Vegan Sweet Mango Cornbread
A delicious vegan sweet mango cornbread makes for a great, sunny snack--or breakfast. Cardamom adds a heady fragrance. A gluten-free recipe.
Servings: 12 pieces (approx)
- 2 cups stone ground cornmeal
- 1 ½ tsp baking powder
- 2 tsp ground cardamom (you can use less but I love the fragrance here)
- ¼ tsp salt
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 tbsp flax meal
- 1 ½ cups mango puree (fresh or canned)
- ½ cup coconut milk (the thick part in a can)
Preheat oven to 350 degrees.
Mix in a bowl the cornmeal, baking powder, cardamom, and salt
In a larger bowl, beat together until well mixed, the oil, sugar and flaxmeal. Beat until well mixed.
Add to this the mango puree mixed with coconut milk.
Add the flour mixture and mix well.
Pour the batter into a greased square or round cake pan and bake around 35 minutes or until a toothpick inserted in the center comes out clean, or with a few crumbs stuck to it. Please note that because no two ovens are the same, even at the same temperature, the bread might take more or less time to bake in your oven. Whatever you do, don't skip the toothpick check!
Cool on a rack before unmolding and cutting into cubes.
Calories: 238kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 52mg | Potassium: 256mg | Fiber: 4g | Sugar: 17g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg