Most people who know me (and I’m not talking about my 600 friends on facebook!) know that I’m a bit of a wallflower.
Well, maybe a lot.
It took me a little while to accept this, but it turns out I don’t mind being a loner.
I wouldn’t know what I’d do with myself if suddenly I were ‘the life of the party’
Unlike this mango-glazed cake, I mean look at it…. It’s so bright and so yellow!
It really stands out, definitely not a wallflower.
I finished glazing this cake and thought to myself “this cake is like the antithesis of who I am, but I love it!”

This cake isn’t just glazed with mango, it has bits of mango in it – I used dried mango pieces.
It’s a lovely light cake; I doubled the amount of glaze the recipe called for because I couldn’t get enough of the tart sweetness.
The recipe is from My Diverse Kitchen, I followed the recipe exactly except swap out one or two ingredients; ground flax seed for eggs, and coconut milk with apple cider vinegar for buttermilk.

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Mango-Glazed Cake
INGREDIENTS

• ¾ cup granulated sugar
• 1/3 cup butter, at room temperature (I used Earth Balance Soy-free spread)
• 2 tablespoon ground flax seeds + 6 tablespoons of water (or 2 eggs)
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons apple cider vinegar + coconut milk to fill ¾ of a cup (or ¾ cups buttermilk)
• 3/4 cup chopped mango pieces (I used dried mango)

For Glaze

• 1 to 1 1/2 cups icing sugar
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• ½ cup mango nectar/ pulp

DIRECTIONS

1. Preheat oven to 325°F.
2. Grease a medium baking pan and set aside.
3. In a large bowl, beat the sugar and butter at medium speed (if you’re using a mixer) for about 4 minutes
4. Add flax ‘egg’ and beat well, then add lemon zest and vanilla extract
5. Add the coconut milk/apple cider vinegar mixture
6. In another bowl, whisk together the flour, salt, baking powder and baking soda.
7. Gradually add the flour mixture to the wet mixture
8. Gently fold the mango pieces into the batter
9. Pour batter into the greased pan and bake for about 35 – 40 minutes or until a wooden pick inserted in center comes out clean
10. Cool in pan 10 minutes, then remove from the pan and cool on a rack.
11. Mix all the ingredients for the sugar glaze, adding the liquid in bits till you have a glaze of a thick pouring consistency.
12. Pour the sugar glaze on a slightly warm cake and let it cool completely.

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