Mango Gluten-Free Gingerbread Cake recipe

Warm, spiced, and perfectly moist — this Mango Gluten-Free Gingerbread Cake blends the cozy flavors of cinnamon, ginger, and molasses with a bright tropical touch of mango. It’s topped with a light coconut cream frosting for a naturally sweet and dairy-free finish. A showstopper dessert that’s both indulgent and wholesome!

Ingredients of Mango Gluten-Free Gingerbread Cake recipe

For the Cake

• 3/4 cup coconut sugar
• 6 large eggs (separated)
• 4 tsp pure vanilla extract
• 3/4 cup coconut flour
• 3/4 cup tapioca starch
• 1 cup molasses
• 4 tbsp coconut oil (melted)
• 2 tbsp ground ginger
• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp baking soda
• 3/4 tsp salt
• 1 cup diced mango

For the Frosting

• 2 cans coconut cream (chilled overnight)
• 1/4 cup honey

Optional Mango Rose Garnish

• 1½ large mangoes, very thinly sliced

 Instructions to make Mango Gluten-Free Gingerbread Cake recipe

Make the Cake

1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides with coconut oil.
2. In a large bowl, beat together the coconut sugar and melted coconut oil using an electric mixer.
3. Separate the eggs — add yolks to the sugar mixture and place whites in a separate bowl.
4. Add molasses and vanilla to the sugar mixture; beat until smooth and fully combined.
5. In another bowl, mix the dry ingredients: tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt, and cloves.
6. Toss the diced mango with a bit of the coconut flour and set aside.
7. With clean beaters, beat egg whites until stiff peaks form.
8. Gradually add dry ingredients to the molasses mixture, beating gently to combine.
9. Fold in the egg whites until no white streaks remain. Then gently fold in the mango and any remaining flour.
10. Divide the batter evenly between the pans and bake for 29–30 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cakes cool completely in the pans before frosting.

Make the Frosting

1. Open the chilled cans of coconut cream. Scoop out only the solid cream (leave the liquid behind).
2. Beat the cream and honey together until smooth and fluffy.
3. Place one cooled cake layer (bottom side up) on a serving stand. Spread ¾ of the frosting on top.
4. Gently place the second layer (bottom side up) on top and apply a thin crumb coat to seal in crumbs.
5. Chill the cake in the freezer for 30–60 minutes until the frosting is set.
6. Spread the remaining frosting over the cake and pipe along the edges if desired.
7. For a firmer texture, freeze again for 30 minutes, or serve immediately for a soft, creamy finish.

Optional Mango Rose Garnish

1. Slice the mango halves into very thin strips (about 1/8 inch or thinner).
2. Arrange the longest strips around the outer edge of the cake, overlapping slightly.
3. Continue layering shorter slices inward to form petals.
4. Roll one long piece into a spiral for the center of the rose.