1TBfresh ginger juicesqueezed from a 5-inch ginger root
1tsp.vanilla
2tsp.lemon juice
Dry Ingredients
1 ½cupsall-purpose flour
1 ½tsp.tsp. baking powder
½tsp.tsp. baking soda
1tsp.tsp. ground cinnamon
¼tsp.ground allspice
½tsp.salt
Instructions
Preheat Oven
To 350°F (180°C) (165°C fan)
Prepare Baking Pan
Very lightly grease the bottom and sides of an 8-inch cake pan with coconut oil. Fit the bottom with a round piece of parchment paper.
Prepare Mango Slices
Start by holding 4 average-sized mangoes upright with the narrow end facing you. Slice straight down from the top along the center seed to shave off two fat cheeks. Use a large spoon or thin-edged glass to scoop out the flesh from the mango peel.
Peel the remaining mango flesh from the seeds and set aside to save for blended or frozen treats.
Place scooped mango halves with the flat sides on a cutting board. Slice into ½-inch wide pieces.
Remove any small end pieces. Add them to the other odd pieces. You will have two piles of mango now, the pretty, even slices and the odd shapes to save for other recipes.
Remove Excess Juice From Mango Slices
Pat mango slices dry on both sides before arranging them in the parchment-lined cake pan. You can do this by laying slices on a smooth cotton tea towel to drain. Cover with a second towel and blot the top of the slices to soak up excess juice. You can also use paper towels.
Make Fresh Ginger juice
Grate unpeeled ginger on the large end of a box grater. Squeeze wet pulp firmly to extract 1 TB fresh ginger juice. Measure one tablespoon into a large mixing bowl.
Mix Wet Ingredients
Measure ⅛ cup coconut oil and add to ginger juice. Use the same measuring cup to measure 2 TB light molasses so it slides out easily.
Add 6 TB maple syrup, ½ cup coconut milk, 1 tsp. vanilla, and 2 tsp. lemon juice. Whisk everything together.
Sift Dry Ingredients
Place a fine-meshed strainer or sifter over a bowl. Put 1 ½ cups all-purpose flour, 1 ½ tsp. tsp. baking powder, ½ tsp. tsp. baking soda, 1 tsp. tsp. ground cinnamon, ¼ tsp. ground allspice, and ½ tsp. salt in sifter. Sift mixture into a bowl and repeat the process. The flour should be fluffy after sifting twice.
Combine Wet and Dry ingredients
Add sifted dry ingredients to the wet mixture. Use a wooden spoon or whisk and stir to make a smooth batter.
Bake Cake
Working from the outer edge towards the center, lay mango slices on their side in the parchment-lined greased cake pan. Nestle slices together and tuck in to make a tight spiral.
Pour finished batter over top of mango slices in pan. Lightly even batter with a large spoon or spatula.
Bake cake on center rack of oven 35-40 minutes. A center tooth pick should come out dry and edges of cake should be slightly brown.
Cool and flip cake
Place baked cake on a rack to cool. Once it is room temperature, cover the cake pan with a serving plate and invert while holding the plate and cake pan together.
Carefully peel away the parchment lining to expose the baked mango topping on the eggless cake.
Serve
Slice as desired and serve at room temperature, with or without coconut whipped cream.
Notes
Mango SlicesBe sure to pat mango slices dry on both sides as per recipe instructions before arranging in cake pan. This step is important to prevent your cake from being soggy.Coconut Oil and Coconut MilkBring coconut oil and coconut milk to room temperature before mixing wet ingredients. Wet mixture should be uniform and smooth before combining with dry mixture.Storing CakeStore uneaten cake in refrigerator right away. Allow slices to warm to room temperature before serving again. Cake can also be frozen whole or in slices and warmed to room temperature before serving.