Wednesday, April 27, 2011

Mango Ginger Pound Cake (GF)

This cake is seriously good.   I needed to make a cake for a friend last week and wanted to do something a little different- hence the mango ginger flavor.  Plus, pound cake is the best. 


I used the vanilla-yogurt pound cake recipe from Veganomicon and just subbed some flours to make the cake gluten free and mango-y and ginger-y.

Mango Ginger Pound Cake 
adapted from Veganomicon

1 cup vanilla soy yogurt
3/4 cup almond milk
1 1/4 cups sugar
1/2 cup canola oil
2 tsp. vanilla extract
2 Tbsp. finely grated fresh ginger
1 cup millet flour
1/2 cup white rice flour
3/4 cup tapioca starch
1.5 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground dried ginger
1/2 ripe mango, peeled and diced

Preheat oven to 325F.  Grease and flour (with white rice flour) a loaf pan.  In a quart jar, combine yogurt, milk, sugar, oil, vanilla and fresh ginger.  In a large bowl, whisk together flours, starch, xanthan, baking powder, baking soda, salt and dried ginger.  Add the liquid mixture from the jar to the bowl and stir until fully combined.  Fold in the mango pieces.  Pour batter into the loaf pan and smooth the top with wet (clean) hands.  Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.

As soon as pan is cool enough to handle, invert pan and remove loaf to a cooling rack.  Cool completely.
Serve as is or with a drizzle of frosting on top.  I like to whisk together some of the orange glaze from the orange scones recipe in Vegan with a Vengeance, except with ginger instead of orange zest.  Yum!

2 comments:

Stephanie said...

Gees that looks delicious. I've got a hankering for a slice!

Courtney said...

I love mango--that cake sounds great! I tried using millet flour a while ago, and I really liked it...I think that, teff and garbanzo bean flours are my faves!

Courtney