For The Cake:
Non-Stick Cooking Spray 1/2 cup vegetable oil 1 cup sugar (I use Coconut Sugar, which is 1:1 ratio with regular sugar) 2 eggs 1 tsp. vanilla (imitation will suffice, but investing in real vanilla extract is always a good thing!)
2 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 3 Tbsp. Chia seeds 1 cup plain Greek Yoghurt 2 mangoes, diced (2 cups, roughly) 3 Tbps diced, candied ginger
For The Glaze:
3/4 cup Confectioners' Sugar 2 Tbps orange juice 1 Tbps melted butter
Directions:
1: Preheat your oven to 350°F (Gas Mark: 4, for you EU/UK/AU people). Lightly spray a bundt cake pan with the Non-stick cooking spray (set it to the side).
2: In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, salt, and chia seeds) and whisk them together.
3: In another medium bowl, blend the oil and sugar together. Then, beat in the eggs and vanilla extract.
4: Mix the dry ingredients into the egg mixture you've just created, little bits at a time; alternate with the Greek yoghurt.
5: Carefully fold in the mango and ginger, then pour the batter into the cake pan.
6: Bake at 350°F (Gas Mark: 4) for 25-35 minutes. Check with a toothpick, if you can poke a toothpick into the centre of the pan and it comes out clean - it's finished!
7: Remove the cake from the oven and let it cool (5-10 minutes should be enough) 8: Place your hand over the cake and flip it over to remove it from the pan, allow it to cool entirely on a wire rack (preferably)
9: In a small bowl, mix together the Confectioners' sugar, 1 Tbsp of the melted butter, and the orange juice. Blend until smooth. If you wish for a thicker glaze, add more of the Confectioners' sugar, a little at a time (to make sure it doesn't end up TOO thick..).
10: Once the cake is completely cooled, drizzle the glaze over it.
This is actually a really good cake (of course, as I'm partial to mangoes!). Chia seeds are great for energy; just be careful not to eat too many of them at once.