Mango Flower Spiced Rum Cake

Vegan and refined sugar free mango rum cake with a cashew cream icing. Best served chilled on a hot summer day!

FOR THE CAKE:

3 cups all-purpose flour

1 tbs baking powder

½ tsp baking soda

½ tsp salt

1½ tsp ground cardamom

1⅓ cup sugar

3 cups mango puree

2 tbs vegan yogurt

⅔ cup vegetable oil

2 tsp Rum Extract or 1/4 cup Rum

1. Preheat the oven to 350°F

2. Oil two 9-inch cake pans and line the bottom with parchment paper.

3. Sift the flour, baking soda, baking powder and salt into a large bowl. Add cardamom and whisk

4. Stir in the sugar & add remaining ingredients - mango puree, yogurt, oil and rum extract.

5. Mix to incorporate everything and scrape down the bottom and sides of the bowl with a spatula a couple of times to ensure there is no dry flour remaining.

6. Divide the batter between the two cake pans and bake 30 minutes or until a toothpick in the center comes out clean

7. Let the cakes cool in the pans on a rack for about 30 minutes. After 30 minutes peel off parchment, and continue cooling the cakes for another hour before frosting.

FOR THE ICING:

1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)

1/2 cup full-fat coconut milk or cream

3-4 Tbsp maple syrup

1/4 cup melted coconut oil* (adds richness and helps firm up)

1/4 tsp lemon zest

1-2 Tbsp lemon juice

1 tsp pure vanilla extract (or rum for extra boozy taste)!

1/4 tsp sea salt

1. Soak cashews in HOT water for 1 hour. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients, depending on which style of frosting you’re going for.

2. Blend until creamy and smooth, scraping down sides as needed. It's important to get the frosting as creamy and smooth as possible.

4. Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover.

5. Place in the freezer and chill for 45 minutes.

6. Remove from freezer and whisk. Freeze for another 45 minutes – 1 hour and whisk again.

7. Leave in the freezer until semi-firm to the touch ( about 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth.

8. Add to cake and decorate with fresh mango.