When I think of mango and coconut, I am transported to Thailand- they are famous for their mango and coconut sticky rice. While I do love that dessert, because mangos are one of my favorite fruits, I thought why not put the two tropical ingredients together and make a cake?
Although mangos are not in season yet, Trader Joe's sells mangos in their frozen section which are imported from India. I bought a bag, defrosted it and pureed it which serves as the fruity sweetener in this cake.
This low fat cake with tons of flavor has a spongelike cake consistency that is moist with pieces of mango interspersed adding a sweet surprise to every bite. This cake was inspired from The Witchy Kitchen's Mango and Coconut cake, however I have made it gluten free.
3/4 cup Oat Flour
3/4 cup Coconut Flour
2/3 Cup Packed Brown Sugar
1 Tsp. Baking Soda
1/8 Tsp. Salt
2 Ripe Mangos, pureed
3/4 Cup Almond Milk or Soy Milk
1/3 Cup Vegetable Oil
3/4 Tsp. Vanilla Extract
Flaked Coconut for topping
- Preheat oven to 350 degrees and grease a round baking pan.
- In a bowl, combine the flours, sugar, baking soda and salt. Mix thoroughly and create a well in the center. Place the almond milk, oil, mango, and vanilla in the well and mix gently till homogeneous. Pour into prepared baking pan and top with coconut. Bake for 27-30 min.