Tropical mango cake with an orange-coconut sugar glaze (v)

A delicious cake that is vegan and refined sugar free.
Makes 1 loaf cake, to serve 8 to 12.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the cake -

200g mango flesh (equivalent to 3 small mangoes)
70g banana (equivalent to 1 medium banana)
125g (1 metric cup) spelt flour
1 tsp baking powder
1 tsp baking soda
20g (1/4 metric cup) desiccated coconut
1 tsp vanilla
125ml (1/2 metric cup) unsweetened almond milk, or milk of choice

For the glaze -
1 tbsp coconut oil, melted
1/3 cup orange juice (1/2 medium orange)
1/4 cup coconut sugar

Desiccated coconut, extra, for sprinkling over the top (optional)

1. Preheat your oven to 175'C / 350'F and line a loaf tin.
2. In a small blender or food processor, puree the mango and banana until smooth (I used a NutriBullet). If you don't have a blender or processor, you could beat the fruit using electric mixers or mash by hand, although the puree will be a little chunkier. Set aside.
3. Combine the flour, baking powder, baking soda and coconut in a mixing bowl. Add the pureed fruit, vanilla and milk and stir until fully combined.
4. Transfer the batter to your prepared loaf tin and bake for 22-25 minutes, until golden and a skewer inserted in the centre comes out clean. Allow to cool for 10 minutes or so in the pan, before turning out to a wire rack to continue cooling.
5. To make the glazecombine the melted coconut oil, orange juice and coconut sugar in a small bowl and whisk thoroughly with a fork until smooth (the coconut sugar will melt more readily if the coconut oil is warm). When the glaze and the cake are both cool, drizzle the glaze over the cake. Sprinkle with extra coconut if desired.