Mango Snack Cake with Toasted Coconut Crumb (Gluten-Free, Vegan)
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!
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 9 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Quinoa Flour
- 1 Cup Millet Flour
- 2 Tsp Baking Powder
- 1/4 Cup Erythritol
- 1 Cup Mango Puree*
- 1/4 Cup Lite Culinary Coconut Milk
- Toasted Coconut Crumb:
- 1/2 Cup Unsweetened Shredded Coconut
- 1/4 Cup Erythritol
- 1 TB Lite Culinary Coconut Milk
Instructions
- 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.
Notes
*You can blend up your own mango flesh, but baby food is the way to go!
**You don't have to pre-toast the coconut. You can just let it toast in the oven on the cake.
Nutrition
- Serving Size: 1