Flourless Mango Cake
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.
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/