Mango And Amaranth Smoothie Cake Recipe

Name: Mango And Amaranth Smoothie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Peeled, Chopped Fresh Mango; 1/2 cups Unsweetened Original Flax Milk; 1 teaspoon Vanilla Extract; 1 Tablespoon Chia Seeds; 5 Tablespoons Brown Sugar; 3 Tablespoons Olive Oil; 1 cup Amaranth (cooked And Cooled); 1 cup Walnuts, Roughly Chopped; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt

Servings: persons

1-1/2 cup Peeled, Chopped Fresh Mango
1/2 cups Unsweetened Original Flax Milk
1 teaspoon Vanilla Extract
1 Tablespoon Chia Seeds
5 Tablespoons Brown Sugar
3 Tablespoons Olive Oil
1 cup Amaranth (cooked And Cooled)
1 cup Walnuts, Roughly Chopped
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt

1
Preheat oven to 350 F. Prepare a 9 inch round baking pan by lining the bottom of it with a piece of parchment paper. Keep 1/2 cup of the chopped mangoes aside to garnish.
2
In a blender combine the rest of the mangoes with the milk, vanilla extract, chia seeds, sugar and oil until smooth. Add amaranth to it and blend again until smooth.
3
In a separate bowl mix walnuts, baking powder, baking soda and salt. Add wet ingredients into the dry ingredients. Pour the batter into the baking pan and bake it for 40 minutes.
4
Remove pan from oven and allow it to come to room temperature. The cake will be soft and mushy. Don't try to cut into pieces or else the cake will fall apart. Put the baking pan into the freezer for 30 minutes. Take it out and top it with chopped mangoes. Freeze it again for 1 hour. Take it out of the freezer and cut into desired pieces and serve chilled.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Peeled, Chopped Fresh Mango, 1/2 cups Unsweetened Original Flax Milk, 1 teaspoon Vanilla Extract, 1 Tablespoon Chia Seeds, and more.

Yes, Mango And Amaranth Smoothie Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mango And Amaranth Smoothie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions