Fragrant Vanilla Cake

Tag: mango

Vegan White Chocolate Mango Raspberry Cheesecake
I can’t believe it is already July! Time has flown this year with all that is going on, and I feel a bit out of sorts as to what month it is lately since I am not in my usual routine. I haven’t done much cooking and baking lately because my kitchen has been in the process of being remodeled and it’s been hard to use it. Luckily it is about done, and since July is here, and it is hot, I thought it would be the perfect time to make a no bake cheesecake! Which is honestly what I usually make anyway because they are just as delicious as the baked but easier. Since mangoes are super delicious right now, and some at the store were calling my name, I decided to make a white chocolate mango raspberry cheesecake!

For the base, I used my usual full fat coconut milk. I always have cans of it on hand, and it makes for luscious cheesecake. I then usually add something like cashews or chickpeas to add bulk and a nice texture but this time I simply used a good amount of sweet mango since this was a mango cheesecake after all. I also added in a bit of lime juice and vanilla for flavor plus maple syrup to sweeten it and it was heavenly! Instead of the usual coconut butter I use to thicken my cheesecakes, I used melted cacao butter this time to give it the white chocolate flavor.

Although I could have made my raspberry swirl completely with raw raspberries, I mixed them with jam so that they would be a little less runny and more vibrant in color and it worked out perfectly. That bright red against the pale yellow of the mango cheesecake was lovely! I could not wait to try it, but I had to wait until the next day because I was making it at night.

Once I finally unmolded it and got to dive in, it was heavenly! Rich and creamy with a sweet mango flavor, a hint of lime, mellow white chocolate and jammy raspberries! It tasted like summer, which is what I was going for, I didn’t have to heat up the oven to make it and it was easy to make! If you are in the mood for cheesecake give this a try!

Vegan White Chocolate Mango Raspberry Cheesecake

Makes one 6 inch cake

Crust:
- 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
- 3/4 cup organic gluten free rolled oats, or quinoa flakes
- 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
- 1/8 tsp sea salt
Filling:
- 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
- 3/4 cup cubed fresh mango
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 3 Tbsp lime juice
- 1/8 tsp sea salt (or to taste
- 3/4 cup melted cacao butter
Swirl:
- 2/3 cup organic raspberry jam mashed together with 1/3 cup fresh raspberries
Instructions:
1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
4. Pour half the filling over the prepared crust then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
6. Remove from the freezer, un-mold and enjoy! Store any leftover cake in the refrigerator.
*I use Thai Kitchen full fat coconut milk. If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.
July 2, 2020
Vegan Mango Pineapple White Chocolates
When I was little, my Mom always packed little delicious snacks in my lunch. Sometimes it was veggies, but when I was younger, I was quite the junk food junkie, so I would ask for things like chips or cheese crackers a lot. I didn’t get a lot of fruit, because that tended to go bad faster and I wasn’t a fan of things like brown cut up apples. For kids now, there are much better products on the market, like Crispy Green freeze dried fruit. The only ingredient? Just the dried fruit, and that I appreciate because a lot of dried fruit is sweetened. They even have little individual serving packets that are perfect for lunches! They are perfect for adding a sweet and healthy treat to your lunch! The company Crispy Green is a part of the Power Your Lunchbox Pledge that is going on right now, and if healthy lunches are important to you and your family go check it out. They sent me some to try, and I am a big fan of freeze dried fruit so I was all for it. They sent me mango, pineapple, and apple, all of which were delicious!

I like it stirred into my overnight oats, because it rehydrates well and adds lots of flavor, but I also like to use it in recipes where I want fruit flavor but I don’t want to add a lot of additional moisture. Like frostings, or chocolates. I made some really delicious mango pineapple white chocolates with it, and they were delicious so I had to share the recipe with you all! Just in time for Valentine’s Day! Because as far as I am concerned Valentine’s day is a good reason to make chocolates. When I was younger that is what I was excited about. In elementary school, we would trade candy and cards, and I could have cared less about the mushy side of V-day but the candy was something that made me happy. Now, I like to make candy for those I love and give it to them to enjoy.

The white chocolate was delicious with the tropical mango and pineapple! I make a lot of dark chocolate, so it can be nice to have some white chocolate goodness like these once in a while. If you would like to try these out, you can find some Crispy Green for yourself on Amazon. Or, you can enter my giveaway and try to win some! I am giving away a Crispy Green prize pack including a lunch bag along with their new Tropical Variety Box of dried fruit packs (apple, mango and pineapple). Open to US residents only please, to enter, scroll down to the bottom of the page. Good Luck!

Vegan Mango Pineapple White Chocolates
Makes 10

Ingredients:

White Chocolate:
- 1/2 cup cacao butter (4 oz)
- 1/4 cup raw cashew butter
- 1/2 cup coconut butter
- 2 tsp pure vanilla extract
- 1/4 cup maple syrup
Filling:
- 1 10g pkg Crispy Green pineapple
- 1 10g pkg Crispy Green mango
- 1/4 cup filtered water
Directions:
1. Combine all of the white chocolate ingredients over a double boiler, and whisk until smooth. Divide between 2 bowls.
2. Pulverize the mango and pineapple in a blender until fine, then whisk into one of the bowls of chocolate along with the water. Place the bowl with the fruit in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 10 balls, rolling them with your hands until smooth and place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
3. Once the filling has firmed up, dip each chocolate into the remaining melted white chocolate (if it has gotten too cool and is firming up, warm it a little more over the double boiler) being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
  Store any leftover truffles in the refrigerator.
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January 25, 2017
5 Ingredient Vegan Mango Almond Cardamom Ice Cream

It was super hot the last part of this week in Minnesota where I live. Like the type of heat that when you walk outside your hair frizzes, your mascara starts running, and your armpits decide to cleanse their pores by sweating profusely. Also, so humid that you feel like it is extra effort to breath because you are breathing in water. I was hot all day Wednesday. I went for a run before work, and it was really tough. My face felt like it was on fire by the end and I was sweating buckets. Sorry if any of that grosses anyone out, but I am just trying to explain the feeling of it all. Then I spent the day sweating in a hot kitchen with lots of ovens and things boiling on the stove, and after work Eric and I went out for a walk and the dew points were in the 70s which is tropical. The fact that I had company during this walk made it better though, I forget more about how I physically feel if I am talking to someone about interesting stuff. It felt so good to be back in my air conditioned house after that, and I was grateful. I feel genuinely sorry for anyone who does not have air conditioning. I wanted to make something cooling and refreshing to enjoy for dessert, something that didn’t heat up the oven.

I had some mangoes I had acquired from the discard pile at work because they were damaged, well super ripe…so perfect for blending up. Ice cream was what I had on my mind. Creamy, dreamy mango ice cream. These mangos were really flavorful so it was perfect! I used my usual coconut milk base made even more creamy with a bit of almond butter. It was heavenly. I then added a touch of cardamom and it was perfect. The ice cream base was so good I could have drank it as was like a big old giant malt, but it made it into the ice cream machine, and what emerged was pure deliciousness. Of course it was more refreshing and delicious once chilled. It was super easy to make, which is what I was going for.

Nothing beats a non-fussy dessert sometimes when it is too hot to think, and you want to just relax. A whole ice cream buffet sounded really good, but of course if you are going for home made that would be a lot of work to make multiple ice creams. What is your favorite ice cream flavor? As a kid, I mine was cookie dough ice cream, or peppermint bon bon. Yeah, I went for the really sweet stuff. Now, I appreciate the fruity ones too like this mango. Did I mention that it is completely fruit sweetened? Well it is, and I love that I can eat it and still feel good and not like I am in a sugar coma.

5 Ingredient Vegan Mango Almond Cardamom Ice Cream
Makes 3 cups

1 15 oz can full fat organic coconut milk
1/2 cup raw almond butter
1 1/2 cups diced fresh ripe organic mango
1/4 tsp ground cardamom
1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
1/4 tsp sea salt

Instructions:

Combine all ingredients in a blender and blend until smooth.

2.Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.

3. Once it has finished freezing in the machine or bowl, pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.

July 23, 2016
Vegan Chili Mango Dark Chocolates

I was given a bag of dried, unsweetened mango. It was delicious! It tasted like fresh mango intensified! I snacked on some, but I wanted to make something with it as well. Something in the form of dessert that I could share with the person that gave it to me. I decided that I wanted to pair the sweet, tangy mango with dark chocolate. As if that wouldn’t be a good enough pairing as it is, I added in a little heat in the form of chili too. Eric is always telling me that he misses fruit candy made with chilies that he got in Arizona when he lived there as a kid, so I figured I would share some of these with him as well.

They are really quite simple to make if you can find the dried, unsweetened unsulfured mango. This kind came from Trader Joes. When I am looking for dried fruit, I always look for unsweetened and unsulfured because dried fruit is already concentrated and very sweet so why add a bunch of refined sugar to it? Also, I don’t like un-natural preservatives in my foods. I mean, they were meant to have a shelf life, not last forever. But anyways, this mango was perfect. I made raw dark chocolate the way I always do, and stirred in the finely chopped mango and chili flakes. The combination was delicious, I thought to myself when I had a taste before pouring it into the molds. It is that simple, just mix together, pour into molds, chill and enjoy!

They tasted fabulous once set, sweet, rich, a little spicy, and the type of thing that you want to indulge in but it only takes a few to be satisfied. I think sometimes when flavors are more interesting we are satisfied with less. At least that is how I feel. I can’t wait to share these and get other people’s takes on them! I think if you try them, you will enjoy them as well, provided you like a spice in your life.

Vegan Chili Mango Dark Chocolates
Makes 6

Chocolate:
3/4 cup raw cacao powder
1/2 cup melted cacao butter (warmed to liquid)
pinch sea salt
1/4 cup maple syrup (at room temperature)

1/2 cup chopped, dried unsweetened mango
1/2 tsp red chili flakes

To make the chocolate, whisk together all ingredients until smooth in a medium sized glass measuring cup. Mix in the mango and chili flakes. Spoon or pour into molds, and place in the freezer to harden, about 30 minutes. Pop out of molds and enjoy! Store any extra in the refrigerator.

July 2, 2016
Vegan Mango Nectarine Pie with Almond Oat Crust

Philippians 4:6

“Don’t worry about anything; instead, pray about everything. Tell God what you need, and thank him for all he has done.”

This is the verse I so often forget and yet need to hear. It is when things don’t go so smoothly in life, and it feels like things are falling apart that I realize it is not up to me, and I need to ask for help instead of worrying about how I am going to do it on my own. And, when things do go well, I need to not forget who gave me those good times. Just a thought…I thought maybe someone else might need to hear it as well. I have been feeling blessed lately and I am thankful for that.

I was very thankful last week when I was given mangoes and peaches. I wanted nothing more at that point, then to make a beautiful pie with them. I was craving pie after all. Warm pie, with vanilla coconut cream. Now mind you, I have not actually made a baked double crusted pie for quite a while. Not since I started using alternative flours. So, this was in a way an experiment. I wanted to make an almond oat crust, because I recently used hazelnut meal in a crust and it was amazing. I ended up with a dough with a bit of flax eggs in it, the almond meal, oat flour, coconut sugar, and coconut oil to make it rich. It tasted good…like a less sweet cookie before I shaped it into the pan.

The filling needed very little sweetening since the mangoes and nectarines were amazing. Once it was starting to get all jammy and delicious in the oven, it smelled amazing. I could not wait to try it. I shared some with my Mom, who is one of my best food critics and she loved it. I did too, and I had a piece unadorned the first day because I was too lazy at that point to make cream, and I did not have coconut milk chilled. But the second day I made some and let me tell you it was heavenly. Eric loved the pie as well, so three thumbs up! The best way to describe this pie, is it tastes like summer! I imagine it is wonderful with cool vanilla ice cream as well…

Vegan Mango Nectarine Pie with Almond Oat Crust

Makes one 8 inch pie

Crust:

2 Tbsp ground flax seed

6 Tbsp filtered water

2 cups gluten-free oat flour

1 cup almond meal

1/3 cup coconut sugar

1 teaspoon coarse salt

3/4 cup coconut oil in solid form, cut into small pieces

ice water as needed

Filling:

2 cups diced mango

2 cups diced nectarines

2 Tbsp lemon juice

1/3 cup coconut sugar (or more depending on how sweet the fruit is)

pinch sea salt

1 tsp pure vanilla extract

1/4 cup gluten free oat flour

For topping:

coconut milk

coconut sugar

Mix the flax seed and water together in a small bowl, and set aside in the refrigerator for 15 minutes.

To make the dough for the crust, in a food processor, pulse flour, meal, sugar and salt until combined. Add coconut oil and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add flax mixture, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add ice water, 1 tablespoon at a time. Form into 2 balls of dough, and roll each out into a 14 inch round on sheets of parchment paper with a floured rolling pin (if the dough has gotten too warm to work with refrigerate it for a little while first). Fit one of the crusts into the pie pan (I do this by placing the pie pan upside down on the round of dough, then flipping it over with the parchment and all, then carefully fitting it into the pan (if it rips jut patch it up, no worries) making sure all air pockets are out. Set aside in the refrigerator, along with the other piece of dough.

Pre heat the oven to 375F degrees. Mix all of the filling ingredients in a bowl, then pour into the prepared bottom crust. Place the top crust over that, using the parchment to assist, and then crimp or flute the edges to seal them together. Cut a few vents in the top of the pie with a knife, then brush the top of the pie with a little coconut milk. Sprinkle with coconut sugar.

Bake the pie for about an hour and a half on the middle rack of the oven. Check it after about 30-45 minutes and if it is getting too brown, cover loosely with foil. Bake until juices are bubbling out the vents and it is golden brown on top. Place on a rack and allow to cool before serving.

August 12, 2015
Raw Tutti Frutti Ice Cream

Sprout Living was kind enough to send me some more of their Green Kingdom Epic Protein powder to use in recipes. In case you didn’t catch my other post about it a few months back, this stuff is awesome! Honestly, it is my all time favorite protein powder. It is delicious as well as packed with nutrients including greens, it has a good texture, and most importantly it helps me refuel after a workout and feel good. So what all is in this stuff? Well, a blend of sprouted brown rice, yellow pea, sacha inchi, and cranberry proteins as well as superfoods and greens. It is raw, vegan, and organic. I love it just plain with water mixed in (not all protein powders taste good that way, but theirs does). And it is wonderful in smoothies and shakes like the Raw Green Berry Layered Shake I made recently. It has a fruity flavor to it, so I thought why not add it to a tropical ice cream recipe!

I ended up making what I called Tutti Frutti Ice Cream. I am not sure what the original or traditional tutti frutti ice creams had in them, but this tasted tutti frutti to me! So delicious, a blend of mango, pineapple and banana with the sweet fruity protein and marbled with a strawberry swirl plus a plain fruit blend swirl for a pretty effect. It was sooo good!

Why not have your ice cream and get some protein too! The protein powder enhanced the flavor and made it taste even better. Plus you get some of your daily greens in your ice cream! If you have not tried the Sprout Living Green Kingdom Epic Protein Powder, you should definitely get on it. I am super picky about protein powders and I love it.

Raw Tutti Frutti Ice Cream

Makes 4 cups

1 cup ripe mangoes

1 cup ripe pineapple

1 cup mashed banana

2 cups young coconut meat

3/4 cup coconut water

2 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup raw coconut nectar

3/4 cup coconut butter

2 scoops Sprout Living Epic Green Kingdom Protein Powder

Swirl:

1/2 cup fresh strawberries

1 Tbsp coconut nectar

In a high speed blender or food processor, combine all ingredients for the ice cream until smooth. Remove 1/3 cup of the mixture and set aside. Add the protein powder to the remaining mixture in the blender and blend until smooth. Pour the mixture with the protein powder into an ice cream maker, processing according to the package directions.
Meanwhile, to make the swirl, combine all ingredients in a high speed blender or food processor until smooth, and set aside until the ice cream is done.
Pour 1/3 of the finished ice cream into a freezer safe container, then drop some of the swirl by the Tbsp over that, as well as the plain mixture, then half the remaining ice cream, then more swirl and plain mixture, then the last of the ice cream and more swirl and plain mixture, and swirl with a knife to marble. Let chill in the freezer for about 4 hours or overnight until more firm before scooping (if it becomes too hard, let sit out about 15-20 minutes before serving.

April 15, 2015
Raw Mango Berry Coconut Yogurt Cake
I used to eat tons of yogurt as a kid. It was packed into my lunch as a child, because I was pretty picky, and it was something that I would actually eat. And, it was my go to snack. Usually strawberry. That was my favorite. This habit continued until a few years back when I decided to eliminate dairy, and at that point I was eating about 2 cups of Greek yogurt a day. I loved the stuff! But it didn’t love me back. I never knew why I had so much discomfort before I gave it up. My stomach felt so much better after I replaced it with chia seed porridge to go with my fruit instead of the dairy filled yogurt. I admit, I missed it a little, which is why I was thrilled when I discovered I could make my own probiotic rich yogurt with young coconuts last year. Since then not only is it a treat to enjoy alone but a wonderful thing to use in recipes.

Like the Raw Mango Berry Coconut Yogurt Cake I made last weekend. OMG…was it ever good! If you miss dairy, and are looking for that tang in your cheesecakes that the traditional ones have, you have got to try this. I used to always add yogurt to my cheesecakes before I started making dairy free ones, and adding the coconut yogurt does the trick too. It is really quite simple to make, just involves starting the day before and allowing your coconut yogurt to ferment overnight with the probiotics.

The berries and mango added to the yogurt in the cake is a simply heavenly combination! Plus it makes for a pretty colored design in the cake. I felt as if it was Summer while enjoying this, and it definitely put me in my happy place! The best part is my stomach felt happy after eating it too! I felt light and satisfied. Which is not something I could say if I had eaten one of my original cheesecakes from years ago.

Raw Mango Berry Coconut Yogurt Cake
Makes one 6 inch cake

Ingredients:

Crust:
- 2/3 cup raw sprouted buckwheat groats (or additional coconut)
- 1/3 cup ground flax seed
- 3/4 cup dried finely shredded coconut
- 1/8 teaspoon sea salt
- 10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
Filling:
- 4 cups young coconut meat*
- 1/2 cup coconut water
- 1 tsp powdered probiotics (you can open capsules and pour them in)
- juice and zest of one lime
- 2/3 cup raw coconut nectar, or maple syrup
- 1/2 teaspoon sea salt
- 1 Tbsp pure vanilla extract and seeds from half a vanilla bean
- 3/4 cup raw coconut butter (warmed to liquid)
- 1/2 cup fresh organic mangoes
- 1/2 cup fresh organic strawberries
- 1/2 cup fresh organic blackberries
Topping:
- Fresh strawberries and blackberries decorating
Instructions:
1. Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
2. To make the filling, in a high speed blender or food processor, combine coconut meat and water, and puree until smooth. Mix in the probiotic powder, place in a bowl, and let sit out on the counter overnight.
3. The next day, add to a high speed blender with the lime juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.
4. Divide the mixture into three bowls. Add one back to the food processor and add the mango. Blend until smooth. Place back in the bowl. Add the next bowl contents to the food processor. Add the strawberries, and blend until smooth. Place back in the bowl. Add the next bowl to the food processor and add the blackberries and blend until smooth. Place back into the bowl.
5. To assemble cheesecake, drop the three fillings over the crust alternating the colors.
6. Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.
7. Place in the freezer for about 4 hours to firm up.
8. Garnish the top with fresh berries before serving.
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.
April 12, 2015
Vegan Mango Carrot Cake

You know what makes me happy? Spending the day with someone I love doing simple things. I am not one of those types of people who needs to spend lots of money in order to be happy. A day spent outdoors exploring, walking and enjoying the fresh air with one special person is enough to please me. What makes that even better is if it is springtime and the flowers are starting to pop up out of the ground. The happy tulips, crocus and daffodils are so beautiful and such a contrast to the dead leaves and brown grass everywhere else. They announce spring is finally here.

To top off that perfect Spring walk, coming home to a delicious carrot cake would be nice. To me, carrot cake is the essence of Spring. Probably because it is always a staple around Easter time here. I made one last weekend, and it was delightful. I wanted to make something a little different than the usual carrot cake, maybe add in some fruit. My Mom always put pineapple in her carrot cake, so I thought, why not mango? Mangoes were on sale, and they were so sweet I knew they would be wonderful in the carrot cake.

I added them in the form of puree to keep the cake moist and sweeten it as well as some diced in the batter for little pockets of mango goodness within the sweet carrot cake. For the frosting, I did something that I have been doing a lot lately, adding in vegetables or fruits (carrots in this case) along with the rich coconut milk for volume as well as color. You could not taste them, but they made the frosting this lovely bright yellow hue the color of daffodils. How appropriate for Spring!

The cake tasted wonderful! Nice and sweet thanks to the mangoes and carrots and the creamy carrot coconut frosting was perfect to top it off and fill it. This was one happy cake, not just because it was cheery, but because it tasted amazing. I shared some with my loved ones and I know it made them happy too.

Vegan Mango Carrot Cake (gluten free)

Makes 1 6 inch 4 layer cake

2 6 inch cake pans

Cake:

1 1/2 cups All Purpose Gluten Free Flour (or GF oat flour works here as well)

1 cup coconut sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 tsp ground cinnamon

1 cup pureed fresh mango

1/4 cup virgin coconut oil

1 Tbsp pure vanilla extract

1/4 cup + 2 Tbsp fresh orange juice at room temperature

2 Tbsp apple cider vinegar

1/2 cup diced mango

1 1/4 cups shredded carrots

Frosting:

2 cans organic full fat coconut milk, chilled

2 cups chopped carrots

3/4 cup raw coconut nectar, maple syrup or agave nectar

1/2 tsp sea salt

2 tsp pure vanilla extract

1 3/4 cups coconut butter, warmed to liquid

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well. Whisk mango puree, oil, orange juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the diced mango and carrots. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. With the motor running, add the coconut butter and process a minute more. Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten). When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.

Place extra frosting in a pastry bag and pipe decoratively on the cake if desired.

Store any leftover cake in the refrigerator.

***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

April 5, 2015