Gluten-Free Mango Vanilla Cake with Coconut Cream Frosting
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.This recipe is for a 2-tier cake. If you would like a simple 1-tier cake you will want to half the recipe below.
Equipment
- Stand Mixer or Handheld Electric Mixer
- 9-inch Round Cake Pans
- Blender or Food Processor To purée the mango filling
- Wooden Skewers These are helpful for holding the layers in place while frosting the sides of the cake.
Ingredients
Gluten-free Mango Vanilla Cake Batter:
- 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
Mango Filling:
- 2 cups Mango Chunks
- 2 tbsp Coconut Sugar
Dairy-free Coconut Cream 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
Instructions
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:
- 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!
Notes
For the 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.
Storage:
This cake is best stored in the refrigerator or somewhere cool. It can be out at room temperature for an hour or two.
