Vegan Mango, Lime and Coconut Cheeze Cakes
I adore vegan baking. This kind cooking uses no animal products whatsoever and thus no animals are harmed in making the ingredients. My Karma points increase massively when I make these babies! Ethics aside though, I love vegan baking for the creative process and challenges involved. It provides new ingredients to explore and a diverse range of interesting dishes that many people have not tried or may not have even thought of. It’s a kitchen challenge that I love to give myself, seeing how I can make a cheese cake without cheese and a pastry without butter. It can also be a lot healthier and provides a different foods to add to my diet. Last week I made these little babies for yes, a baby shower. If you are new to vegan baking but want to put yourself up for the challenge, this is a good recipe to start with. The key is to make sure all the agar agar dissolves into the almond milk.
1 3/4 finely ground wholemeal digestive biscuits (made from about 4 short of a normal sized packet)
3/4 cup desiccated coconut
3 tablespoons of rapadura sugar (unrefined cane juice sugar)
5 tablespoons of melted coconut oil
1 tablespoon of almond milk
2 mangoes flesh removed, 1/4 of it mashed into a pure` and the rest cut into thin slices small enough to fit into cup cake moulds.
1 tablespoon of caster sugar
1 1/2 cups of almond milk (unsweetened is preferable)
2 tablespoons tapioca flour
2 tablespoons of agar agar flakes
1 regular can coconut milk
1/2 cup rapadura sugar
zest of 2 limes (from a fine grater)
1/2 cup fresh lime juice
1 teaspoon vanilla extract
For the base
Preheat oven to 180 C.
Place cupcake liners into 2 x 12 hole cupcake trays.
Combine biscuit crumbs in a bowl with sugar and coconut.
Drizzle in coconut oil and mix with a spoon to combine.
Drizzle in almond milk and mix again with a spoon until forms a crumbly dough.
If the mixture is too dry add more coconut oil and almond milk as needed but you don’t want it too moist. You want it crumbly but moist enough so it will stick together when you press it into the base of the cupcake moulds.
Spoon a a heaped tablespoon and a 1/2 into each cupcake mould and press firmly into each base with a teaspoon, making sure they are packed in firmly.
Bake for 5 minutes or until firm and golden.
Set trays aside to cool.
For the filling
Combine mango pure` with the caster sugar and heat for 1 minute to combine then set aside.
Whisk almond milk, tapioca flour and agar agar flakes in a saucepan on medium heat. Whisk constantly for 5 minutes.
Turn heat up and bring to the boil and continue to whisk constantly for about 5 minutes or until starts to thicken, making sure the agar agar dissolves.
Turn heat down to medium.
Whisk in the coconut milk, sugar, lime juice and zest.
Whisk on the heat for about 10 minutes.
Turn off the heat.
Whisk in vanilla and mango pure`.
Pour filling mixture into a pouring jug.
Pour enough filling into each mould to just cover each base.
Spoon mango slices onto the filling of each mould.
Pour more filling over the mango slices. I like to cover them slightly but still see some of the mango.
Cool on the counter for about 1/2 hour
Refridgerate for at least 3 hours until set.
Serve straight from the fridge with slices of mango and “Rad Whip” ( recipe to follow).
Posted on January 26, 2013, in afternoon tea, baking, cheese cakes, coconut, dairy free, ethical, healtherella, healthy, healthy baking, healthy food, healthy recipes, healthy sweets, pale baking, paleo, sweets, vegan, vegan baking, weightless. Bookmark the permalink. 1 Comment.