Wednesday, July 15, 2009

Gluten Free Mango Upside-Down Cake

I have had this recipe bouncing around in my head for quite some time, and was going to make it for the 'Go Ahead Honey' theme of fruit desserts but was too busy to experiment. Anyways, I finally made this the other day and it turned out well. Of course the cake is gluten, dairy, and soy free, and uses sucanat and some agave to sweeten.

I liked the way it turned out- kind of dense and the fruit tasted great, but I think what I might do next time is to either put another layer of fruit in the middle, make 2 8" rounds, or one larger tin with a smaller cake. My reason for those options is that then you get more fruit along with each bite. Any of those or the way I made this one is fine, it just depends how much cake to fruit ratio you're looking for :)

One side note- I made this using Vance's Dari Free powder instead of a milk sub. I love this stuff. It's great if you don't feel like opening a new container of rice milk, almond milk, etc., and smells and tastes great. And i don't even like the taste of milk. So you're welcome to use this, or a little milk/milk sub if that's what you're into. The other thing I might change in the future is to use some almond meal as well, because it think the nutty flavor will go well with it. Or coconut flour.

Mango Upside-Down Cake
(gluten, soy, dairy free)

1.5 cups frozen (or fresh) mangoes (I used the frozen ones from Trade Joe's)
1/2 cup Sorghum flour
3/4 cup Millet flour
1/4 cup Tapioca starch
1.5 tsp Xantham gum
1 Tbsp Baking Powder
1Tbsp Vance's DariFree Powder
1/4 tsp Celtic Sea Salt
3 organic Eggs
1.5 tsp Vanilla
1/4 cup Grapeseed Oil
1/4 cup juice (I used Trader Joe's Orange Peach Mango Juice)
1/4 cup Organic Agave Nectar
1/2 cup Organic Sucanat+ 2 tsp for the bottom of the pan

-Preheat oven to 350 degrees F.
-Grease 8" round pan (I used canola spray)
- Sprinkle the 2 tsp of Sucanat across the bottom of the pan.
-Slice the mango into small chunks and lay out across the pan without disturbing the sucanat too much. Set aside.

-Combine all of your dry ingredients (minus the sucanat) in a small bowl and set aside.
- In your mixer bowl beat all of the liquid ingredients for a few minutes until well blended. Add the sucanat into the liquid ingredients and mix another minute.
-Add the dry ingredients to the went and blend until well incorporated. The batter should be somewhat thick.
-Gently pour the batter over the fruit in the pan without moving the fruit around too much.
-Bake for approximately 30-45 minutes, depending on your oven (mine is a little crazy right now). When a toothpick comes out clean, it's done.
-Flip onto a cooling rack and enjoy! Pin It Now!