With the holidays upon us, it’s time to plan the menu for those festive gatherings. Today, I experimented in the kitchen with a new dessert idea. Gluten-free, dairy-free banana coconut mango cake delightfully combines your favorite fruit topped over
I had my daughter, Lexi, in mind when I created this dessert. With gluten and dairy intolerant eaters in my family, I try to create delicious dessert options she will enjoy just as much as the rest of my family. Sometimes they work and sometimes..
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 over-shadowed by the odd chalky feel left in your mouth after only a few bites. Not my idea of a worth-while dessert. This recipe has none of those characteristics, which makes it perfectly suited for the entire family.
This dessert is easy it is to make and versatile in every way. If you are not a fan of mango, use your favorite fruit puree in the cake batter in place of the mango puree. Add your choice of fruit topping like 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. Happy Holidays!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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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 the 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 the coconut flakes.
- Pour the batter into the baking pan and bake 35 minutes or until a wooden toothpick inserted in the center comes out dry. Remove them from the oven and cool completely.
- While the cake is cooling, prepare the whipped cream by spooning out the solid cream from the top of the can and placing it into a small mixing bowl. Save or discard the remaining liquid in the can. Add sugar and vanilla extract.
- Beat the cream on high until it has reached your 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 the 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
Comments
Was a bit dry as I used only one banana but more mango . I added some almond milk, maybe 1/4 a cup. I also found that the batter wasn’t sweet at all (maybe as I only had the one banana) so I added some honey .
I made mine an upside cake, adding honey and rice malt syrup to the bottom of the cake tin, and sprinkling coconut flakes then decorating with slices of mango
Fingers crossed I will let you know how it turns out.
I think your substitutes sound fantastic, Meghan! I am curious to hear how it turns out for you! Keep me posted!
Lisa
There was definitely not enough liquid to make a batter, are the coconut flour and almond meal the correct amounts as it doesn’t look like 2 1/2 cups
Hi Lill,
The measurements are correct but you will want to use almond flour not almond meal. That may have been the problem. You will notice in the photo that the batter is very thick and not runny like a traditional cake. It’s important to use large ripe bananas in the batter which gives the cake a sweeter flavor and adds moisture. The cake makes a thinner denser dessert that pairs beautifully with the fruit topping and whipped cream. I hope this helps!
Thank you, yes almond flour is obviously the difference
Glad we figured it out! Keep me posted on how it turns out if you try it again.
Lisa
It looks delicious. Thank you for sharing this recipe.
Enjoy!
Lisa