A sweet and toasty snacking cake for breakfast, brunch, or dessert! This Mango Snack Cake with Toasted Coconut Crumb recipe is whole grain, gluten-free, vegan, and top 8 allergy-free! The fun tropical flavors of mango and coconut result in a delicious baked tropical treat!
Cake and tropical goodness? Yes, please! I know, I know, I’m going to tell you to turn your oven on (now at the end of June), but I promise this mango snack cake is worth it! As you know, I am all about coffee cakes and that delectable crumb topping! I mean, who isn’t? When I spy a baked good with a crumb top, I am SO there! This “crumble” is a bit different though. Nothing classic about it, but more than delicious! Shredded coconut that’s been toasted and then tossed with some coconut milk and Swerve to make it “crumble-approved”!
You may think this mango snack cake is going to be involved and require a bunch of ingredients, but that is not the case! You actually only need SEVEN ingredients total! This cake is all about letting those tropical mango and toasty, buttery coconut flavors shine! Mango and coconut are probably my favorite tropical flavors. Pineapple is good too, but I eat my mangoes and coconut (butter) on the reg!
And by “I eat my mangoes”, I mean, “I eat my mangoes”. I’m pretty sure all Strength and Sunshine readers know I love “potentially dangerous” foods. For example, the yucca. Mangoes, however, have potential adverse reactions…when you eat the skin (i.e. the entire mango, minus the pit). So actually, to all you naysayers, it is 100% fine to eat the whole thing, which I do because it is delicious, nutritious, and I hate food waste!
Plus, that skin makes the perfect vessel for waiting the mango. I just cut round length-wise slices, usually cut those in half and then eat! Like an apple, so you can hold the skin part and get less nectar filled juice running down your hands (although that seems to be inevitable when you have a perfectly (over) ripe mango!) The riper the mango the sweeter it is. When it’s still hard and not so ripe, it tastes so sour and the skin is tougher, but I end up eating those sometimes. A quick ripening trick is to pop it in the microwave for a few minutes when you’re really in a pinch!
Mango Snack Cake with Toasted Coconut Crumb
- 1 Cup Quinoa Flour
- 1 Cup Millet Flour
- 2 Tsp Baking Powder
- ¼ Cup Erythritol
- 1 Cup Mango Puree*
- ¼ Cup Lite Culinary Coconut Milk
- Toasted Coconut Crumb:
- ½ Cup Unsweetened Shredded Coconut
- ¼ Cup Erythritol
- 1 TB Lite Culinary Coconut Milk
- Preheat the oven to 375°F.
- In a large bowl, mix together the cake ingredients into a smooth and thick batter.
- In a small pan on the stove lightly toast the shredded coconut until only slightly golden.**
- In a small bowl, mix together the coconut crumb topping until it gets clumpy.
- Pour the mango cake batter into a greased 8x8 baking pan, sprinkle on the toasted coconut crumb evenly over top.
- Bake the cake for about 20 minutes.
- Let cool before slicing into squares.
**You don't have to pre-toast the coconut. You can just let it toast in the oven on the cake.
Now, who want’s cake? I told you it was easy as pie (or cake)! Since I used my baby food hack, you don’t have to worry about any ill mango skin effects. But it’s safe…don’t worry…I’m living proof! If you do want to use fresh, you can use super ripe mango chunks and blend them into a puree or defrost some frozen mango chunks and blend them too! Whatever is easiest, right? Easy gluten-free, vegan, allergy-free baking is always appreciated! Now go bake up this mango snack cake with that delicious toasted coconut crumb!
So tell me:
+ Mango skins? I’m pretty sure I’m in the rare minority.
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