Gluten Free Almond Flour Mango Cake
Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.
This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.
Here's what I used...
- Wet ingredients
- 1 cup mango puree
- 3 eggs
- 2 tsp vanilla extract
- 1/4 cup vegetable oil (or butter)
- Dry ingredients
- 2.5 cups of Almond flour
- 2 tsp baking powder
Process
- First mix all the wet ingredients in a clean bowl using a wire whisk
- Then add in the baking powder & almond flour
- Mix nicely using a spatula - DO NOT USE Wire whisk
- Transfer the contents to a greased 10 inch round cake tin
- Bake until tooth-pick comes out clean on 325 F for about 30 mins
- Note : Keep the cake pan in the middle rack of the oven.
This gluten-free almond flour mango cake looks absolutely delightful! I love how you’ve combined healthy ingredients with vibrant tropical flavor—perfect for anyone looking for a nutritious yet indulgent treat. The use of almond flour not only makes it gluten-free but also adds a lovely nutty texture. Your detailed instructions make it so approachable, even for novice bakers. Creating recipes like this is even more enjoyable in a well-designed kitchen. For anyone planning a kitchen upgrade, partnering with professionals like R for Remodelers can really elevate the space. Thanks for sharing this tasty and wholesome recipe!
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