Mango Upside Down Cake
This island-inspired dessert is the perfect end to any summer feast...or anytime you want to pretend you are in the land of tropical breezes and palm trees.
2 cups sliced ripe mangoes
2 tablespoons fresh lemon juice
1 tablespoon avocado oil
1/3 cup brown rice syrup
2 cups whole wheat pastry flour
pinch sea salt
2 teaspoons baking powder
generous pinch cinnamon
1/3 cup avocado oil
1/2 cup brown rice syrup
1/2-2 cups unsweetenend vanilla soy or almond milk
Toss mango slices with lemon juice and set aside. Preheat oven to 350 degrees and lightly oil an 8-inch or 9-inch glass casserole dish. Warm oil and rice syrup in a small pan and pour over the bottom of the casserole. Drain mangoes and arrange on the bottom of the casserole on top of the syrup. Prepare the cake batter by whisking the flour, salt, baking powder and cinnamon together. Stir in oil and rice syrup. Slowly stir in Eden Blend to create a smooth, spoonable cake batter. Pour carefully over mangoes, taking care not to disturb them too much. Bake for 50-60 minutes,until the center of the cake springs back to the touch. Allow cake to stand for 5 minutes before inverting onto a plate. Makes 6-8 servings.
Note: If any mango slices stick to the casserole, simply lift them off and lay them on top of the cake.