I’m scared I’ll cause the death of a Chinese person very soon.
Ever since we moved to China, I get stared at everywhere I go. I’m not talking about the shy-glance kind of stare. I’m talking about the mouth open, eyes bright, hit-your-friend-cause-it’s-a-foreigner kind of stare. There are some rare days when I’m not aware of people staring at me, but most of the time it’s so obvious I can’t help but notice.
So, I’m guessing you’re still wondering why I’m scared to cause someones death. WELL, because people not only stare at me when they’re walking on the sidewalk, but they also stare at me when they’re operating heavy machinery like cars and electric scooters. These are the people that scare me the most. They will literally fix their eyes on me for long periods of time without watching where they’re going or slowing down their speed. So many times I’ve almost yelled out loud, “WATCH WHERE YOU’RE GOING!!!” Cars are starting to break in front of them or a Mom and her kid are stepping into the street and still they’re looking at me.
It’s not safe y’all. And unless I dye my hair black, change my eye color, shrink a couple inches and learn Chinese fluently, I’m pretty sure it’s going to keep happening for quite some time. I can’t even imaging how many more stares I’ll get if I ever have a blond, American baby strapped to my back!
It may seem like I’m joking, but I’m really not. It scares me so bad when people stare at me instead of watching where they’re going. It’s so hard for me to zone out or not be aware of my surroundings, it’s just a part of my personality, so seeing people not paying attention when they should be freaks me out! I’m just hoping no one will get hurt because they’re staring at the color of my hair!
This conversation has nothing to do with this Vegan Mango Streusel Cake. Thankfully this Vegan Mango Streusel Cake isn’t scary at all, but will only leave you feeling happy and satisfied! It’s super sweet and moist and has beautiful pieces of fresh mango laced throughout. It’s sweetened with coconut sugar, so unlike white sugar (this is at least the case for me) it won’t give you a sugar rush and crash afterwards.
I made this cake for Brett’s birthday morning (yes, we had cake for breakfast!), and all our friends loved it. It’s unique, fun and perfect for any special occasion…or just a fun treat! If you give this recipe a try, I’d love to know your thoughts in the comments below. Or, even better, take a picture a tag #theconscientiouseater on Instagram so I can see your creation!
- 1 flax egg (1 tablespoons ground flaxseed + 3 tablespoons of water)
- 1½ cups whole wheat flour
- ¾ cup coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup coconut oil, melted
- 1 cup non-dairy milk
- 1 teaspoon vanilla extract
- ¾ cup finely chopped mango
- Streusel Mixture:
- ¼ cup coconut sugar
- ¼ cup whole wheat flour
- ¼ cup shredded coconut
- 1½ teaspoons cinnamon
- 3 tablespoons coconut oil, melted
- Preheat your oven to 350 and grease an 8-inch spring form pan and set aside.
- Prepare the flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Blend the ¼ cup oil into the flour and sugar mixture until it is like cornmeal texture.
- Add in the flax egg, milk and vanilla. Stir only until just combined
- Fold in the chopped mango
- Pour ½ mixture in your greased 8" pan.
- In a small bowl combine the streusel ingredients and then sprinkle ½ of the streusel on the cake batter.
- Add the remaining batter on top (it should just barely be enough to cover the streusel filling) and sprinkle the top with the rest of the streusel.
- Bake in a 350 degree oven for 25 minutes then remove the cake and cover it with tin foil. Bake for about 10 more minutes or until a toothpick inserted into the center comes out clean.