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Mango Gluten Free Gingerbread Cake
5 from 15 votes

Mango Gluten Free Gingerbread Cake

This Mango Gluten Free Gingerbread Cake combines warm spices like ginger, cinnamon, and nutmeg with sweet molasses and fresh diced mango for a unique take on classic gingerbread. The cake uses gluten-free flours and includes a coconut cream and honey frosting that adds richness and a gentle sweetness. The method involves folding whipped egg whites into the batter for lightness, creating a moist cake with a tender crumb and a subtle mango flavor.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 People
Calories: 403 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Put coconut sugar and melted coconut oil in a bowl and blend with a handheld electric mixer. 
  3. 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. 
  4. Add molasses and vanilla to the mixture and beat until well combined. Set aside. **
  5. Place the tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt and ground clove into a separate bowl and mix well.   Set aside.
  6. Stir mango with the remaining coconut flour and set aside.
  7. In a separate bowl, beat the egg whites with clean beaters to stiff peaks, stopping to scrape down the sides as needed.  Set aside.
  8. Slowly add the dry ingredients to the wet sugar/molasses mixture and beat, scraping down the sides as necessary 
  9. Gently fold in the egg whites to the mixture until no white streaks remain.
  10. Then fold the mangos gently into the cake, making sure to scrape all the coconut flour in with the mangos.
  11. 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:
  1. 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.
  2. Place the cream, along with the honey, in a large bowl and beat with an electric hand mixer until smooth and creamy.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. 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. 
  3. 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

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%)

Nutrition Facts

Serving: 12 People

Amount Per Serving

Calories 403

% 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.