Transform a winter classic into a year-round favorite with this recipe for a luscious dessert that’s both familiar and a little unexpected!
Who says gingerbread is only for the holidays—or cookies? This mango gluten-free gingerbread cake recipe transforms a classic winter favorite into a treat you’ll reach for all year long. With plenty of spice, chunks of luscious mango, a cloud of coconut cream frosting, and a gluten-free batter, this is one dessert everyone will fall in love with.
Each bite of this cake delivers rich moistness, thanks largely to the juicy mango. The warm spices give cozy fall vibes, but the mango brings to mind long, sun-filled days. And the frosting is sweetened with honey, so it stops short of cloying with creamy notes of vanilla and coconut.
Don’t be intimidated by all the steps in this recipe! Each one brings you closer to a truly unique dessert, and it’s not much more complicated than any other cake recipe. I’ve included directions for achieving that stunning mango rose decoration, too.
Whether you’re serving this beauty at a spring brunch, a summer celebration, an autumn afternoon tea, or a winter gathering, it brings familiar flavors and a little something unexpected to the table!
How to make a mango rose cake decoration
Want to take this cake from merely delicious to jaw-droppingly gorgeous? You’ll need two ripe but firm mangos—plus a steady hand and a bit of patience—to make a large rose topper for it. Here’s how:
- Slice both mangos in half, cutting along the pits to yield four halves. Reserve one half for snacking or another use—you’ll need three halves for the rose decoration.
- Peel the three halves and place them cut side down on a cutting board. Using a sharp knife or mandoline, slice two of the halves lengthwise into very thin strips, about an eighth of an inch or thinner. Slice the remaining half crosswise into very thin rounds.
- Begin decorating with the longest strips. Arrange them around the outer edge of the cake, overlapping each slice slightly to resemble rose petals.
- Work inward, layering progressively shorter strips, slightly overlapping each layer above the last, and angling pieces as you move towards the center.
- For the rose’s heart, roll up one long mango strip tightly and nestle it in the center, forming the middle “bud.”
- If desired, fill small gaps near the center with thin mango rounds or additional short strips to emphasize a full, dimensional rose effect.
How do I store leftovers?
Store leftover mango gluten-free gingerbread cake in an airtight container or wrapped tightly in plastic wrap in the fridge. It’ll stay moist and fresh for up to 5-7 days. Before enjoying, allow slices to warm to room temp for the best texture and flavor. You can also freeze this cake—frosted or unfrosted—for up to 3 months, wrapped in plastic wrap and placed inside a freezer-safe bag to prevent freezer burn. Thaw overnight in the fridge, then let it come to room temp for about 1-2 hours to restore moisture and flavor.
Serving suggestions
Serve this mango gingerbread cake as an after-dinner dessert or special occasion treat. It pairs especially well with a steaming cup of Café de Olla. If you’d like to add even more deliciousness, pair slices with scoops of Cottage Cheese Ice Cream or this Healthy Ice Cream Recipe With Chocolate And Pomegranate.
Ingredients
For The Cake:
- 3/4 cup coconut sugar
- 4 tablespoons coconut oil melted
- 6 eggs at room temperature
- 1 cup molasses
- 4 teaspoons vanilla
- 3/4 cup tapioca starch about 90 grams
- 3/4 cup plus 4 teaspoons coconut flour sifted and divided, about 75 grams
- 2 tablespoons ground ginger
- 4 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup fresh mango diced, about 1 large mango
For The Frosting:
- 2 13.5-ounce cans unsweetened coconut cream chilled overnight
- 1/4 cup honey
Instructions
- Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment and grease the sides with coconut oil.
Make The Cake:
- In a large bowl, blend the coconut sugar and melted coconut oil with a handheld mixer.
- Separate the eggs. Add the yolks to the bowl, and place the whites in a separate clean bowl.
- Beat in the molasses and vanilla until smooth.
- In a separate bowl, whisk together the tapioca starch, 3/4 cup of the coconut flour, the ground ginger, cinnamon, baking soda, nutmeg, salt, and cloves.
- In a small bowl, toss the diced mango with the reserved 4 teaspoons of coconut flour. Set aside.
- With clean beaters, whip the egg whites to stiff peaks.
- Add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the beaten egg whites with a spatula, being careful not to deflate them.
- Fold in the flour-coated mango (with all flour) until just incorporated.
- Divide batter evenly between the two prepared pans. Bake for 29–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in the pans.
Make The Frosting:
- Scoop the solid coconut cream from the two chilled cans and leave the liquid behind. Place in a mixing bowl with honey.
- Beat with an electric mixer until smooth and fluffy.
Frost And Assemble The Cake:
- Unmold the cooled cakes. Place one layer bottom-up on a serving plate or cake pedestal. Spread about three-fourths of the frosting on top.
- Place the second layer (also bottom-up) over the first. Apply a thin “crumb coat” of frosting over the entire cake. Freeze until set, 30-60 minutes. Cover and chill the remaining frosting.
- Once the crumb coat is set, spread the remaining chilled frosting evenly over the cake. If desired—and the coconut cream is very cold and thick—pipe swirls along the edge.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
What can I use instead of coconut flour? Maybe sweet potato flour, tigernut, cassava, oat flour??
Hi Denise, Cassava flour or Almond flour should work. You just need to be carefull with the quantities as they have difference density.
That mango gingerbread cake looks & sounds yummy! Can’t wait to try this! Thank you.
My pleasure 🙂