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Wednesday, 28 June 2017 16:38

Mango Snack Cake with Toasted Coconut Crumb (Gluten-Free, Vegan)

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Mango Snack Cake Mango Snack Cake Strength and Sunshine
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: 1 Cup Quinoa Flour
    1 Cup Millet Flour
    2 Tsp Baking Powder
    ¼ Cup Erythritol
    1 Cup Mango Puree*
    ¼ Cup Lite Culinary Coconut Milk

    Toasted Coconut Crumb:
    ½ Cup Unsweetened Shredded Coconut
    ¼ Cup Erythritol
    1 TB Lite Culinary Coconut Milk
  • Serves: 9
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy, Spring favorites, Summer favorites, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Specialty Diets: Vegan, Vegetarian
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