Today I’m bringing a little bit of sunshine to your screen, Spring has arrived and sunshine, blue skies and warm weather are around the corner. Easter is this week and I wanted to make something bright, healthy and beautiful to fit the occasion.
So you could say this Mango and Turmeric Raw Cupcakes recipe is my little contribution to Easter and to Spring and to all the good to come in the upcoming months.
The recipe is pretty much straight forward, the crust is a mix of almonds, sunflower seeds and medjool dates. The mango and turmeric filling is a mix of mango, fresh turmeric, fresh ginger, lime and creamed coconut and it’s absolutely divine.
I’ve used some dried marigolds for the decoration, you could also use some fresh mango, flaked coconut or edible flowers of your choice. If your mango is very sweet you can omit the maple syrup if you like as it’ll be sweet enough.
I’ve also made this recipe as a 6″cake for my friend’s birthday with a great success. Even my 7 year old son and his friend enjoyed it, with the turmeric!
Mango and Turmeric Raw Cupcakes (grain-free & vegan)
Ingredients
Crust layer:
- 80g almonds (1/2 cup)
- 70g sunflower seeds (1/2 cup)
- 6 medjool dates, pitted
- 1tbsp coconut oil
- 1/2tsp cinnamon
- pinch Pink Himalayan Salt
Mango turmeric layer:
- 200g creamed coconut/coconut butter (1 cup)
- 2tbsp coconut oil
- 2tbsp maple syrup (optional)
- 1 large mango (about 1 cup pureed)
- 2tsp fresh turmeric
- 1tsp fresh ginger
- 1tbsp lime juice
- 1/4tsp cinnamon
Instructions
- Place almonds and sunflower seeds into a food processor or high speed blender and pulse few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together.
- Divide the mix evenly into 8 cupcake holes, spread onto the base and press tightly down. Set aside.
- In a small pot gently melt coconut butter, coconut oil and maple syrup stirring frequently. Set aside and leave to cool down for a bit while preparing the mango.
- Peel mango, turmeric and ginger and place into a blender with lime juice and cinnamon. Blend until smooth. Stir into the melted slightly cooled coconut butter and mix well. Spoon the mixture onto the crust layer and smooth out evenly.
- Place into a freezer until set and the top feels firm.
- Once set leave on the counter for a bit and then run sharp knife carefully around the edges to release the cupcakes from the tin.
- Store in a fridge or freezer in an airtight container.
- Enjoy!
Notes
I haven't used anything to line the cupcake holes, but if you prefer you can use some cling film or baking paper which would make it easier to remove the cakes from the tin. Even better use a silicone mould.
If you can't find fresh turmeric, you can replace it with up to 1tsp dried turmeric.
*Creamed coconut and coconut butter are the same thing, made from dried coconut into creamy butter which sets solid at cool temperature. Please don't confuse it with coconut cream. For alternative please follow the instructions for mango layer in this recipe.
Beautiful! 2 of the best yellow things! Mango and turmeric!
Thank you Rebecca! Bonus, they taste great together! x
Hi, i would love to make this as a cake for my son s second birthday..in three days :) do you think i can substitute creamed coconut with cashew? Or with something else? Because im not sure i cam find it.
With love
Sara
This looks delicious! I am allergic to dates andcwondervwhat I might substitute ?
Thanks
Hi Cindy, you could substitute the dates with raisins or dried figs. I think either would work in the recipe.
Hi ! I’m from France and I tested your recipe yesterday, it was just divine ! All my (non-vegan) family loved it, me (vegan) included !
I love using turmeric for the color and the taste, as for the benefits for our health. I just fell in love with your blog… So thanks a lot for sharing all these amazing recipes !
À bientôt,
Andréa
Dear Andréa, thank you so much for your lovely comment. I’m so happy the recipe had so much success, it’s my intention to pack all my recipes with as much goodness as I can to benefit our health. I’m so happy to have you here. Hxx
Can you taste the turmeric Flavor ?
Hi Chana, only slightly, I find that fresh turmeric has a lovely subtle flavour, and you can always use less or leave it out if you prefer.
Hi, Hana for firmness how long should be good enough to keep in the freezer.
Hi Chaitanya, the coconut butter helps it set fairly quickly, it should be ready between 30 minutes and an hour.
Hi!! This looks amazing and I’d love to send them to California from the east coast. Would you think these would last if I priority shipped them (it’s winter right now and usually takes a week to send). Thank you!
Thank you Crystelle! I don’t think these are ideal to be shipped by mail, they should really be kept in fridge or freezer. The base would be fine, but the mango coconut layer would likely get spoiled.
Can I use canned mango purée/pulp? If yes what would the measure be? Thanks!
Hi, I haven’t tried, but I don’t see why not. I’ve just blended one large mango and it makes about 240ml (1 cup) mango puree. Hope it works well.
Hi there, about to make this. Can I substitute turmeric powder and ginger in powder form? Just bought the mango today and realized after I got home it called for fresh turmeric/ginger : /
Hi Julie, yes, you can, but use just a little to your taste. I would start with 1/4tsp and see how that goes. Hope you like them :)
Hi, do you think coconut oil, would work just as well as coconut butter? Ive only got oil atm- thanks
Hi Erica, coconut butter will be better in this recipe because it doesn’t have the cashews in, coconut oil might not taste as good. If you like to use coconut oil then I would also add some soaked cashews.
Good to know- thanks
Hi Hana! What can i use instead of sunflower seeds? Thank you! :)
Hi Danielly, just use extra almonds or brazil nuts would be nice too :)
Hello, do you think i can use frozen mango?
Yes, frozen mango should work fine in this recipe.
Hi, may I know if I can substitute the coconut butter and oil for coconut milk mixed with dairy butter? I do not require it to be vegan.
Hi, that wouldn’t work well. You need to set the top layer well so it stays solid and coconut butter does the job well. You could try cacao butter here as well. Alternatively, you could set it with coconut milk and agar or gelatine (non-vegan).
Can I use coconut cream instead of butter ? you mentioned in the recipe ? I guess I would need to whip it ?
Hi Anna, no, you can’t, it wouldn’t set. In the recipe, I wrote creamed coconut which is the same as coconut butter, just a different name. It comes in a solid block and it will help to set the cake once chilled. Another thing you could use is coconut oil, but personally I think the coconut butter is tastier. Or a mix of cashews and coconut oil/cacao butter.
May i know what can i use instead of coconut cream?
Hi Fatema, it’s creamed coconut/coconut butter, it’s different from coconut cream. You can follow my recipe for Raspberry Mango Lime Cheesecake. Use the recipe for the mango layer instead. It’s set with cashews, cacao butter and coconut oil. You can use coconut oil instead of cacao butter as well :)
This is the most beautiful recipe! I made it the other day for my birthday and it was just divine! I make raw cakes all the time, but this is the first I’ve done without a cashew filling and it was an absolute hit, everyone said it was the best one I’ve made yet – sweet & subtle flavours and totally dreamy texture. Thanks for sharing this beautiful creation of yours
Thank you Beth for leaving me such beautiful comment! I’m so happy you all loved this recipe! It’s so much more simple without the cashews too, the coconut butter sets it so well.