It’s time for another Recipe ReDux! Our challenge this month was to create a recipe featuring….drumroll please….booze! Any alcohol of our choosing. And I chose beer! Peach Mango IPA, to be exact.
I cook and bake a lot with alcohol – it’s fun (duh), allows for an extra splash of creativity, and often times lends itself to the science of cooking, by adding carbonation, depth of flavor, and sometimes even FIRE.
But no fire this time. Only a cake featuring dried mango, peach mango IPA, and a shredded coconut topping for a tropical flair. The base of this cake is whole wheat flour (I like Bob’s Red Mill) and ground mixed nuts (walnuts and almonds in this case). A bit of coconut oil, sea salt and real maple syrup round out the recipe, but keep it on the path of being rather healthy, considering it’s a cake made with beer.
In fact, it’s an IPA I picked up recently on a trip to Stevens Point, WI, where my boyfriend and I toured Point Brewery. We had discovered a few months ago that Point Special Lager, while seemingly boring as a brew, is actually quite tasty – goes down easy and is perfect to end the night with. So, we decided it was worth a day trip “up north” to see where they make the beer, what other varieties they brew, and what the town has to offer.
We were pretty surprised – while the town was rather uninteresting, the brewery was!! I earned myself extra beer pours for knowing the four main ingredients in beer, and for knowing that Point also brews Ciderboys hard apple cider! YUM. We also got to “meet” Nicholas C. Point – the brewery’s mascot – an image of a man they found in a photo dating back to the brewery’s foundation (which began in 1857) and seemed like the right sort of guy to be used as the face of Point.
Before leaving the brewery, we picked up some neat Point swag, and a 12 pack of mixed IPAs that they make…including the one used in this recipe! If you can’t get your hands on this Peach Mango IPA, I’d suggest finding another Mango or Peach IPA variety – it’s crucial to marry the flavors of the dried mango and shredded coconut.
Now to get on with the cake! It’s healthy, vegan, and has beer in it, so you should definitely make this now.
Vegan Mango Peach IPA Cake, adapted from Oprah.com
- 1.5 C diced dried mango
- 1 bottle Mango Peach IPA
- ½ C real maple syrup
- 1/3 C coconut oil, melted
- 1 ½ C whole wheat flour
- 1 C ground nuts (almonds, pecans, walnuts, or a mix!)
- 1 tsp baking powder
- ¼ tsp sea salt
- ¼ C unsweetened shredded coconut
About 4 hours (or more) before you plan to bake this, combine diced mango, beer and maple syrup in a large mixing bowl to marinate. Set this aside – you could even do it the night before!
Preheat oven to 350 and grease a 9×5 loaf pan; set aside. TIP: 8.5 x 4.5 works just as well for the loaf pan.
Stir in melted coconut oil to your mango mixture. Then stir in nuts, flour, baking powder and salt. Mix just until combined.
Pour into prepared loaf pan. Sprinkle with shredded coconut.
Bake at 350 for 50-55 minutes, checking with a toothpick for doneness.
Remove from oven, and let cool in the pan until it’s cool enough to hold. Loosen edges with a knife and pop out of the pan to finish cooling on a rack.
Cut into 10 slices only once cake is completely cooled. Enjoy!
P.S. fear not: the alcohol in the beer bakes off in the oven, so you can serve this to kids and adults alike!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy! Click on the below frog link to view other posts featuring this month’s theme! (Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)