Mango Vanilla Cake with Coconut Cream Frosting: Gluten-Free

This gluten-free mango vanilla cake with a dairy-free coconut cream frosting is a tropical delight! The cake is so refreshing, flavorful, and moist with the right amount of sweetness! This cake is also free of refined sugars, making this a healthy option for anyone wanting to eat healthier while still enjoying delicious desserts.

I have been following an anti-inflammatory diet for about a decade now and I love creating recipes that fit into my healthier diet while not compromising on taste and quality.

This week we celebrated my 38th birthday and my niece’s 3rd birthday. My niece requested a mango cake which sounded absolutely delicious! My niece and I share many of the same diet parameters so I set out to make a gluten-free, dairy-free, refined sugar-free cake that we could both enjoy.

Keeping with the spirit of all things mango and tropical, we also made fish taco’s with a mango salsa! We actually did an entire taco bar spread for the family to enjoy. We had everything from fish, elk, to ground beef tacos with quite the assortment of toppings, it was wonderful!

Throughout the day, in all her excitement, my niece was calling this a ‘mango taco’ cake! This cake was definitely a hit and I will plan to make it again sometime. I think it would be even better in the summer months when mangoes are at their peak season!

This Gluten-free Mango Vanilla Cake has Beneficial Ingredients:

Yes, even a cake can have some ingredients with health benefits! However, it is still good to consume all things in moderation.

Almond Flour: Is a good source of fiber and healthy fats which help with our gut-health and stabilizing our blood sugar. That makes it a wonderful ingredient to have in a cake that has added sugars. Almond flour also has protein, vitamins, and magnesium. This is my go-to flour for baking with.

Coconut Cream: This non-dairy alternative is not only tasty, it is rich in vitamins and minerals. Coconut cream is considered an anti-inflammatory food due to the antioxidants and lauric acid. Overall this is a really healthy fat!

Mango: This tropical fruit is high in vitamin C and antioxidants which help to boost the immune system. It also contains so many other vitamins and minerals that help with cognitive function and overall health. Mangoes are loaded with polyphenol antioxidants which help combat inflammation, decrease free-radicals and promote cellular health.

Maple: This natural sweetener is loaded with antioxidants and minerals like magnesium, potassium, zinc, and calcium.

Gluten-Free Mango Vanilla Cake Ingredients:

Cake Batter:

This makes two 9-inch round cakes for a double layer cake. You can half the recipe if you only want a small single layer cake.

• 10 Egg Whites, room temperature
• 1/2 cup Coconut Cream (full-fat)
• 1/2 cup Coconut Oil (softened)
• 1/2 cup Coconut Sugar
• 1/2 cup Maple Syrup
• 4 tsp Pure Vanilla
• 1 1/2 tsp Lemon Juice
• 3 cups Almond Flour
• 6 tbsp Coconut Flour
• 6 tbsp Arrowroot Powder
• 1 tsp Baking Soda

Filling:

• 2 cups Mango Chunks
• 2 tbsp Coconut Sugar

Frosting:

• 2 cans Coconut Cream (Full-fat, Chilled)
• 3 tbsp Maple Syrup
• 3 tbsp Coconut Sugar
• 3/4 tsp Vanilla
• 3 tbsp Arrowroot Powder
• 1 tbsp Coconut Flour
• Optional: 2 tbsp Palm Shortening (this can be used to help thicken the frosting texture)

Topping:

• 1 cup Mango Chunks
• Shredded Coconut

Helpful Equipment:

For mixing the cake batter, I used my Kitchen Aid Stand mixer with the whisk attachment. An alternative would be to use a large mixing bowl with an electric handheld mixer.

You will need two 9-inch round cake pans.

It is also helpful to have a blender or food processor to purée the mango for the filling. If you don’t have one you can just finely dice up the mango and mix in the coconut sugar by hand.

Wooden skewers are helpful for holding the cake layers in place while frosting the cake.

How to Make This Gluten-free Mango Vanilla Cake:

Gluten-Free Mango Vanilla Cake Batter:

Preheat your oven to 325℉.

Prepare your cake pans by cutting and placing a piece of parchment paper in the bottom. I also like to spread a little avocado or coconut oil to grease the sides of the pan. Set aside.

Separate your egg yolks and whites. Place the egg whites in your mixing bowl.

Whisk the egg whites on medium speed with your mixer for about 2-4 minutes or until soft peaks form.

Gently remove the egg whites from your mixing bowl and set aside for now.

Place the coconut cream, coconut oil, coconut sugar, maple, vanilla, and lemon juice in the mixing bowl. Mix on medium-high speed until everything is combined well.

Add in the almond flour, coconut flour, arrowroot powder, and baking soda. Mix on medium speed until you have a smooth batter. You may need to scrape down the sides and mix again.

Gently fold the egg whites into the batter. Continue folding in the egg whites until they are thoroughly incorporated into the batter.

Divide the batter into your two prepared cake pans.

Place in the oven and bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Mango Filling:

• Combine the 2 cups of mango chunks and 2 tbsp coconut sugar in a small blender.

• Blend together until smooth or desired consistency is reached.

Dairy-Free Coconut Cream Frosting:

I like to use coconut cream that has been refrigerated for at least a few hours, this allows the thick cream to separate to the top of the cans. I also find it helpful to place the whisks for my mixer and the bowl I plan to use in the freezer or fridge. When working with coconut cream for whipped cream or frosting it is best to keep it cool as much as possible.

• Be careful not to shake/mix the cans of coconut cream. Remove the thickened coconut cream from the top portion of the cans and place in the chilled bowl. I like to save the coconut water left at the bottom of the can. It is great in smoothies or other beverages, as it is very hydrating!

• Use an electric mixer or a stand mixer with the whisk attachment. Whisk the coconut cream until it is smooth and soft peaks form.

• Add in the Maple Syrup, Coconut Sugar, Vanilla, Arrowroot Powder, and Coconut Flour. Whisk together until smooth and fluffy.

• Sometimes, I will place the frosting back in the fridge for a little bit before frosting the cake. If you used chilled ingredients this step may not be necessary.

Assembling the Cake:

• Make sure the cakes have cooled completely. Place the first cake on a cake plate or platter.

• Spread half of the filling on top of this cake layer.

• Gently place the other cake on top of the filling layer.

• Spread an even layer of frosting over the top and the sides of the cake. Optional: Save a little of the frosting for decorative piping.

• Use the remaining mango filling on the top of the frosted cake. Top with fresh mango chunks.

• If desired, sprinkle shredded coconut over the top of the cake.

Enjoy!

How should I store the mango vanilla cake?

This cake is best stored in the refrigerator or somewhere cool. It can be out at room temperature for an hour or two.

Variations for this Cake:

• If you want some more mango in this cake, you can dice up some fresh mango and add it to the cake batter before baking. I would use about 1 cup of diced mango chunks. To avoid a wet cake, I would also considering adding a little bit more flour or arrowroot powder to absorb some of the liquid from the fresh mango.

• This recipe is for a 2-tier cake using 9 inch round cake pans. If you want a 3-tier cake you can divide the batter into three 6 inch cake pans. The bake time would need to be adjusted slightly.

• On the other hand, if you just wanted a simple 1 tier cake, cut the recipe in half and use just one 9-inch cake pan. Then use the mango filling as a topping.

• I made the batter of this cake just a simple vanilla cake batter so that it can easily be used with other fillings, toppings, and frosting flavors!

• To make this with another fruit like raspberry, follow the same recipe but just replace the mango with raspberry or the fruit of your choice.

• To make a chocolate frosting, follow the same recipe but add 3-4 tbsp of cacao powder.

Tips for Making This Mango Vanilla Cake:

• It is best to set the eggs out at room temperature for a few hours before baking the cake. If you forget to do this you can place them in a bowl of room temperature water for a short time to speed up the process.

• Full fat coconut cream works best for this recipe. You will want to refrigerate your coconut cream the night before making this cake recipe. I prefer to keep a few jars in my fridge at all times. Using refrigerated coconut cream makes it easy to scrape the full fat off the top of the jar as the liquid separates to the bottom when refrigerated.

• I like to place a shallow baking sheet with a small amount of water on the bottom rack of the oven while the cake is baking. This helps create steam and more moisture in the cake.

• The cake can be baked a couple days in advance. Store it in the fridge and bring it to room temperature before adding the filling and frosting.

Be Sure to Pin this Delicious Recipe for Later: