Charles Clayton

Making one's own food is a fun, healthy, and rewarding experience. After learning about the wide array of harmful food additives provided to the average consumer I became more conscious of what I was putting into my body. Many processed foods contain harmful additives that are included to make them taste better and last longer. Through my experience, cooking is not only relaxing but is actually much cheaper and better tasting then the average purchased meal, restaurant or otherwise. Now that I make all of my own meals, I find myself constantly comparing my home made dishes to restaurants when out with the family. This recipe is Vegan Lemon Mango Coconut Cake, which is really easy to make, and takes no previous baking experience.

Vegan Lemon Mango Coconut Cake:

Cake:

Mix A & B ingredients together separately before combing and mixing into cake batter.

A - Combine in mixing bowl:

• 2 cups all purpose flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon salt

B - Combine in blender, then add to mixing bowl:

• 1/3 cup vegetable oil (I used coconut oil for its rich creamy flavor & health benefits)
• 1 teaspoon vanilla
• 1 teaspoon white vinegar
• 3/4 cup water
• 3/4 cup lemon juice
• 1 fresh mango

Frosting:

• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla
• 1.5 cups powdered sugar
• add lemon juice until consistency is spreadable

This recipe makes enough batter to make one 4 x 8 inch baking pan.

Cake Ingredients:


Frosting Ingredients:


Pour mix into Baking Dish and set in oven for 30 - 40 minutes at 350 F°


Let the cake cool before adding icing, otherwise the icing will melt.