Just wanted to let you know that this mango-packed gluten free gingerbread cake is sponsored by my friends at The National Mango Board!
This gluten free gingerbread cake is studded with juicy, fresh mangos and spicy-sweet flavors to create a healthy, paleo-friendly, festive dessert for the Holidays!
Pin Mango Gluten Free Gingerbread Cake
Spoiler alert: mangos during the holiday season are going to be the newest latest and greatest food trend.
Whiiiich means that you should join in on being a VRY VRY chic, and ultra-trendy person, and whip up THIS mango-licious gingerbread cake recipe this Christmas season.
I mean, really, mango season is about to be BOOMING this winter. NO JOKE, mangos are available year-round so if you thought because it’s winter there won’t be mangos, WRONG!
SRSLY, so wrong.
I wish they had a mango emoji. I feel like that would just be SO perfect right now
P.S. Let’s see if it makes the cut in the 2018 emoji update! It’s coming. BE READY.
For now, I guess we must settle for REAL, FRESH, LIVE mangos <– Which is actually not “settling” at all. More like #WINNING.
Guys. There is something magical that happens in your mouth when ALL THE COMFORTING flavor that is this sweet and spicy gluten free gingerbread recipe combine with VIBRANT, JUICY, fresh mangos…and in CAKE FORM.
Gives you the fuzzy-winter-food feelins’ in your heart. Wakes up your taste buds with spicy-goodness and satisfies your hungry belly because, liiike, CAKE.
<3 <3 <3[clickToTweet tweet=”Give Christmas a tropical twist with a #paleo & #glutenfree Mango Gingerbread Cake! @Mango_board” quote=”Give Christmas a tropical twist with a #paleo & #glutenfree Mango Gingerbread Cake! @Mango_board” theme=”style2″]
Beyond being supremely delicious and adding this addicting summer-tropical-sensation to this otherwise VRY VRY “December” inspired gluten free gingerbread cake, adding some diced fresh mango is also adding a POWERHOUSE of whole-real-food nutrition to each and every tender and FLUFFY layer that your cake-loving mouth munches:
- They’re 100 calories per cup, which is muuuuch less than sugar. By adding some juicy pops of NATURAL mango sweetness, we’re able to add LESS coconut sugar to aforementioned ginger cake yumminess.
- They getcha 100% (!!!!) of your daily Vitamin C per cup, as well as packin’ over 20 vitamins and minerals <– SUPERFOOD STATUS SAY WHAAA.
- They can help maintain and regulate gut health. Which is very ON TREND right now.
RIGHT? If you’re anything like me, you’re trying to figure out how to get mangos in EVERYTHING THAT YOU EAT FOREVER. I mean, they ARE available YEAR-ROUND if you did not know.
BUT, before you go adding mangos to everything you eat for the rest of your life, lemme just give you THE SCOOP. THE 411. To be “in the know” on how to select your mango for ULTIMATE sweet-juicy-fruity-PERFECTNESS:
- Do not judge a mango by its color – just ‘cause it’s red doesn’t mean it’s ripe! It should be slightly soft when you (GENTLY!) squeeze it. It should also smell sweet at the stem.
Also, yes, I was “that girl” who was hanging out in the produce section smelling mangos in anticipation of baking up this gluten free gingerbread cake. Now you will be too.
- If you can’t find a ripe mango, just store unripe ones at room temperature until they ripen. Once they are ripe, put them in the refrigerator to slow down ripening and keep them SUPER TASTY.
- If you don’t know how to prep a mango, you can watch this video on how to cut a mango! Pinky promise that it is EASY.
And you thought you just came here for a gluten free gingerbread cake recipe didn’t you.
You are leaving with BOTH a deliciously-festive, perfectly spicy-sweet and TOTALLY fruity cake AND all kinds of knowledge to turn you into a mango-eating QUEEN. #QueenEmojiGoesHere.
If you’re looking for a slice of cake to love HARD on this holiday season, then I’m just gonna straight up tell you: IT IS THIS ONE.
And with all that nourishing-and-delicious mango goodness, it’s gonna love you RIGHT BACK.
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For the Cake
- 3/4 Cup Coconut Sugar
- 4 Tbsp Coconut Oil, melted
- 6 Eggs, at room temperature
- 1 Cup Molasses
- 4 Tsp Vanilla
- 3/4 Cup Tapioca Starch* (90g)
- 3/4 Cup + 4 tsp Coconut flour, Sifted and divided (75g)
- 2 Tbsp Ginger
- 4 Tsp Cinnamon
- 1 Tbsp Baking soda
- 1 Tsp Nutmeg
- 3/4 Tsp Salt
- 1/4 Tsp Ground Cloves
- 1 Cup Mango, diced (about 1 large mango)
For the frosting:
- 2 Cans Coconut cream, chilled overnight
- 1/4 Cup Honey
Optional mango rose garnish:
- 1-1/2 Large mangos, peeled (a vegetable peeler works great)
- Preheat the oven to 350 degrees. Line the bottom of two 8-inch cake pans with parchment paper, rubbing the sides with coconut oil. Set aside.
- Put coconut sugar and melted coconut oil in a bowl and blend with a handheld electric mixer.
- Separate the egg white and egg yolks, adding the yolks to the sugar mixture and the whites to a separate bowl to be used later.
- Add molasses and vanilla to the mixture and beat until well combined. Set aside. **
- Place the tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt and ground clove into a separate bowl and mix well. Set aside.
- Stir mango with the remaining coconut flour and set aside.
- In a separate bowl, beat the egg whites with clean beaters to stiff peaks, stopping to scrape down the sides as needed. Set aside.
- Slowly add the dry ingredients to the wet sugar/molasses mixture and beat, scraping down the sides as necessary
- Gently fold in the egg whites to the mixture until no white streaks remain.
- Then fold the mangos gently into the cake, making sure to scrape all the coconut flour in with the mangos.
- Split the cake batter between the two prepared cake pans and place them in the oven until a toothpick can be inserted in the middle and come out clean, about 29-30 mins. Let cool in the pan COMPLETELY.
To make the frosting:
- Open the cans of chilled coconut cream and scrape just the hard cream from the tops of the can, leaving the liquid at the bottom.
- Place the cream, along with the honey, in a large bowl and beat with an electric hand mixer until smooth and creamy.
- Place one cake, bottom side up, on a cake pedestal. Spread 3/4 of the cream on top, and then gently place the other layer on top, bottom side up.
- Spread a thin layer of frosting over the entire cake. It doesn't have to be beautiful, you just need to seal the crumbs. Place in the freezer until the cream feels just set, about 30 mins - 1 hour ***READ NOTES. Place the remaining cream in the refrigerator as well.
- Spread the rest of the cream over top of the cake and pipe some along the outside edge (your coconut cream needs to be pretty set to do this.) You can either then freeze the cake for another 30 minutes to set the frosting, or DEVOUR immediately.
- Slice the mangos in half. Slice 2 of the halves length-wise into VERY thin strips (about 1/8 inch or thinner.) Slice the remaining half VERY thinly width-ways.
- Start with the longest pieces of mango, laying them around the outside of the cake, overlapping just slightly. Work your way into the center using the shorter pieces.
- Roll one long piece of mango and place it into the center to create the middle of the rose.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
THIS POST IS SPONSORED BY MY FRIENDS AT THE NATIONAL MANGO BOARD. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 20 POINTS+:11 . OLD POINTS: 9
(including mango garnish – per serving based off of 12 servings.)