Flourless Mango Cake
Recipe: #10892
October 30, 2013
Categories: Desserts, Cakes, Almond, Mango, Central/South American, Brunch, Mothers Day, Thanksgiving, Oven Bake, Gluten-Free, more
"This is a lovely, gluten-free mango cake. The original recipe came from a cooking blog - Chocolate Chili Mango. The recipe calls for a banana, but if you want a more intense mango flavor, use all mango by substituting an additional half-mango for the banana. Be sure to use ripe, aromatic mangoes - or the taste simply won't be there."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (149.2 g)
- Calories 468.9
- Total Fat - 27.5 g
- Saturated Fat - 4.1 g
- Cholesterol - 78.1 mg
- Sodium - 129.9 mg
- Total Carbohydrate - 50.5 g
- Dietary Fiber - 4.4 g
- Sugars - 41.1 g
- Protein - 9.4 g
- Calcium - 222.6 mg
- Iron - 2 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F. Line the base and sides of a 7" round cake pan with parchment paper.
Step 2
Place the diced mango (or banana and mango combination)in the bowl of a food processor with the sugar, eggs, vanilla paste, and macadamia or coconut oil. Pulse until well mixed.
Step 3
Add the almond meal and baking powder and pulse again for a few seconds until well mixed and the batter is smooth. Remove the bowl and stir in the chopped macadamia nuts, if using.
Step 4
Pour the batter into the prepared cake pan and smooth the top. Bake in the center of the oven for about 45 – 50 minutes or until golden.
Step 5
Remove from the oven and allow to cool in the pan for 10 minutes. Place on a serving dish and cool before serving. To serve, dust with powdered sugar and slice into small wedges. You can also drizzle each slice with chocolate syrup. Yum!
Tips
- Food processor
0 Reviews
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