Chocolate and Mango Checker Board Cake

Two of my favorite things, dark chocolate and Mango.

I decided to experiment, using my previous recipes for muffins.

Chocolate cake

1/2 cup of flour (your preference)

1/4 cup of cocoa powder

1/2 tsp egg replacement

1/4 cup of soft brown sugar

Put all the dry ingredients into a bowl and mix well.

1/3rd cup of cashew/almond/soya milk

1/3 cup of Soya PURE melted

1/4 tsp vanilla/almond essence

Mix the wet ingredients well and then add to the dry bowl and beat well until fully mixed and light and airy.

Pour the mix into a square or rectangular tin and bake for 15 minutes.

 

For the mango, as above but 3/4 cup of flour  and no cocoa powder and instead of the milk use Mango puree. Mix well, if the mixture is too dry, then add a little milk gradually. Cook as above.

Whilst the cakes are cooking, mix up some Pure cream. Using Confectioners sugar/icing sugar a very small splash of milk and a teaspoon of mango puree and a tablespoon of Pure. Mix well and leave to one side.

When both cakes are baked and cooled. Cut each into 4 pieces. Actually this depends on the tin you have used. Mine is rectangular rather than square. Using the Pure cream cement the pieces together.

Make some chocolate frosting to cover the outside.

Served with Alpro Go On.

Tasty.