With the arrival of summer upon us, it’s time to get creative and take advantage of the abundance of fresh fruits that are now in season.
Today, I decided to experiment in the kitchen with this new Gluten-Free, Dairy-Free Banana Coconut Mango Cake recipe.
Since my daughter, Lexi, is strictly gluten and dairy-free, I make an effort to come up with new recipe ideas that she can enjoy too. Sometimes they work and sometimes…well…not so much.
Today I achieved success!
There are so many things I like about this recipe including its flavor and texture.
In my experience, gluten-free baked goods can often be dull and dry with a taste that is over-shadowed by the odd chalky feeling left in your mouth after only a few bites.
Not my idea of a worth-while dessert if you ask me. This recipe, however, has none of those characteristics which makes it perfect for the entire family, even those who aren’t limited by food intolerances.
This dessert is easy to make and utterly versatile in every way.
Use your favorite fruit puree in the cake batter in place of mango puree. Add your choice of fruit topping including raspberries, blueberries, strawberries, peaches, pears, bananas, or a combination of all. Use heavy whipped cream instead of coconut whipped cream if you aren’t serving it to a dairy-intolerant eater.
If you really want to have some fun, serve it with my Frozen Banana Ice cream, and you’ll be the hit of the dinner-time show!
Go nuts, and have fun with this dessert. After all, isn’t that what dessert is supposed to be? Fun and delicious? I declare a resounding “Yes!” Enjoy.
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
pieces
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- 1 1/4 cup almond flour
- 1 /4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup mango puree
- 2 large eggs, beaten
- 3 large ripe bananas, mashed
- 3/4 cup shredded coconut, sweetened
- 1 can coconut milk, full-fat refrigerate for 24 hours before preparing
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
Ingredients
Coconut Whipped Cream
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|
- Preheat oven to 350° F. Grease a small 9 x 7 baking pan and set aside.
- Combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, mango purees, eggs, and bananas in a large bowl and mix well.
- Fold in coconut flakes.
- Pour batter into the baking pan and transfer to the oven to bake for 35 minutes or until a wooden toothpick inserted in the center comes out dry. Remove from oven and let cool completely.
- While cake is cooling, prepare the whip cream by spooning out the cream from the top of the can and placing it into a small mixing bowl. Save or discard remaining liquid in the can. Add sugar and vanilla extract.
- Beat the cream on high until desired thickness. Refrigerate until cake has completely cooled.
- Place the cake on a serving plate. Using your favorite fruit, place one layer of fruit on top of the cake. Gently spread the coconut whip cream on top of fruit and serve immediately or refrigerate until ready to serve.
Suggestions:
You can use any size or shape of a small cake pan or bread pan.
Watch the bake time as it will change depending on the pan you use.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com