Craving something sweet but don’t want to compromise your healthy lifestyle? Give our Mango Creme Snack Cake a try, check out the full recipe below.
Makes: About 9 Squares
1 Ripe diced mango (½ c Set aside for topping)
¾ C Mango Creme Koia
1 Large egg
1 ½ c Oat Flour
1 tsp Baking Soda
1 tsp Melted coconut oil (plus more for greasing)
Begin by preheating the oven to 375 F and greasing an 8×8 in. baking pan with coconut oil. Slice the mango into small pieces and set aside ½ C for topping. Add the remaining mango in a blender along with the Mango Creme Koia and blend until it is smooth and creamy. In a large bowl add the mango mixture and the egg and thoroughly whisk together. Next, add the oat flour and baking soda. Using an electric mixer or wooden spoon stir until the mixture forms into a smooth batter. Pour the batter into the baking pan and place in the oven for 20 minutes.
While the cake is baking, in a small bowl stir and coat the remaining ½ C diced mango with the melted coconut oil. After 20 minutes, remove the cake from the oven and spread the diced mango evenly across the top of the cake. Place back in the oven and cook for another 20-30 minutes until the cake is lightly golden brown on top. After it’s finished baking, place in the refrigerator for at least 15 minutes. Once it is completely cool, slice into squares and serve.