-For the cake-
2C plain white spelt flour
2 tsp baking powder
1 ½ C coconut sugar
Pinch sea salt
1 tsp dried ginger
½ C desiccated coconut
1 C almond milk
½ C macadamia oil
½ tsp vanilla
1 ripe small mango
For the caramelised pineapple (you can omit this step):
¼ ripe pineapple, cut into ½ moon shaped slices (please note – you can change this up and use other fruit if you prefer, like the orange slices used in the pictured recipe image)
1 tbsp coconut sugar
2 tsp coconut oil
-For the frosting-
½ cup coconut cream
⅓ cup shredded coconut
⅓ cup icing sugar (gluten free)
Zest and juice of 1 lime
– Optional topping- toasted coconut, toasted almond flakes, additional lime zest, macadamia crumble, pineapple dehydrated
Method for making Tropical Spelt Cake
Preheat oven to 180 degrees C.
Line and grease a springform round baking tin.
Combine all dry ingredients into a large mixing bowl.
Whizz together all liquid ingredients in a blender all food processor until well combined and smooth.
Bring a frypan to medium heat and coat with coconut oil. Place pineapple slices into the frypan and sprinkle with sugar. Fry until caramelised on one side then flip and repeat. Place pineapple pieces attractively onto the base of the springform pan.
Cut the flesh out of mango and puree until smooth.
Combine wet and dry cake ingredients – you may need electric cake beaters to combine mixture until smooth (aside from desiccated cake ingredients).
Pour half of the batter over the cake tin. Swirl over mango puree then the remaining quantity of cake batter. Insert a skewer gently into the batter to swirl mango through. (Just be careful not to disturb pineapple slices.)
Bake in oven for 30 mins, then reduce oven to 160C and bake for a further 10 minutes. Remove cake and allow to cool on a wire rack.
Once cake has cooled, beat together all frosting ingredients and spread over cake and decorate.