Gluten Free Mango Crumb Cake Recipe

Mango Week continues. It's day 2, and I've worked up this crumb cake. It's a bit less healthy than yesterday's mango-banana oatmeal muffins, because it's missing out on the whole grain goodness of the gluten free oats.

I can't quite place the purpose of this cake. It would be great for breakfast, but it could also make a great afternoon snack. It would even serve well for evening visitors. So far, it's been in the breakfast category, but I really like mangoes in the breakfast category. I think the sweetness suits it well.

This cake also has a delicious crumb topping, that comes from a quick and ingenious technique. All it requires is reserving a portion of the dry ingredients during the mixing process, and then this dry crumb topping is sprinkled over the fresh mango bits. As it bakes, the bottom two layers swallow up the crumb topping, and the end result is a beautiful swirl all throughout the top of the cake. The swirl makes it look awfully nice on a platter, next to some cut fruit. Or on a napkin, ready to be devoured.

Tomorrow, we're having some delicious marinated pork, using mango nectar. Mango nectar is easily available in the ethnic section of your grocery store, year round.

Enjoy this cake when you get a chance - you'll be glad you did.

Mango Crumb Cake
Adapted from this recipe

1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup brown rice flour
1/2 cup millet flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon xanthan gum
1/2 cup shortening
1/3 cup milk (cow, almond, rice - I used hemp)
1 teaspoon vanilla
1 egg, beaten
1 cup chopped mango (about 1 and a half mangoes)


Combine all dry ingredients to form crumbs. Reserve 1/2 cup for topping. Add shortening, milk, egg and vanilla to crumb mixture. Mix well. Put in greased and floured 8x8 square pan. Add mangoes. Cover with reserved crumbs. Bake at 350 degrees. for 40 minutes.