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Vegan & Gluten-Free Mango Almond Cake

Ellen De Meulemeester

Photographer, Recipe Creator, Cookbook Author

One Healthy Family, One Healthy Kitchen and the upcoming Everyday Vegan





o 175 g almond meal

o 25 g desiccated coconut

o Pinch of salt

o 5 medjool dates, pits removed

o 2 tbsp melted coconut oil or mild olive oil


o 2 (400 ml) cans coconut cream or use coconut yogurt

o 3 tbsp maple syrup (optional)

o Zest of 1 lime

o 2 ripe mangoes, cut in slices

o Fresh mint, to top


• Mix the bottom ingredients in a food processor. Grease your cake tin or use a silicone cake tin.

• Transfer the dough into the tin and press it down with your fingers.

• Bake the cake 12 to 15 minutes in a preheated oven on 347°F or until golden brown.

• Let the cake cool completely.

• Chill the coconut cream in the fridge overnight. Chill a large mixing bowl in the fridge for 15 minutes before whipping. Use only the thickened coconut cream (save the liquid to use in smoothies).

• Place the cream in your mixing bowl and whip for half a minute until creamy. Add the maple syrup and whip for a few seconds more.

• Fill the cake with the whipped cream or use coconut yogurt and top with the mango slices.

• Put the cake in the fridge for 20 minutes and top with mint before serving.

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