Here’s my twist on a carrot cake. Adding the mango chunks adds a tropical tang to this delicious and moist cake. Topped with a thick and creamy yoghurt, this gluten and dairy free cake is a healthier alternative than your average cake as its loaded with healthy ingredients.

Ingredients

serves 4-6

Cake ingredients

• 2 carrots (no need to peel), grated

• 1 large thumbnail ginger, peeled and grated

• 2 tbsp maple syrup

• 1 tbsp vanilla extract

• 50g odourless coconut oil

• 2 eggs

• 100g ground almonds

• 50g GF oats

• 2 tbsp ground flaxseed

• 1/2 tsp bicarbonate of soda

• 1 tsp GF baking powder

• 1 tsp ground cinnamon

• zest 1 orange

• 200g frozen or fresh mango cubes

yoghurt topping

• 125g coconut milk yoghurt

• 1 tsp vanilla extract

• 1-2 tsp maple syrup

• ground cinnamon to dust over the topping

Add together all the ingredients for the cake in order and mix well throughout.

Line your loaf tin with parchment paper

Add the cake mixture

Bake FAN 170 for 40-45 minutes