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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!

Ingredients

Scale

Instructions

  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the cake ingredients into a smooth and thick batter.
  3. In a small pan on the stove lightly toast the shredded coconut until only slightly golden.**
  4. In a small bowl, mix together the coconut crumb topping until it gets clumpy.
  5. Pour the mango cake batter into a greased 8x8 baking pan, sprinkle on the toasted coconut crumb evenly over top.
  6. Bake the cake for about 20 minutes.
  7. 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.

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