Today, when I was searching for some gluten-free, egg-free recipes, I came across a recipe for Mango Cake. It wasn't gluten-free, but it was vegan, so I decided to try it out. Then I looked at my pumpkin spice cake recipeand decided I didn't really feel like experimenting too much, so I would just exchange the pumpkin puree for the mango puree. I also left out the molasses and spices. It turned out really good. The frosting needs a little work; it tasted really good, but it was a bit too runny. I think maybe if I refrigerated it that may be enough to firm it up. When I asked all my taste-testers if it was "blog-worthy," I got a lot of loud YESSES, so enough writing, here's the recipe:
1-1/4 Cup sorghum flour
3/4 Cup tapioca flour
3/4 Cup organic sugar
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 teaspoon guar gum
1-1/2 Cup mango puree*
1/2 Cup coconut oil
3/4 teaspoon apple cider vinegar
2 Cups organic powdered sugar**
1 Cup palm shortening
1/4 Cup mango puree
Preheat oven to 400 degrees. Mix together all the dry ingredients, add in the mango puree and coconut oil. Once mixed, add in apple cider vinegar. Place in greased 8-inch cake pan. Bake at 400 degrees for 20-25 minutes, when toothpick comes out clean. Let cool. Transfer to a plate and frost once it has cooled (if you can wait ;) ). For the frosting: mix the mango and palm shortening, gradually add in the powdered sugar. Blend until smooth.
*I used three mangos and pureed them in my Vitamix with a few tablespoons of water. I had a small amount of mango leftover (not sure how much) but two mangos would probably be enough. The mangos also weren't ripe, actually they were really tart, so if you're using really ripe mangos, you many want to cut back on the sugar, so it's not too sweet, especially with the frosting!
**For corn-free powdered sugar, blend 1 cup of sugar with 1 Tablespoon arrowroot powder
I've linked this to the Friday Foodie Fix at the Whole Gang.