Home » Recipes » Desserts » Cakes » Gluten-Free Mango Blueberry Cake

Gluten-Free Mango Blueberry Cake

by Nensi Beram
4 comments

This post may contain affiliate links. Please read our disclaimer.

Jump to Recipe
Gluten-Free Mango Blueberry Cake

Recipe characteristics

  • Requires only one bowl
  • It’s quick and easy to make
  • Heavenly combination of mangoes and blueberries
  • Simple yet delicious treat that goes perfectly with a cup of coffee or tea
  • Perfect for summer gatherings
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. It is used as an alternative to wheat flour in gluten-free baked goods.
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. I haven’t tested this cake with almond meal.
  • Agave nectar: You can use maple syrup as a substitute.
  • Coconut oil: Coconut oil makes a wonderful substitute for butter and other oils.
  • Mango puree: When making mango puree, soft and ripe mangoes are the best. Check How to make mango puree for instructions.
  • Blueberries: Fresh blueberries are best.

Gluten-Free Mango Blueberry Cake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

Step 2

In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, and baking powder.

Step 3

Add mango puree (check How to make mango puree for instructions), coconut oil, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 4

Gently fold in fresh blueberries into the batter.

Step 5

Pour the batter into the prepared pan and bake for approx. 40-45 minutes ( or until a toothpick inserted in the middle comes out clean).
Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the cake from burning.

Step 6

Remove from the oven and let it cool fully before serving. Once cooled, sprinkle it with powdered xylitol and top with blueberries.

Step 7

Slice and serve.

How to store it

  • Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.

How to freeze it

  • Let the cake cool completely before freezing.
  • Freeze the slices in a single layer on a flat surface, then pile the slices into a sealed, freezer-safe container.
  • Slices can be stored in the freezer for up to 2-3 months.

Tips and how-tos

How to tell mango is ripe
  • To check if the mangoes are ripe, press the mango a little and if it feels soft, then it is ripe.
  • To ripen a mango quickly, store it on the counter in the fruit bowl or in a paper bag, with a few bananas.
How to make mango puree
  • Rinse the mango well with water and wipe it with a kitchen cloth.
  • Peel the mango and discard the peel.
  • Cut off all the flesh around the pit and discard the pit.
  • Cut the flesh into big chunks.
  • Place the mango chunks into a food processor or a blender, and blend briefly until smooth (until it forms a thick mango puree).
  • Use the mango puree immediately, or store it in a sealed container in the refrigerator for up to 3 days.
If you like this image, click below to Pin and follow us on Pinterest
Gluten-Free Mango Blueberry Cake
 
You may also like

If you enjoyed this recipe, here are a few more favorites:

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Gluten-Free Mango Blueberry Cake

Gluten-Free Mango Blueberry Cake

Nensi Beram
Gluten-Free Mango Blueberry Cake is a simple yet delicious treat with a heavenly combination of mangoes and blueberries that goes perfectly with a cup of coffee or tea.
Prep Time 20 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 212 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, and baking powder.
  • Add mango puree (check How to make mango puree for instructions), coconut oil, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries into the batter.
  • Pour the batter into the prepared pan and bake for approx. 40-45 minutes ( or until a toothpick inserted in the middle comes out clean).
    Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the cake from burning.
  • Remove from the oven and let it cool fully before serving. Once cooled, sprinkle it with powdered xylitol and top with blueberries.
  • Slice and serve.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Mango Blueberry Cake
Serving Size
 
8
Amount per Serving
Calories
212
% Daily Value*
Fat
 
11
g
17
%
Sodium
 
109
mg
5
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword blueberry mango dessert, gluten free mango cake

You may also like

4 comments

Alison Borgas August 6, 2022 - 7:12 am

Hiya, sorry to be a pain but oat flour is not considered GF here in Australia. Can you suggest another alternative?

Reply
Nensi Beram August 6, 2022 - 10:10 pm

Hi, Alison! Brown rice flour may be a good substitute.

Reply
Margaret August 7, 2022 - 2:32 pm

This looks and sounds delicious! Would like to see recipes converted to US measurements. When I look it up, the conversations differ depending on the site ..? Thank you!

Reply
Nensi Beram August 9, 2022 - 1:47 pm

Hi, Margaret! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate. A good kitchen scale is inexpensive and easy to use, and it will ensure that you have a correct measurement of the ingredients.

Reply

Leave a Comment