Coconut, Lime & Mango Cake

This utterly delicious, moist, and healthy cake is perfect for a very special occasion.

Not only does it taste amazing it also contains plenty of protein, fibre, polyphenols and anti inflammatory oils! Simple to make and one definitely worth trying.

See here my YouTube video in real time making the cake. 

See low histamine swaps below.

125g maple syrup
2 large eggs or 2 heaped tablespoons ground flax seed or psyllium husk powder
170 mls coconut milk
2 limes, zest and juice (save some zest for decorating)
180g ground nuts/seeds, I use raw almonds & sunflower seeds ground together in a blender to flour consistency (see my YouTube video here)
45g desiccated coconut
1.5 teaspoons baking powder
40g buckwheat flour or other type of flour
200g mango flesh (fresh or frozen), chopped into small bite-sized pieces

Optional Topping:
Thick unsweetened coconut yoghurt
Toasted coconut flakes
Toasted sunflower seeds
Extra mango flesh, cut thinly into strips

Preheat your oven to 180˚C fan forced, 200˚C regular.

Line your cake tin with baking/parchment paper, or if using muffin tin then line with muffin papers.

Put the maple syrup, eggs, coconut milk, lime zest & juice into a bowl and mix together well.
Add the ground nuts/seeds, desiccated coconut, and baking powder, fold through the liquid until well combined. Stir in the mango pieces.

For a cake size: Line a 20cm cake tin with baking paper, pour in the cake mixture and bake for 40 minutes or until a skewer inserted into the cake comes out clean.
OR
If using a muffin tin lightly oil up 10 regular sized muffin holes or use muffin paper cases.
Put a heaped tablespoon of mixture into each muffin hole or paper case.
Bake for 20 minutes, then pull out of the oven and allow the cakes to cool to room temperature before eating.

I like to serve this cake with some unsweetened natural Greek-style yoghurt or unsweetened natural thick coconut yoghurt dolloped over the top.
Then I scatter some toasted coconut flakes and sunflower seeds over the top.
Grate over some lime zest.
Perhaps add some thinly sliced mango flesh in curls to decorate.

Delicious! 

If you have Histamine Intolerance, here are some low histamine swaps:
*Choose coconut that has no added sulphites/sulphur dioxide/emulsifiers.
*Leave out the lime.
*Swap mango for dark berries - eg frozen blackcurrants, swirled through, are lovely in this cake.
*Use low histamine nuts and seeds eg I like pistachios, macadamias, or chestnuts, or tiger nuts, which ever you use grind up into flour; Perhaps decorate the top with pumpkin seeds.
*If using a topping avoid yoghurt, instead use cream cheese. 

These suggestions and the information on this page is not intended to diagnose, treat, cure or prevent any disease.