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
- 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.
How to make it
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
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Gluten-Free Mango Blueberry Cake
Ingredients
- 80 g white rice flour
- 80 g oat flour
- 40 g almond flour
- 2 teaspoons baking powder
- 200 g mango puree
- 60 ml coconut oil
- 70 ml agave syrup
- 120 g blueberries
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.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Hiya, sorry to be a pain but oat flour is not considered GF here in Australia. Can you suggest another alternative?
Hi, Alison! Brown rice flour may be a good substitute.
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!
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.
How many mangoes does it usually take to make 200 grams of purée?
Hi, Charlene! 1 whole mango (weighing 8-9 ounces) should be enough.