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!


  1. Mango is my favorite, favorite, favorite! I am all for the high fruit-to-cake ratio.

  2. hi i'm HOOOOME!
    miss you. come make me some mango cake please.

  3. Your cake is beautiful and looks very delicious! Thanks for sharing your recipe.

  4. Hi There - I just found your blog through The Food Allergy Coach via Gluten Free Easily. I was just wondering if you were the same person who occasionally leaves comments on my blog - you have the same blog title?? Anyways, your mango cake looks delish! -Ali :)

  5. thank you all!
    ali- i don't think i've visited your site before, but i will now! i loved looking through your recipes- seems like we're on the same page! :)

  6. What a beautiful cake! I used to love pineapple upside down cake, but due to GF/CF and low-fat dietary requirements, I haven't had one in years. But I have to say, I might indulge in making this!!

  7. great site! just stumbled upon it as I was looking for soy free soy sauce, my 17 months old son has a milk and soy protein allergy, multiple food protein allergy, including:: beef, chicken, eggs ect.. and food allergies including:: wheat, flour, nuts, apples, bananas, corn, tomatos, peas, and a zillion other things- (sidenote::: he eats all fruits on a daily basis now, I refused to accept apples, bananas as well as the list of 100 other foods so we happily tolerates any fruit now) He is on Neocate formula, , as his exciusive source of fat, calories, nutrition, vitamins ect, we have a "goal age" of 5 yrs old to have him off the formula, "we" meaning the doctor's. SO there's the history:: now for my comment/ question::
    I am not a big cook, I'm your typical "Mommy cook", half homemade, half store bought, quick, easy, tastes good kinda cook, or rather I used to be, I'm not scared to death of the kitchen and literally do my best to stay out of it! However, hubby is getting tired of cooking, thankfully he has a love of culinary arts, and I really need o get some good, solid recipes/thoughts/ideas in general rolling that will be suitable for Brennan to eat and enjoy safely, and for the rest of the family (me,hubby, 3 year old daughter who eats anything = thankfully!) to eat and enjoy as well! It looks like you have a true interest and passion in your recipes, blog and so in my search to get my son off formula, on food, not in a constant battle of outbreaks I thought I'd reach out to you. If you have any suggestions, ideas, recipes, references, source or anything essentially that you know of now,tomorrow or a year from now please feel free to always forward or send to me, it will be greatly appreciated! We have a family blog that I used to keep that is still active that you can reach me at or any of the following contact info::
    RANDA PUSATERI - that should cover it I hope as far as contact info.
    Sorry for the long comment and thanks in advance for any info you may be able to give me that might help :)

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  10. hi randa- i'm glad you found me! what a challenging list of items to avoid... i will definitely keep you informed if i stumble upon recipes that i think might work for you. i probably have a few on here that would work for you as well so feel free to browse. i'll email you with more soon. what a wonderful parent you are! :)