Baking Away the Winter

HUMBOLDT STREET, Brooklyn: I’m sorry locavores. This recipe is not for you. Not here, not now. But I was craving the tropics, and my apartment was cold, so I turned the oven on and made this coconut cake with mango sauce. It was delicious. It was vegan. It didn’t last long. Here is an epic photograph of what you will need:

COCONUT CAKE:

2-1/2 tablespoons egg replacer

3/4 cup soy milk

1/4 cup brown sugar

1 banana

1/2 cup smart balance light (vegan butter)

1 cup white flour (or light spelt if you are feeling like a hippie)

2 teaspoons baking powder

1/4 cup coconut milk

SAUCE:

1 ripe mango, cut into cubes

1 cup coconut milk

1/4 cup brown sugar

1 teaspoon vanilla extract

1/2 cup dried coconut flakes (unsweetened)

1. Grease 9″ pan (I do not own a cake pan, yikes!) preheat oven to 350.

2. Mix dry egg replacer & soy milk and beat until frothy, set aside for later.

3. In another bowl mash the banana, beat in the sugar, butter, coconut milk. Mix well.

4. Add flour and baking powder.

5. Fold in the egg replacer and soy milk mixture, don’t over mix, could be executed with a spoon. Sprinkle with coconut flakes before you put into oven.

6. Bake at 350, 30 minutes, or until knife comes out clean. So easy!

The Sauce on the other hand, I had a bit of trouble with. I don’t think my mango was ripe enough. And butchering one of those s-o-bs is annoying. If you don’t know what to do with a mango, go here: http://www.mango.org/en/about-mangos/how-to-cut-a-mango

Place all sauce ingredients in a food processor and work it until it’s smooth. Add sugar according to your taste. Heat the mixture in a sauce pan, add a pinch of cornstarch if it is coming out watery. To serve, cut cake and pour the warm mango sauce over top and sprinkle with coconut. Just like heaven. See what I mean about my mango, though? Looks a little chunk vs. liquid, or something.

Probably could have used more cornstarch to make it a bit more saucy.

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One Response to “Baking Away the Winter”

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