Reader’s Request: Fresh Mango Cake

There’s something about mangoes that everyone just loves. Apart from being delicious on their own, mangoes are great in salsas, stir fry and desserts.  They are in season and that makes me thrilled to share this cake recipe on simpleglutenfreekitchen. This is also a request from a reader, who is planning to have a baby shower for her gluten free friend and, who happens to love mango desserts.

 

 

I really wanted to post a recipe for mango cake last year, but time just seemed to have gotten away from me before I had the chance. So, when Mary Jo asked for help with a mango cake and, I spotted some firm, ripe (non-fibrous) sweet mangoes  in the market, I thought it was about time. This is a basic fruit filled cake recipe that allows you to use whatever seasonal fruit you have on hand. I use half nut flour and half brown or white rice flour mix in such cake recipes. Some times I also add a tbsp or two of freshly ground quinoa or sorghum flour for a more whole grain boost. Whichever flour combination you use, just make sure the batter is thick to hold the delicate mango pieces. The batter for this cake should not be too sweet since mangoes provide sweetness of their own. The top of the cake is covered  with mango cream frosting plus served with  mango slices, which in my opinion are important  for more intense mango flavor.

 

 

This is a perfect cake recipe for any summertime get together and celebration or just an after dinner dessert.

 

 

Reader’s Request:Fresh Mango Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-9 slices

A heavenly mango cake that tastes like summer.

Ingredients

  • 1 cup almond meal
  • 3/4 cup brown rice flour mix (or make it 1 cup and omit sorghum flour)
  • 2 tbsp sorghum flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 3 eggs
  • 1/2 cup butter
  • 1.5 cup mango, diced
  • 1 tsp vanilla extract
  • Mango cream frosting
  • 1/3 cup whipping cream
  • 1/4 cup icing sugar
  • 1/3 cup fresh mango puree (peel, chop and blend fresh mango)
  • mango slices for decoration

Instructions

  1. Preheat the oven to 350 °F. Grease a 8-9"spring form pan and line the base with parchment paper.
  2. In a bowl whisk together almond meal. brown rice flour mix, sorghum flour (if using) and baking powder.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for 3-5 minutes on medium high speed until light.
  4. With the mixer on low, add the eggs, one at a time then the vanilla and mix until the batter is smooth.
  5. With the mixer still on low, add dry ingredients and mix until just combined (do not over mix). The batter at this point should be thick and fluffy (if not add a tbsp of flour)
  6. Transfer about 1/3 of the batter to the prepared pan. Then add diced mango to the remaining batter and spread it on top.
  7. Bake in the center of a preheated oven for 30 minutes, until the cake is set and a toothpick inserted into the center emerges clean.
  8. Allow the cake to cool in the pan for 10 minutes, then remove on a wire rack and cool completely.
  9. Once the cake is completely cool make the frosting.
  10. In a small bowl whip cream with a whisk until soft peaks form, add icing sugar and whisk some more until stiff.
  11. Gently fold in mango puree.
  12. Spread frosting on the top of the cake, decorate with mango slices as desired.
  13. Keep it in the fridge for 30 minutes before serving.
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This post was shared on Gluten Free Fridays, Allergy Free Wednesdays, Gluten Free Wednesdays.

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44 thoughts on “Reader’s Request: Fresh Mango Cake

  1. Ooo, this looks great balvinder! I am not sure if I could make that mango rose on top but will certainly let you know how everything goes. Thanks you so much for all the effort! Will give a trial this weekend :-)

      • Oh my god, balvinder! , it came out so nice with the frosting. Thank you so much :-) Its really easy to make, although I have to practice making the mango rose. That’s a beauty!

          • I can’t thank you enough for helping me out with a mango cake recipe which turned out absolutely delicious and so amazing! Everyone loved it and my dear gluten free friend asked for your blog address :-)
            Keep up the good work Balvinder and many thanks!

    • If you click on the word ‘rice flour’ it will take you to my flour pantry page, and there you will find how to make rice flour mix. You can also use store bought all purpose flour,of course gluten free in place of rice flour mix.

  2. Looks so good I think I could eat it without the frosting. I am not GF but I make things at times for a couple people.

    • Yes,it does have a lot on mango flavor. I agree with mango puree the cake comes out very dense. Even when you are adding diced mangoes you should avoid using soft fleshed mangoes.

  3. Gorgeous cake and photos. I just adore mango cakes and here in HK there are so many to choose from it never dawned on me to make my own until now. Thanks for the inspiration.

  4. So lovely! My husband and I love mangoes and I think it’s so nice you’re taking your readers’ requests like this. That rose is truly beautiful and a great bonus. Needless to say, I want some! : )

  5. Bal , it looks very delicious ! A doable gluten-free cake and one of your easiest recipe :D Will have to hunt for that brown rice mix .

  6. Well done, Bal! The cake looks outstanding! Such great texture in the cut slices and that mango rose is just beautiful. This is a mango lovers dream come true!

  7. As you can see I have taken a look at your site because I’m very curious about mango and its recipes. I have learnt a lot from your page. Thanks Bavinder :) )
    Loretta

  8. Oh Balvinder a Mango cake how fantastic and beautiful! I love mangoes and would love to have a slice of this. Great recipe, thanks for sharing. The mango rose on top is so pretty.

  9. so glad a reader requested this! It is absolutely amazing. I love the rose flower on top. you did such an amazing job on both the baking and decoration of it. This would be a slice of heaven:)

  10. I love mangoes!! :D Just can’t get enough of them :) I usually buy a lot in summer and freeze some so I can have access to mangoes in winter, though I usually only use the frozen ones in desserts/drinks because it’s not as good as a fresh one. You cake looks amazing! Love the mango rose on top- I tried to make one once, but it fell apart :( Any tips?

    • I too freeze two bags of mangoes for smoothie and stuff. I am so glad you loved the cake and the mango rose. Thank you, Von!
      Making a mango rose is not difficult. You just pick the right mango, it should neither be hard nor too soft. Cut the flesh n very thin slices with a sharp knife. Then build the rose by rolling a small piece of mango in the center, then add slices (petals) close to it, making sure that each slice covers the seam of previous slice…And one more thing , the mango you choose should be non fibrous.

    • Absolutely Linda! I have made it with coconut flour, it was very very tasty but sinks in the middle and the diced mango also settles at the bottom. So if you make you need to add some other flour to give stability.

  11. Oh my god, this looks so divine, and with this little rose in the middle it is absolutely a cake I would not want to miss. Your cake can put a smile on anyone’s face.

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