Nathalie Sader
Jul 9, 20173 min
I had tons of mangoes in the fridge and my in-laws were coming to visit from Lebanon the next day. I wanted to make dinner, you know the whole Lebanese mezze, but my husband had other plans, he did a reservation at a Lebanese restaurant in Long Beach.
But I still had to make something special for them.
And because they enjoy their Lebanese coffee in the morning with some treat, usually biscuits or a sponge cake, I focused all my good intentions and love to make this cake work.
I started looking online for a simple sponge cake, that is vegan, gluten free and refined sugar free, actually not that simple! Refined sugar free is usually the most difficult to find, I always wonder why!!
I wanted a good recipe, I didn't have time to test and remake! Jamie Oliver to the rescue!
I found one of his recipes here, but I wanted to make an upside down cake, yes the mango were sitting and waiting!
Then I decided just to take the base of Jamie Oliver's cake, just the batter, tweak it to meet my dietary preferences and transform it into a mango upside down cake!
And guess what? It worked!!
It was pure inspiration! you know sometimes some people give me a good giggle when they change 1 or 2 ingredients in the recipe and call it their own! yes it happened to me!
Getting inspired is everything when it comes to the world of creating food and recipes and it is always good to give credit to the original source of inspiration!
Now, let's whip up some cake! and not any cake, it is Upside Down! Exactly like my life this coming July!
Preparation time: 20 minutes
baking time: 34 minutes
Total time: 54 minutes + cooling time
Servings: 12 to 14
Utensils & equipment:
Big mixing bowl
medium glass bowls
electric whisk
scale
1 bundt cake tin (click to check which one I used)
cutting board
knife
measuring spoons
Ingredients:
Dry Ingredients:
- 300 g gluten free flour ( I used this one) *
- 2 tbsp baking powder
- 1/4 tsp xanthan gum
- 300 g coconut sugar
Wet ingredients:
300 g baking vegan butter (I used soy free earth balance) + more for greasing the baking tin
200 g unsweetened plain coconut yogurt
1 tsp vanilla extract
3 mangoes, sliced as in the pictures
Guidance:
Grease your baking tin generously with some vegan butter.
line the bottom of the tin with the mango slices, make sure there is no space between slices, and that they are lined up beautifully.
Set aside.
Preheat your oven to 375 F
Get all your ingredients ready in separate bowls.
Mix together the dry ingredients in a bowl (except the coconut sugar), so you have the flour, baking powder and xanthan gum in one bowl.
In the big mixing bowl, add the butter sticks cut into smaller cubes, and the coconut sugar.
Start mixing using the electric whisk until crumbly.
Add the coconut yogurt and vanilla and whisk again on maximum speed.
Sieve the dry ingredients mixture into the big bowl (the one that has the butter, sugar, yogurt and vanilla mixture), then mix again with the electrical whisk until combined.
The batter may seem not mixing well at the beginning, but it will, just give it couple minutes.
The batter will be thick but smooth and so yummy :)
Scoop out the batter and add it on top of the mangoes, tap down the baking tin couple times to prevent any empty spaces in the batter.
You can also smooth the top with a spatula.
Place in oven and bake for 34 minutes or until a toothpick comes out clean.
Let it cool in the baking tin for 30 minutes,
Carefully flip the cake upside down. Let it cool some more on a wire cooling rack.
Enjoy!
Keep refrigerated.