Mango And Amaranth Smoothie Cake

• 1-1/2 cup Peeled, Chopped Fresh Mango
• 1/2 cups Unsweetened Original Flax Milk
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Chia Seeds
• 5 Tablespoons Brown Sugar
• 3 Tablespoons Olive Oil
• 1 cup Amaranth (cooked And Cooled)
• 1 cup Walnuts, Roughly Chopped
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt

1. Preheat oven to 350 F. Prepare a 9 inch round baking pan by lining the bottom of it with a piece of parchment paper. Keep 1/2 cup of the chopped mangoes aside to garnish.
2. In a blender combine the rest of the mangoes with the milk, vanilla extract, chia seeds, sugar and oil until smooth. Add amaranth to it and blend again until smooth.
3. In a separate bowl mix walnuts, baking powder, baking soda and salt. Add wet ingredients into the dry ingredients. Pour the batter into the baking pan and bake it for 40 minutes.
4. Remove pan from oven and allow it to come to room temperature. The cake will be soft and mushy. Don't try to cut into pieces or else the cake will fall apart. Put the baking pan into the freezer for 30 minutes. Take it out and top it with chopped mangoes. Freeze it again for 1 hour. Take it out of the freezer and cut into desired pieces and serve chilled.

mango, unsweetened original flax, vanilla, chia seeds, brown sugar, olive oil, amaranth, walnuts, baking powder, baking soda, ubc

Taken from tastykitchen.com/recipes/desserts/mango-and-amaranth-smoothie-cake/ (may not work)