Gluten-Free Mango Cake
Delightfully moist, aromatic, and naturally sweet, this Gluten-Free Mango Cake is a tropical dream come true for dessert lovers. Made with luscious mango purée, a blend of gluten-free all-purpose flour, and a touch of vanilla, this recipe strikes the perfect balance between indulgence and dietary friendliness. The soft, airy crumb is achieved through careful mixing of the ingredients, while the fresh mango adds a sunny burst of flavor in every bite. Whether you enjoy it plain, dusted with powdered sugar, or paired with a dollop of whipped cream, this gluten-free cake is perfect for special occasions or as a teatime treat. Ready in just over an hour, it’s an easy yet impressive bake that brings the joy of mango season straight to your table!
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Recipe Information
Ingredients
- 1.5 cups Mango puree
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick cooking spray, then line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Do not overmix.
Gently fold in the mango puree until the batter is just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serve the cake as it is or with a dusting of powdered sugar on top for extra sweetness.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 476.5 g | 173% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 256.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 312 mg | 24% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
