Whole wheat mango cake

You can tell by reading my blog that I love eat cakes, tarts and sweets in general. But I also love to eat healthy, so as I’m a cook, I can change the ingredients so I can make healthier recipes (I’m lactose intolerant as well...) And that’s what I made with this beautiful cake.

This is not my recipe.It's Fabi’s Recipe. Click here  (Receitas de Fabi) I love her recipes. And every time I made one it came out perfect.You can press above and go to her amazing blog.

I made a few changes just because I’m lactose intolerant and lately I’m using Eco whole wheat instead of the regular flour. I didn’t use a skillet, so, technically it’s not a skillet cake... (but i’ll make it again using the skillet)

You can get her recipe here click here 

For my version you should need:

42 ml veg oil

200 grams sugar 

2 M eggs

160 grams whole wheat flour

pinch of salt

180 ml coconut milk

2 peeled and chopped mangos 

Method

• Preheat oven to 180ºC.
• Grease a 20 cm square pan (you can use a 23 springform) 
• Whisk the wet ingredients.
• Mix the dry ingredients.
• Peel, and cut the fruit in medium chunks.
• Stir the dry ingredients into the wet ones. Mix (don’t over mix)
• Scoop some spoons of batter on the bottom of the pan (a thin layer) Place the fruit evenly. Finish with the remaining batter.
• Bake for 35-40 minutes (until the skewer comes out clean)
• Let it cool down on a wire rack.
• Serve with yogurt, custard, chocolate custard....

This version is made for lactose intolerant. It’s delicious. The cake comes out perfectly raised and soft. But Fabi’s recipe is the one if you don’t have any allergies. 

Happy baking!