This low-fat, dairy-free sweet cake is somewhere between a sponge cake and a crumb cake. Agar Flakes help give this cake the "lift" that is usally achieved by using eggs and mango puree stands in for the lard or oil traditionally used in cake-baking. Enjoy this for a light, sweet dessert with coffee or tea, or even as an after-brunch treat.
Make on 9"x13" cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 cup plus 2 T. rice milk, divided
- 2 T Agar Flakes
- 1 ¾ cups sugar, divided
- 2 cups all-purpose flour
- 2 t. baking powder
- 1 t. baking soda
- ¼ t. salt
- 16 ounces frozen mango pieces, thawed
- 2 T. lemon juice
1. Preheat the oven to 375 F. Lightly oil a 9" x 13" casserole or cake pan.
2. In a small saucepan over medium heat, combine the 1 cup rice milk, agar flakes and 1 cup of the sugar, mixing well to dissolve the sugar and agar. Bring to a low boil, then turn down the heat and let the mixture simmer for 4-5 minutes, or until the liquid resembles a gelatinous syrup. Remove the pan from the heat.
3. Meanwhile, in a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt and remaining 3/4 cup sugar.
4. In a blender or food processor, blend the mango pieces with the syrup and lemon juice until smooth. Add to the dry mixture along with the remaining 2 T. rice milk and milk until just combined. Pour batter into the prepared pan and bake until golden brown, about 35 minutes.