cup soaked cashews
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of Himalayan salt

 

Method:

 1. Preheat the oven to 180 degrees. Line the base of two cake tins with grease proof paper.

2. In a large bowl, sift the almond and self-raising flour, xanthum gum, bicarbonate of soda, baking powder, pinch of salt and sugar into a large mixing bowl and mix together.

3. Whisk together the melted coconut oil, milk, maple syrup, lime zest, apple cider vinegar and vanilla in a jug and blend the mixture into the dry ingredients. Mix well.

4. Divide the batter between the two prepared tins. Bake for 35-40 minutes.

5. Remove from the oven and leave to cool for 15 minutes.

6. Filling: While the cake is cooling, blend together the wet ingredients and soaked cashews, mango yogurt until creamy smooth.

7. When all the elements are ready, smooth a third of the yogurt mixture onto the first layer of sponge. Evenly spoon the mango mixture and top with another layer of sponge. Repeat until all the layers are assembled.

8. Top with the remaining yogurt.

9. Then, cut the mangoes into thin strips and arrange the slices on top and scatter lime zest to serve.