With this cake you will find its sweetness light and satisfying while the texture is somewhat dense and very moist. Totally a summer cake that would be perfect served at a picnic or tea party!
Author: Marillyn Beard
Ingredients
2 cups diced fresh or frozen mango
½ cup coconut sugar or rapadura
3 eggs
1 tsp vanilla extract
¼ cup melted butter or coconut oil
2½ cups almond meal
2 tsp baking powder
Instructions
Preheat oven to 350 F.
Line the base of a 9" springform cake pan with baking paper and grease the sides, if needed.
In a food processor or blender, mix together mango, sugar, eggs, vanilla extract & butter or coconut oil. Pulse until well mixed.
Add the almond meal and baking powder and pulse again for a few seconds the batter is smooth.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes or until golden brown.
Remove from the oven and allow to cool in the pan for at least 10 minutes. When cooled enough, turn the pan onto a serving dish and allow to cool further before serving.
Serve topped with fresh mangoes or mango curd along with a dusting of grounded coconut flakes. Enjoy!
Notes
If you use frozen mango, please allow it to thaw until slightly soft. I used a 9" springform pan, but you can use a smaller one. Just be prepared to bake it for a little longer if needed.
Recipe by Just Making Noise at https://just-making-noise.com/flourless-mango-cake/