For the cake:
- 3/4 Cup Coconut Sugar
- 4 Tbsp Coconut Oil, melted
- 6 Eggs, at room temperature
- 1 Cup Molasses
- 4 Tsp Vanilla
- 3/4 Cup Tapioca Starch* (90g)
- 3/4 Cup + 4 tsp Coconut flour, Sifted and divided (75g)
- 2 Tbsp Ginger
- 4 Tsp Cinnamon
- 1 Tbsp Baking soda
- 1 Tsp Nutmeg
- 3/4 Tsp Salt
- 1/4 Tsp Ground Cloves
- 1 Cup Mango, diced (about 1 large mango)
For the frosting:
- 2 Cans Coconut cream, chilled overnight
- 1/4 Cup Honey
Optional mango rose garnish:
- 1-1/2 Large mangos, peeled (a vegetable peeler works great)
To make the cake:
- Preheat the oven to 350 degrees. Line the bottom of two 8-inch cake pans with parchment paper, rubbing the sides with coconut oil. Set aside.
- Put coconut sugar and melted coconut oil in a bowl and blend with a handheld electric mixer.
- Separate the egg white and egg yolks, adding the yolks to the sugar mixture and the whites to a separate bowl to be used later.
- Add molasses and vanilla to the mixture and beat until well combined. Set aside. **
- Place the tapioca starch, coconut flour, ginger, cinnamon, baking soda, nutmeg, salt and ground clove into a separate bowl and mix well. Set aside.
- Stir mango with the remaining coconut flour and set aside.
- In a separate bowl, beat the egg whites with clean beaters to stiff peaks, stopping to scrape down the sides as needed. Set aside.
- Slowly add the dry ingredients to the wet sugar/molasses mixture and beat, scraping down the sides as necessary.
- Gently fold in the egg whites to the mixture until no white streaks remain.
- Then fold the mangos gently into the cake, making sure to scrape all the coconut flour in with the mangos.
- Split the cake batter between the two prepared cake pans and place them in the oven until a toothpick can be inserted in the middle and come out clean, about 29-30 mins. Let cool in the pan COMPLETELY.
To make the frosting:
- Open the cans of chilled coconut cream and scrape just the hard cream from the tops of the can, leaving the liquid at the bottom.
- Place the cream, along with the honey, in a large bowl and beat with an electric hand mixer until smooth and creamy.
- Place one cake, bottom side up, on a cake pedestal. Spread 3/4 of the cream on top, and then gently place the other layer on top, bottom side up. Spread a thin layer of frosting over the entire cake. It doesn't have to be beautiful, you just need to seal the crumbs. Place in the freezer until the cream feels just set, about 30 mins - 1 hour ***READ NOTES. Place the remaining cream in the refrigerator as well.
- Spread the rest of the cream over top of the cake and pipe some along the outside edge (your coconut cream needs to be pretty set to do this). You can either then freeze the cake for another 30 minutes to set the frosting, or DEVOUR immediately.
- Slice the mangos in half. Slice 2 of the halves length-wise into VERY thin strips (about 1/8 inch or thinner). Slice the remaining half VERY thinly width-ways.
- Start with the longest pieces of mango, laying them around the outside of the cake, overlapping just slightly. Work your way into the center using the shorter pieces.
- Roll one long piece of mango and place it into the center to create the middle of the rose.
*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results.
**It's important to add everything as written. If you add baking powder to molasses and let it sit before baking it, it will affect results. You also don't want to leave beaten egg whites too long or they will deflate. Follow directions as written.
***Your crumb coat layer of frosting will turn a mottled brown from the cake. This is normal! The cake does also get mottled brown/white finish after it's all decorated if you let it sit. So, if you want a pure white cake, frost it and serve immediately.
Recipe courtesy of Taylor Kiser, Food Faith Fitness