Gluten-Free Strawberry & Mango Cake

This Strawberry & Mango Cake is moist, fluffy, really delicious and the best part, GLUTEN-FREE. I have to say that this is one of the best Gluten-Free cakes I have ever made. It’s so easy to make, you don’t need any fancy equipment or mixers. Okay, let’s jump right into making this delcious cake.

As a cake decorator, people automatically assume that I am a sweet tooth. I am actually a “spicy tooth” if such a word exists 😆. However, there are days when the baby sweet tooth in me comes out to play, and on those days, I love to enjoy really moist and decadent sweet treats.

This Gluten-Free strawberry and mango cake recipe came about when I was searching for a cake recipe that was super moist, gluten-free, and not gross. This cake turned out to be every one of those things and more. The moist crumb along with the subtle sweetness created one of the best gluten-free cakes I have ever made. Topped with a big dollop of whipped cream and fresh strawberries, then you have yourself and a delicious dessert treat.

The cake also looks gorgeous if I do say so myself, so beautiful that it can pass for a birthday celebration cake.

Gluten-Free Strawberry & mango cake ingredients

All you need to make this cake are very basic ingredients that you probably already have stocked up in your pantry.

• Almond flour: Almond flour is one of the ingredients responsible for the moistness of this cake. The ground almonds soak up the liquid in the batter and maintain the moistness after the cake is baked. If you don’t have access to almond flour, you can make yours at home. Simply ground up some blanched almonds finely.
• Tigernut whole flour: This is the same flour I used in my Gluten-free banana bread muffins. If you don’t have Tigernut flour, simply replace it with more almond flour.
• Eggs
• Greek yogurt
• Vegetable oil
• Baking soda
• Baking powder
• Salt
• Vanilla extract
• Fresh strawberries
• Fresh mango

How to make gluten-free strawberry & mango cake

1. Grease an 8inch round baking pan with oil or butter and line the pan with baking paper.
2. Preheat your oven to 180 degrees Celsius.
3. In a large bowl, combine the eggs, oil, Greek yogurt, and sugar. Mix well with a spatula or whisk.
4. Add in the flours, baking soda, baking powder, and salt. Mix till fully combined and add in the chopped strawberries and mangoes.
5. Mix well and pour into the baking pan.
6. Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
7. Leave to cool on a wire rack for 10 minutes, then remove from the baking pan and cool completely.
8. You can enjoy it as is or top it with whipped cream, fresh strawberries, and mango slices.
9. Leave in the fridge for a few minutes and enjoy cool.

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What other gluten-free flours can I use?

Changing the flours in the recipe will likely change the consistency of the cake. The Almond flour and tiger nut flours are responsible for the moistness and fluffy texture of this cake. However, you can use oat flour in place of tiger nut flour. This will create a denser cake, but will still be delicious.

Almond & tiger nut flour can also be used interchangeable (If you don’t have almond flour, use more tigernut flour and vice versa).

Can I bake this cake into cupcakes?

Absolutely, this cake will make beautiful little cupcakes. Frost your cupcakes with whipped cream or enjoy them plain like muffins.

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Will you make this cake?

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