Mango Barley Cake

Soft, wholesome, and made with the belief that eating well should feel joyful — not restrictive.

I made this one for World Health Day, and it's stayed in my rotation ever since.

Because here's the thing — I genuinely believe that the best thing you can do for your health is find food that makes you happy and nourishes you at the same time. Small, mindful swaps that go a long way without giving up on the foods you love. This cake is exactly that.

Barley flour instead of regular flour for a  lovely nutty flavour. Mango puree for natural sweetness and moisture. A zero-calorie sweetener that works just like sugar in baking without spiking blood sugar. And a mango nut butter drizzle on top that makes every slice feel like a little celebration.

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This recipe is:

• Vegan & dairy free

• Sugar free

• Refined sugar free

• Naturally sweetened

• Made with wholesome, everyday ingredients

Why This Recipe Works

Barley flour is something I keep coming back to. It's an ancient grain that has more protein and fibre than regular flour and gives bakes a lovely texture and nutty flavour that I genuinely love. Paired with mango puree, it stays incredibly moist without needing butter or oil in large quantities.

• Barley flour = ancient grain, more fibre, more protein, lovely nutty flavour

• Mango puree adds natural sweetness and keeps the cake moist

• Zero-calorie sweetener works just like sugar no blood sugar spike

• Cashews add a subtle richness and a little extra protein

• Mango nut butter drizzle on top makes every slice feel indulgent

How to Make Mango Barley Cake (Overview)

This comes together in 3 simple steps:

1. Mix Wet Ingredients

Combine mango puree, flax seeds, non-dairy milk, and oil until well mixed.

2. Add Dry Ingredients

Slowly sift in the dry ingredients and fold together. Add cashews once the batter is mixed.

3. Bake

Pour into a lined loaf or cake pan, sprinkle oats on top, and bake until a toothpick comes out clean.

Tips for Best Results

• Use ripe, sweet mango for the best natural flavour

• Don't skip the oat topping — it adds a lovely texture

• A toothpick test at 45 minutes will tell you if it needs more time

• Let it cool fully before drizzling with mango nut butter

Mango Barley Cake

Prep Time: 15 minutes   Cook Time: 45–55 minutes   Total Time: 1 hour   Servings: 8–10 slices

Ingredients

Wet Ingredients

1 cup mango puree

2 tbsp ground flax seeds

1/3 + 1/4 cups non-dairy milk

1/3 cup oil

Dry Ingredients

3/4 cup monkfruit sugar

½ cup rolled oats (plus extra for topping)

1¼ tsp baking soda

2 tsp baking powder

½ tsp salt

1½ cups barley flour

½ cup cashews (or any nuts of your choice)

Instructions

1. Preheat oven to 190°C.

2. Grease and line your loaf or cake pan.

3. Mix all wet ingredients together until combined.

4. Slowly add the sifted dry ingredients and fold in. Add cashews once the batter is mixed.

5. Pour into the prepared pan and sprinkle oats on top.

6. Bake for 45–55 minutes, or until a toothpick comes out clean.

7. Cool completely, then drizzle with mango nut butter before serving.

Notes

• Swap cashews for any nut of your choice

• Stores well for 2–3 days at room temperature, or refrigerate for longer

• The mango nut butter drizzle is optional but very much recommended