This is not, by any stretch of the imagination, the most beautifully presented or photographed cake you will see on the internet today. But it just might be the healthiest. This weekend, I truly embraced the concept of healthy vegan baking, and it resulted in something so surprisingly tasty that I wanted to share it with you despite its lack of mouthwatering evidence.
In this recipe I have replaced eggs with “flax eggs” (flax seed and water mixed together and set in the fridge), butter with coconut oil and sugar with agave nectar. I’m hoping my friends over at Honestly Healthy would be proud.
This cake is practically good for you (it might even be actually good for you) so I urge you to give it a go next time you’ve got the urge to bake.
150g coconut oil
juice of 1 lime
5 tbsps agave nectar
half tsp mixed spice
2 tbsps cold milled flax seed
200g mango puree
250g self-raising flour
50g desiccated coconut
- Begin by making ‘flax eggs’, to do this add 6 tablespoons of water to the flax seed in a small cup or bowl and whisk with a fork for around a minute. Cover with cling film and leave in the fridge.
- Pre heat your oven to Gas mark 4 (conversions here)
- Melt the coconut oil, lime juice, agave nectar and spice together in a saucepan on a low heat, just until everything has liquidized.
- Take the flax eggs out of the fridge, they should have set nicely now, and whisk them in to the melted mixture. Transfer to a large bowl.
- Then whisk in the mango puree.
- Sift the flour into the bowl, then add the desiccated coconut and gently fold it all in.
- Pour in to a greased and lined loaf tin, then put it on the top shelf of your oven and bake for 40 minutes.
I’d love to know what you make of this if you give it a try, so do let me know in the comments or drop me over an email on email@example.com! Your track recommendation for this recipe is from Shannon, because it might just be the best Summer song ever, makes me want to rollerblade around everywhere.
Thanks for reading x