Simple Gluten Free Kitchen

Reader’s Request: Fresh Mango Cake

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I love mangoes, What’s there to not like – sweet, full of flavors and so versatile. No matter what you put it in, it takes the dish one level up. They are in season right now, and that makes me thrilled to share this cake recipe on simpleglutenfreekitchen. I shared this recipe in May 2014 upon a reader’s request, who was planning to have a baby shower for her gluten-free friend and, who happened to love mango desserts. The post needed a redo since the photos were not so flattering to the actual cake. And so, I thought it would be wonderful if I also make a video of this.

 

 

This is one of those dead-easy fruit-filled cake recipes that allows you to use whatever seasonal fruit you have on hand. Berries are my husband’s favorite, and I’m planning to try apples in it this fall.

The cake is soft, moist, sweet, and jam-packed with fresh mango. My previous recipe had a topping of mango cream frosting but this time I dusted it with powdered sugar. However, only do this if you are serving immediately after. The sugar will melt into the cake if it’s allowed to sit out for a very long. So plan on dusting just before serving.

 

 

I decorated my fresh mango cake with mango roses – they add so much wow factor.  You could top it with mango slices if you prefer. Though, mango roses are not that hard to make. Be sure to check out my video to see how I made them.

 

 

This cake will keep for about 2-3 days at room temperature and, gets more comforting with each passing day. However long you keep the cake, loosely cover it with plastic wrap or with upside-down plastic box and keep it in a cool, dry place, away from direct sunlight.

Quick Notes: Before we Bake Fresh Mango Cake

Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients (butter, eggs, cream, and also vanilla extract). This will ensure easier mixing and helps achieve that perfect crumb.

Pan:  It’s best to use a springform pan for this cake because it is delicate so you don’t have to  invert it.

Flour: I used almond flour, GF all-purpose flour, and 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.

Mangoes –  Look for non-fibrous mangoes. Cut mango into small pieces. I use heaped 1 cup. You might feel tempted to add more, however, too much fruit makes the cake too wet and difficult to bake so please stick to the quantity stated in the recipe. If the mangoes are too squishy don’t use it, and if they are completely firm they are not sweet enough!

Cream –  It helps to keep your mango cake so moist that you won´t be able to stop just after one slice.

 

 

This mango cake is impressive enough to serve at brunch with the girls or for a special occasion like a baby shower for your friend.  I can assure you, that everyone will be asking how you made this.

So – give this recipe a try and let me know how you like it. If you make this recipe remember to tag @simpleglutenfreekitchen on Facebook or Instagram so I can see your creation!

 

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Reader’s Request: Fresh Mango Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A heavenly mango cake that tastes like summer.

Ingredients

  • 1 cup GF all-purpose flour
  • 1/2 cup almond meal
  • 1/4 cup sorghum flour
  • 2 eggs
  • 1/2 cup butter
  • 1/2 cup white granulated sugar
  • 1 heaped cup, diced mango
  • 1/4 cup whipping cream
  • 1 tsp vanilla
  • Powdered sugar
  • Mango cheeks for making mango roses
  • fresh mint leaves

Instructions

  1. Line a 8-9"round spring form pan with parchment paper.
  2. Preheat the oven to 350 °F.
  3. In a bowl whisk together almond meal, Gf all-purpose flour, sorghum flour, baking soda and baking powder.
  4. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar for 3-5 minutes on medium high speed until light.
  5. With the mixer on low, add the eggs, one at a time then the vanilla and mix.
  6. With the mixer still on low, add flour and whipping cream (alternating between mixing) and mix until just combined (do not over mix). The batter at this point should be thick and fluffy.
  7. Fold in diced mango. Transfer batter to the prepared pan. Smooth the top.
  8. Bake in the center of a preheated oven for 30 -45 minutes, until the cake is golden brown and a toothpick inserted into the center emerges clean.
  9. Allow the cake to cool in the pan for 10 minutes, then remove on a wire rack and cool completely.
  10. Once the cake is completely cool, dust with powdered sugar.
  11. To make mango roses, slice mango cheeks into thin strips.
  12. Gently roll mango slice strips into a tight spiral. You can make small or big roses.
  13. If you’d like to add some contrast then I suggest fresh mint leaves.
https://www.simpleglutenfreekitchen.com/2022/06/fresh-mango-cake.html

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Reader Interactions

Comments

  2. 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 🙂

    Reply

      • Oh my god, balvinder! , it came out so nice with the frosting. Thank you so much 🙂
        The cake itself was easy to make, although I need to practice making the mango rose. That’s a beauty!

        Reply

          • I can’t thank you enough for helping me out with a mango cake recipe. It turned out absolutely delicious and so amazing! Even people who were not GF couldn’t believe the cake was GF!!!!!
            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.

      Reply

  4. 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.

    Reply

  5. This cake is beautiful! I made a mango cake recently and it was very dense as I added mango puree in the batter. I like this cake with a lot of mango flavour.

    Reply

    • 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.

      Reply

  6. 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.

    Reply

  9. 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! : )

    Reply

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

    Reply

  13. 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!

    Reply

  15. 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

    Reply

  17. 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.

    Reply

  18. 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:)

    Reply

  19. I love mangoes!! 😀 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?

    Reply

    • 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.

      Reply

  21. This is an amazing recipe! I can’t wait to try it, even if my rose doesn’t turn out as lovely as the one you made. Beautiful!

    Reply

    • 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.

      Reply

  24. 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.

    Reply

  27. Your cake sounds absolutely delicious and you are right- the mango roses add quite a wow factor to the cake. I can’t wait to watch your video and learn how to make them.

    Reply

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