Summer is synonymous with mangoes – at least in India it is – and this mango cake is a perfect way to use up all those delicious fresh mangoes you may have at home right now.
I wasn’t sure what to name this recipe – Is it a snack? Is it a cake? Is it both? I’m here to tell ya it’s all of the above.
It’s definitely cake-y in texture, sweet in taste, and beautifully decorated with a yummy mango frosting layered on top – which makes this a perfect dessert recipe for any celebration.
But it’s also a really healthy treat – sweetened with dates, gluten-free (if using certified GF oats), and refined oil free – which means you can enjoy this cake as a snack on any given day, no celebration required.
So what are we working with here:
Mangoes. We need mangoes for this cake to happen, or else it’s just an oat flour cake. I used fresh mangoes because in the summer we have an abundance of them. I haven’t tried the recipe with frozen mangoes yet but if it’s all you’ve got, I’d let them thaw out first. Usually, 2 medium sized mangoes will be enough for this cake.
Rolled Oats. I process my oats in my food processor and make my own ‘oat flour’ that way. but if you’ve got store-bought oat flour it will work just the same.
Medjool Dates. Any dates work really, but Medjool dates tend to be sweeter and softer which work great in blended recipes like this one. If your dates are a bit on the tougher side, soak them in water for about 30 minutes beforehand. This dessert is entirely sweetened with dates – and that’s amazing because I like giving agave a break every now and then.
Apple Cider Vinegar. What? Vinegar in a dessert?! Well, I did say it was a healthy one, and plus, apple cider vinegar gives such a nice contrast to the sweetness of this cake. Make sure not to skip out on it because although very subtle, it does affect the taste.
Cardamom Powder. It’s subtle but enjoyable flavor adds all the zing to this cake. Cardamom pairs so nicely with mangoes that I had to include it in this cake. Plus, it helps make this cake taste more like cake in my opinion. You can totally leave it out of course, and you’ll still have a delicious mango cake in your hands but I encourage you to give it a try with the cardamom.
Cream: The cream tends to give more texture to this recipe. It helps to lift the flavor when added to the mango mixture and just helps add more taste and a little richness to the recipe.
Oat Milk. This mango cardamom cake is tasty as is, but add to that 1/2 cup of oat milk sprinkled on top, then let it sit for a few hours to allow that milk to seep into its cake-y layer… and now you’ve got something that you’ll be raving about friends. Of course, this extra step is totally optional as well, but without that extra oat milk on top, the cake will be less moist.
A vegan mango cardamom snack cake that is full of natural sweetness. It could be a cake, it could be snack, or it could be both! Oil free and Sweetened with dates.
1.5 cups of oats processed into flour (or if using store bought oat flour – 140gms)
1 tsp baking soda
1/2 tsp cardamom powder
1/8 tsp salt
2 fresh mangoes or 340 gms of flesh (set 1/4 cup, around 100gms, aside for the frosting)
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 medjool dates, pitted
For Mango Frosting:
1/4 cup of fresh mangoes
3 medjool dates
3-4 tbsp whipping cream or double cream (I used Amul cream which was thick when refrigerated for quite some time)
Oat Milk Layer On Top:
1/2 cup of oat milk (this part is optional but it adds a bit more sweetness and moisture to the cake and I really encourage you not to skip this part). The recipe of ” Homemade Oat Milk” has been given below this recipe*.
coconut butter drizzle
- Preheat oven to 180 degrees C. Add oat flour, baking soda, cardamom powder, and salt to a bowl and gently combine. Set aside.
- Add mango flesh (remember to set aside 1/4 cup for the frosting which we will be using later on), apple cider vinegar, vanilla extract, and dates to a food processor and combine. Add this wet mixture to the dry bowl and mix with a spoon until evenly combined.
- Spread the batter onto a square or a rectangular baking dish lined with parchment paper and bake for 50 minutes at 180 degrees C.
- Make the mango frosting: Add 1/4 cup of mangoes and dates to a food processor and process until smooth. Now add the cream and mix well with the help of a spoon. If you are using whipping cream, make sure you form soft peaks of it with a beater before mixing.
- Once cake has baked – Using a toothpick poke a few holes on the top of the cake (to allow the milk to seep through) and add the 1/2 cup of oat milk making sure to cover the entire square cake. Add the mango frosting on top. You can dig in as is for a yummy moist and warm cake, or you can let it set overnight in the fridge. The cake will be more firm on the 2nd day.
- Cut the cake into squares. Sprinkle some pumpkin seeds and serve. 🙂
*How to make your own Oat Milk?
1 cup rolled oats (gluten-free if GF or sub steel-cut oats)
4 cups water (use less water for thicker, creamier milk!)
1 pinch salt
1 whole date, pitted (optional for sweetness or 1 Tbsp honey)
1/2 tsp vanilla extract (optional)
- Add oats, water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute or until the mixture seems well combined. It doesn’t have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
- Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It’s delicious as is or added to granola, smoothies, or baked goods!