Why wait for a summer BBQ to make a yummy dessert when roasted pineapple mango cake is great all year round? Learn how to make this delectable and healthy dessert today!
This Roasted Pineapple Mango Cake Recipe Is Yummy and Healthy
Supplies
On your kitchen counter, prepare these supplies you need beforehand to save time when making your healthy mango cake with roasted pineapples:
- Food processor or blender for purees
- Stand mixer with whisk attachment
- Baking pan or baking dish (not the baking sheet)
- Medium-sized bowl (a large bowl will do if you’re making a bigger batch)
- A rack to cool the cake
This healthy dessert recipe doesn’t need a rack to cool since this is more delicious when served warm.
Ingredients
Our roasted pineapple mango cake is so easy to make that most of the ingredients are already in your pantry or cupboard:
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon Sunwarrior Collagen Building Protein Peptides (vanilla)
- 8 tablespoons vegan unsalted butter
- 1 1/2 cups coconut milk
- 2 large mangoes, 1 diced and 1 pureed
- 1 small pineapple, halved and pineapple pieces diced
- 1 1/2 cups canned crushed pineapple, drained
- 1/4 cup walnuts, chopped
- 1/2cup dried cherries, chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Directions
1. Preheat oven to 350° F. In a medium or large mixing bowl, mix vegan unsalted butter and mango puree until smooth.
2. Combine all dry ingredients. Add wet and dry ingredients into the butter mixture by alternating until well combined and then remove from the mixer.
3. Fold in crushed pineapple, ¼ cup of the dried cherries, and walnuts (or your preferred nut topping).
4. Cook in cake pans approximately 35-40 minutes.
5. While cakes are cooling, increase the oven temperature to 400° F degrees Fahrenheit.
Notes:
- The roasted pineapple mango cake may seem wet after baking, but that is due to the crushed pineapple. Once cooled, it will be fine.
- You can perform a toothpick test. If the cake is significantly wet, it may need more time in the oven.
6. Combine diced fresh pineapple from the other half of the pineapple, chopped large mango, and remaining cherries. Feel free to sprinkle in other fruits if desired.
7. Place the fruit mixture back into a halved and emptied pineapple and bake for about 30 minutes.
8. Remove from the oven and serve warm over the pineapple cake.
Tips:
1. For your roasted pineapple mango cake recipe, fresh is best. Avoid using maraschino cherries since they don’t have nutritive value.
2. Play around with the topping. Besides walnuts, you can have chopped macadamia nuts and shredded coconut flakes for some healthy fats.
3. If you’re looking for more sweetness, you can top the cake with whipping or whipped cream, caramelized brown sugar, cream cheese frosting, and powdered sugar (just don’t forget to choose the vegan alternative!). Don’t overdo it, though, as too much sugar is bad for your health.
4. If you have a gluten intolerance or celiac disease, you can look for gluten-free all-purpose flour, which may come from beans. Note, though, the bean taste may be strong, so adjust accordingly.
RELATED: Pineapple & Coconut Protein Balls Recipe
What Makes This Cake with Roasted Pineapple Recipe Healthy?
This roasted pineapple mango cake dessert is an awesome substitute for the usual pound or upside-down cake. It may even be better because it is healthier.
1. It’s Vegan
There’s a long list of reasons why veganism is good for your health and the planet. Some of these include:
- Lower blood sugar levels
- Faster weight loss
- Lesser use of natural resources such as land and water
- Protection of animals
- Enhanced metabolism
- Higher intake of fiber for better digestion
- Reduced risks of certain types of cancer
Veganism is not an easy diet or lifestyle to follow. This roasted pineapple mango cake recipe will help ease your transition to becoming a vegan.
This also goes to show veganism isn’t boring! You don’t have to miss out on the good stuff (aka desserts).
2. You Can Also Make It Even More Low-Carb
If you want to make this even more low carb, you can substitute the regular all-purpose flour with almond flour or coconut flour. You just need to think about the ratios.
With almond flour, the ratio is 1:1. If you want coconut flour, you need only a quarter (1/4 cup) of it since it is high in fiber.
3. You Don’t Need to Add Artificial Sugars
Are you one of those people who want to stay away from recipes calling for lots of sugar? This roasted pineapple mango cake is what you’re looking for.
This recipe doesn’t require you to add any more sugar, especially the artificial kind. It wants you to use vegan and natural ingredients.
Although fruits have sugars, they are natural, and these types of produce come with plenty of vitamins and minerals. Take the pineapple, for example.
Its enzymes, such as bromelain, can help improve digestion and decrease inflammation. It also has traces of minerals such as manganese that help increase your energy.
4. The Recipe Has Good Fats
Besides natural sugars, the roasted pineapple mango cake recipe has excellent sources of fats, such as nuts, coconut (if you want to use this as a topping), and vegan butter.
Unlike cakes with high amounts of artificial sugars, healthy fats can help stabilize your glucose levels. You are less likely to eat again soon after.
5. The Collagen Builder Helps You Create Collagen Protein
What is collagen? It is the protein structure of the body and is responsible for keeping your joints, bones, and connective tissues in shape.
When it comes to the skin, it gives skin its suppleness and stretchability so it doesn’t sag. As you grow older, the amount of collagen your body produces significantly decreases.
Some people may use animal-based supplements, but we don’t recommend that for a couple of reasons.
The primary ingredients can be anything animal derived such as hooves and hides. It may also contain some contaminants.
This roasted pineapple mango cake recipe uses a collagen builder instead, so you can stimulate your body to produce the protein. It is vegan and provides you with only what you require.
Not that you do, but in case you need more reasons to use and eat pineapple, watch this video by Dr. Weston from Sunwarrior:
Sometimes, you just have to give in to your saccharine cravings. The good news is you don’t have to settle for the sinful ones all the time.
Learn how to make a mango cake with roasted pineapples for a healthy dessert that keeps your tummy happy.
Do you know of other healthy baked desserts? Share them in the comments section below!
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Editor’s Note: This article was originally published on [date] and has been updated for quality and relevancy.
