Mango Cake (gluten, dairy & sugar-free)

 

I am so in love with this cake.

The delicate mango flavor and natural sweetness of the sorghum flour really makes a delicious cake that is yummy & healthy for breakfast, lunch, dinner, snack or anytime you want it!

Plus, when drowned with lots of honey-sweetened mango curd it makes the cake taste even better… SO much better!

I have something to share. This is my first time…ever… baking with sorghum flour.

I mostly use coconut flour for my gluten-free baking and was never really interested in experimenting with different gluten-free flours. I like to keep it simple and a lot of gluten-free recipes are not simple with all the different flours that are often used.

But while browsing through some blogs, I saw this easy gluten-free cake recipe. Now, why did that recipe stick out to me?

Because it only calls for only one flour… sorghum.

Now, I probably never would have tried to make a cake with 100% sorghum flour, but things have been different around my kitchen the last few weeks.

You see, we have a sweet gal working alongside us for the summer and she has Celiac. I’ve been making an extra effort to keep the wheat to a minimum to prevent contamination and learning what life is like to be a celiac.

So, really, the cake was for her… but we all enjoyed it!

Around here, sorghum is primarily used as animal feed (we are missionaries in the rural mountains of Honduras). I send my hubby to get me a bag of whole sorghum and made plans to change up the recipe to use ingredients that I had in hand.

Thanks to the Wonder Mill, I was able to grind (set on ‘bread’) the sorghum with no problems and the flour came out smooth & soft.

The original recipe calls for xanthan gum to bind the cake together, but not being a total gluten-free baker… I had none of that stuff in my kitchen and knew I would never find it in Honduras.

Then I thought… what about chia seeds? I can easily them find here and use them often in my kitchen.

I had great success on my first try… I was thrilled!

After we practically inhaled the cake, I made another cake a couple days later. I wanted to make sure the recipe was truly good before sharing it with you all, but we also wanted more of this cake!

The second time around was just as good, but was way better than the first cake when I decided to slather on some of my creamy honey-sweetened mango curd.

Yum!

Mango Cake (gluten-free, dairy-free & sugar-free)

 

Author:

Marillyn Beard @ just-making-noise

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It is sooo easy to make and the mango curd can easily be whipped up in less than 10 minutes the day before to give it time to thicken.

Ingredients

• 2 cups sorghum flour
• ½ cup palm sugar, maple sugar or rapadura
• 2 tsp baking soda
• 1½ tsp ginger powder
• ¼ tsp nutmeg, freshly grated if possible
• ½ tsp sea salt
• 3 Tbsp chia seeds
• 3 eggs
• 1 Tbsp vanilla extract
• 3 cups chopped mango (about 2 mangoes)

Instructions

1. Preheat oven to 350 F. Grease a 9x9 or 8x8 baking pan and set aside.
2. Grind the chia seeds in your coffee grinder.
3. Stir together sorghum flour, palm sugar, baking soda, ginger, sea salt and ground chia seeds.
4. Put eggs, vanilla, chopped mango in a blender (I used my Blendtec). Blend on high until thoroughly blended, about 20 seconds.
5. Pour the mango mixture over the dry ingredients and mix together until well combined.
6. Pour the mixture into the greased pan and bake for 25-35 minutes or until the toothpick comes out clean.
7. Slather it with mango curd and enjoy!

Notes

If I had some fresh strawberries, I would totally top the cake with fresh, sliced strawberries after spreading on the mango curd.

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