Mango Gluten Free Gingerbread Cake
User Reviews
5
Mango Gluten Free Gingerbread Cake
Description
The Mango Gluten Free Gingerbread Cake brings together coconut sugar, coconut oil, molasses, and warm spices—such as ginger, cinnamon, nutmeg, and ground cloves—with gluten-free flours like tapioca starch and coconut flour. Fresh diced mango is folded into the batter to add moisture and subtle fruit notes. The recipe carefully separates and whips egg whites to stiff peaks before folding them into the batter, contributing to a lighter texture despite the dense spices and flours.
This cake is baked in two 8-inch pans and finished with a frosting made from chilled coconut cream and honey, adding a creamy and sweet topping that complements the spiced cake base. An optional mango rose garnish can be created using peeled mango slices to enhance the presentation.
The cake’s flavor features the classic combination of gingerbread spices with the added freshness from mango, yielding a moist and flavorful dessert. Because the frosting may take on a mottled appearance when it interacts with the cake’s surface after sitting, serving the cake soon after frosting helps maintain a clean look, though the mottled effect does not impact taste.
Weighing gluten-free flours carefully and following the mixing steps precisely is important for the best outcome, particularly managing beaten egg whites and adding ingredients in the specified order to prevent issues with texture and structure.
Ingredients
For the Cake
- 3/4 Cup coconut sugar
- 4 Tbsp coconut oil melted
- 6 egg at room temperature
- 1 Cup molasses
- 4 Tsp vanilla
- 3/4 Cup tapioca starch 90g
- 3/4 Cup coconut flour Sifted and divided (75g, 4 teaspoons
- 2 Tbsp ginger
- 4 Tsp cinnamon
- 1 Tbsp baking soda
- 1 Tsp nutmeg
- 3/4 Tsp salt
- 1/4 Tsp cloves ground
- 1 Cup Mango diced (about 1 large mango
For the frosting:
- 2 Cans coconut cream chilled overnight
- 1/4 Cup honey
Optional mango rose garnish:
- 1-1/2 Mango peeled (a vegetable peeler works great, large
Instructions
- Preheat the oven to 350 degrees. Line the bottom of two 8-inch cake pans with parchment paper, rubbing the sides with coconut oil. Set aside.
- Put coconut sugar and melted coconut oil in a bowl and blend with a handheld electric mixer.
- Separate the egg white and egg yolks, adding the yolks to the sugar mixture and the whites to a separate bowl to be used later.
- Add molasses and vanilla to the mixture and beat until well combined. Set aside. **
- Place the tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt and ground clove into a separate bowl and mix well. Set aside.
- Stir mango with the remaining coconut flour and set aside.
- In a separate bowl, beat the egg whites with clean beaters to stiff peaks, stopping to scrape down the sides as needed. Set aside.
- Slowly add the dry ingredients to the wet sugar/molasses mixture and beat, scraping down the sides as necessary
- Gently fold in the egg whites to the mixture until no white streaks remain.
- Then fold the mangos gently into the cake, making sure to scrape all the coconut flour in with the mangos.
- Split the cake batter between the two prepared cake pans and place them in the oven until a toothpick can be inserted in the middle and come out clean, about 29-30 mins. Let cool in the pan COMPLETELY.
To make the frosting:
- Open the cans of chilled coconut cream and scrape just the hard cream from the tops of the can, leaving the liquid at the bottom.
- Place the cream, along with the honey, in a large bowl and beat with an electric hand mixer until smooth and creamy.
- Place one cake, bottom side up, on a cake pedestal. Spread 3/4 of the cream on top, and then gently place the other layer on top, bottom side up.
- Spread a thin layer of frosting over the entire cake. It doesn't have to be beautiful, you just need to seal the crumbs. Place in the freezer until the cream feels just set, about 30 mins - 1 hour ***READ NOTES. Place the remaining cream in the refrigerator as well.
- Spread the rest of the cream over top of the cake and pipe some along the outside edge (your coconut cream needs to be pretty set to do this.) You can either then freeze the cake for another 30 minutes to set the frosting, or DEVOUR immediately.
OPTIONAL GARNISH:
- Slice the mangos in half. Slice 2 of the halves length-wise into VERY thin strips (about 1/8 inch or thinner.) Slice the remaining half VERY thinly width-ways.
- Start with the longest pieces of mango, laying them around the outside of the cake, overlapping just slightly. Work your way into the center using the shorter pieces.
- Roll one long piece of mango and place it into the center to create the middle of the rose.
Notes
- Weigh gluten-free flours accurately for reliable results in this cake.
- Follow the ingredient addition order carefully to maintain proper texture.
- Avoid letting beaten egg whites sit too long to prevent deflation.
- The frosting may appear mottled after sitting; serve immediately for a cleaner appearance if preferred.
- Consider using the optional mango rose garnish for an elegant decorative touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12People
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 18.7g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 93mg | 31% |
| Sodium | 207mg | 9% |
| Potassium | 492mg | 10% |
| Fiber | 2.9g | 12% |
| Sugar | 43.4g | 87% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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