Tropical Mango-Coconut Cake (Gluten-Free & Vegan)

1.Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with coconut oil, then dust it with a little gluten-free flour to prevent sticking.

2.In a large bowl, whisk together the gluten-free flour blend, coconut flour, baking powder, baking soda, and salt.

3.In a separate bowl, combine the coconut milk, mashed mango, applesauce, melted coconut oil, and vanilla extract. Mix well until smooth.

4.Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing as it can make the cake dense.

5.Pour the cake batter into the prepared pan and smooth the top with a spatula.

6.Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

7.Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

8.While the cake is cooling, prepare the Mango-Coconut Frosting: blend the mashed mango, coconut cream, maple syrup, and vanilla extract until smooth and creamy. Adjust sweetness if necessary by adding a little more maple syrup.

9.Once the cake is cooled, spread the Mango-Coconut Frosting evenly over the top.

10.Decorate the frosted cake with toasted coconut flakes and diced fresh mango before serving. Enjoy your tropical slice of paradise!