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Mango and Crystallized Ginger Almond Cake

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Mango and Crystallized Ginger Almond Cake

Makes 1 x deep 8×8 dish.  You can halve the recipe and cook for less time.

This recipe is naturally gluten-free (flourless and paleo), dairy-free

This is a recipe I have made for many years as my raspberry almond tart, and is one of my son’s favorites, so it is almost the first recipe I adapted to be gluten-free.  I can still eat butter, but my son and cousin and many of you are dairy-free. I have been using more and more coconut oil as a butter substitute and prefer it.  Plus, even if you can eat butter, coconut oil is cholesterol free. The only annoying thing about coconut oil is it comes in a jar and is rock hard unless you have a very warm house.  I got fed up trying to dig out hard coconut oil.  I slowly melted the coconut oil and transferred it into a large square tub with lid.  Once it hardened, I flipped it out and roughly cut it up into smaller pieces.  Then, I weigh it when I use it, but store it in the square tub. I also just melt the coconut oil for this recipe.  It is very difficult to get coconut oil evenly soft for beating with sugar and I find it works melting it. This cake is very dense and moist like a pound cake.

I wasn’t successful baking this in a Bundt pan; it just wouldn’t turn out cleanly.  It still tasted wonderful, but not attractive enough for company.

No xanthan gum needed.


  • 4 oz. (112 g) coconut oil melted
  • 1 cup (8 oz., 224 g) ordinary sugar
  • 4 large eggs
  • Pinch of salt
  • 2 cup (8 oz., 224 g) of almond meal/flour slightly rounded
  • 1 tsp. (5 ml) gluten-free baking powder – I use Rumford’s labeled gluten-free, non-GMO and aluminum-free
  • 2 tsp. (10 ml) gluten-free almond extract (I use Penzey’s, which they say is gluten-free)
  • Zest of one large orange (optional)
  • ½ cup (2 oz., 56 g) dried mango, cut into small pieces
  • ¼ cup (1 oz., 28 g) crystallized ginger cut into small pieces
  • ¼ cup macadamia nuts, roughly chopped (optional – expensive but wonderful)
  • Topping: ¼ – ½ cup sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Place all ingredients (except topping nuts) in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, about 1 to 2 minutes.
  3. Spread mix in greased and gluten-free floured 8×8 pan. Sprinkle with sliced almonds.
  4. Bake in 350 degree oven for about 45-55 minutes until well-risen, golden brown and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
  5. Remove from oven, serve warm or cold, sprinkled with powdered sugar.



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