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!
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