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Coconut and Mango mousse cake!

So my parents recently celebrated 23 years of marriage and I wanted to bake something really special for them. Everyone at our home loves Mangoes, and so I decided to make a Vanilla infused coconut sponge, filled with creamy mango mousse and covered in tangy cream cheese frosting. It was a hit! This recipe is egg free, really soft and melt in the mouth touch your soul kinda good! I think this cake would be perfect for Mother’s Day as it is not too hard to put together, it just takes a few steps but they’re all worth it ūüôā

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Picture clicked by @bakesalotlady

This batter makes two 6 inch cakes, and it only stays fresh for 2 days when refrigerated. Let’s get baking!

For the cake:

75 g (1/3 cup) softened unsalted butter

1 tbsp flavourless oil

128 g  (1 cup) All purpose flour

112 g (1 cup) powdered dry desiccated coconut (or coconut flour)

100 g (1/2 cup) sugar (castor sugar/brown sugar)

5 g (1 + 1/4 tsp) baking powder

1/4 tsp salt

2 tbsp ground flax seeds/chia seeds + 6 tbsp hot water mixed together

1 tsp vanilla extract

80 ml (1/3 cup) whole milk

For the frosting:

Find the recipe here, just eliminate the salted caramel.

For the mango mousse:

200 ml  (1 cup) heavy whipping cream

1 medium sized mango, cut and pureed

For garnish and filling:

2 medium sized mangoes


  1. Preheat your oven to 175¬įC/350¬įF, butter and line two 6″ round cake tins and set aside.
  2. In a small cup, mix the ground flax/chia seeds with the warm water, stir and keep it aside.
  3. Sift the all purpose flour, salt and baking powder in a bowl, add the coconut flower and use a whisk to just combine everything.
  4. In a large bowl add your butter, oil and sugar and blend it using a hand blender, a standing mixer or just a whisk till it is nicely combined and almost fluffy. Then add your flax/chia mixture and vanilla and blend it in.
  5. Alternate your dry mixture with the whole milk (start with dry, end with dry) and only mix till you no longer see dry ingredients and the batter is almost lump free.
  6. Distribute the batter evenly into the cake tins and bake for about 25-30 minutes depending on your oven.
  7. When a toothpick inserted in the center comes out clean take the cakes out, let them cool on a wire rack in the pan for at least 20 minutes and then run a knife around the edges of the cake to help it remove from the pan. Let the cakes cool completely before assembling the cake.

Make the cream cheese frosting.

For mango mousse:  Whip your cream till it almost reached stiff peak and gently fold in the pureed mango with a spatula. Chill in the refrigerator till needed.

Assembling the cake:

  1. Carefully cut both your cakes in half (horizontally) using a sharp knife. [THE CAKES SHOULD BE COOLED COMPLETELY BEFORE THIS STEP] You will have four layers of cake.
  2. Place the first layer on a cake board or serving plate, add a generous layer of the mango mousse.
  3. Chop a mango into small pieces and add a few bits on to this mousse layer.
  4. Add the second layer and spread a generous amount of cream cheese frosting.
  5. Repeat steps 2,3 and 4 (in order).
  6. Now that all your layers are assembled, apply a thin layer of the cream cheese frosting and keep the cake in the freezer to set. Once this layer of frosting is set, spread another layer of cream cheese frosting and top with freshly sliced mango!

Serve it right away! This cake lasts only for two days even when refrigerated. Do try it and let me know how it worked for you. If you want to see how the inside of my cake looked like, stay tuned to my Instagram! I’ll post a picture soon.

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!


Bakesalotlady ‚̧

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Picture clicked by @bakesalotlady


Any-berry healthy muffins! (Vegan/Refined sugar free/Dairy free)

I love berries! Blueberries are one of my favourites! The great thing about berries is that they are not only beautiful to look at and yummy to eat, they are extremely healthy for you. Berries are rich in anti-oxidants that help protect the body cells from damage and they are also rich in flavonoids that help prevent heart disease and inflammation and many more health benefits, so many that it would make you want to eat berries all day! (Did I say berries too much?)

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Picture clicked by @bakesalotlady

This here, is a simple recipe, it can be consumed as an afternoon snack, a breakfast food or you know, you can have it whenever you want ūüėÄ (Check notes below for substitutions and tips)

For the muffin batter:

100 g (1 cup) coconut flour

75 g (1/2 cup + 1 heaped tbsp) plain flour

1.5 tsp baking powder

2 tbsp molasses/maple syrup/honey (if not vegan)

60 g (1/4 cup + 1 tsp) unrefined cane-sugar

a small pinch of salt

1.5 tbsp ground flax seeds + 5 tbsp water

120 ml (1 cup) milk of choice+1 tsp apple cider vinegar (add buttermilk if you’re not vegan/dairy free)

60 ml (1/4 cup) sunflower oil

1 tsp vanilla extract

125 g (about 1 cup) blueberries/strawberries/berry of choice

For an added crunchy topping:

2 tbsp unrefined cane sugar/brown sugar

1/4 tsp of cinnamon (optional)


  1. Preheat your oven to 175¬ļC/350¬ļF and line your muffin tins with 10 muffin liners (this batter makes 10 medium/regular sized muffins.)
  2. In a bowl, sift your plain flour, salt, baking powder and sugar. Then add the coconut flour (don’t sift) and use a whisk to combine the dry ingredients.
  3. In a separate bowl, add your flax seeds and water and mix it thoroughly, after a minute or two, add your oil, milk mixture/buttermilk, vanilla and molasses, mixing well after each addition.
  4. Make a well in the dry ingredients and pour in the wet, mixing gently.
  5. When your batter is almost mixed, add in your blueberries and gently fold them in.
  6. Pour into the cupcake liners filling up to 3/4th of the liner. Mix the brown sugar and cinnamon in a small bowl and sprinkle a little on top of each muffin.
  7. Bake for about 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  8. Let the muffins cool in the pan on a wire rack for 10-15 minutes. Enjoy!

The muffins can be stored for up to two days in the refrigerator.

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Picture clicked by @bakesalotlady


  1. You can use either ground flax seeds or chia seeds, either would work just fine.
  2. Any milk would work for this recipe.
  3. If you don’t have coconut flour on hand or you just don’t like coconut, then you can use the same amount of oat flour. (you may have to adjust the quantity of milk accordingly)
  4. If you don’t have unrefined cane sugar or any sweetener mentioned in the recipe, you can add about an equal amount of plain white castor sugar.


Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Do write to me here, if you have any queries or doubts, or if you just want to have a conversation ūüôā


Bakesalotlady ‚̧