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 and I made a new Gluten-Free, Dairy-Free Banana Coconut Mango Cake. 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 Icecream, and you’ll be the hit of the dinner-time show! Go nut, 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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