Originally inspired by a mango-passionfruit pound cake, this Mango Poundcake is divine. It is amazingly delicious and moist, and has just the right level of sweetness. By adding more mango puree, the mango flavor really permeates the cake, adding another level of deliciousness. (pictures of the cake will be posted in a couple days)
The only complaint we have heard is that it is a smidge high in calories, so you may want to cut and eat small slices, put a few slices in the freezer for later, and give a couple pieces away to your friends!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe. Additional allergy notes: the cake could easily be made corn-free, but the icing would require finding corn-free powdered sugar; I am working on a mango bar recipe which would be egg-free, as recipes with 3 or more eggs don’t work well egg-free.
12 tablespoons dairy-free margarine, softened
1 TBS lemon juice & 1 Cup coconut milk
3 cups sugar
2 cups gluten-free flour (sorghum, millet, or rice work well)
1 cup starch (tapioca, arrowroot, potato, or corn); (or use 3 cups premixed gluten-free flour)
1 TBS xanthan gum or guar gum (if not gluten-free, replace the flour, starch, and xanthan gum with 3 cups all-purpose flour)
1 teaspoon salt
1 cup mango puree (if you have frozen mango chunks, thaw them and then blender-ize them into a pulp)
For the Syrup:
1/2 cup orange mango juice
1 cup sugar
For the Glaze:
2 cups confectioners sugar
1/4 cup orange mango juice
Method: Preheat oven to 325 degrees. Grease a 10-cup bundt pan, preferably a silicone bundt pan. If not using silicone, be careful to grease the pan well and dust it with flour.
Cream the butter in a stand mixer, and then add the soured coconut milk. Gradually add the sugar and beat well (about 3 minutes).
Mix in the eggs, 1 by 1. Continue to mix until they are well-combined.
Whisk flour, starch, salt, and xanthan gum/guar gum. Slowly add the flour into the batter, alternate adding flour with adding the mango purée.
Pour batter into the bundt pan and bake for 50 minutes. Check after 50 minutes, the cake should feel springy when you touch it, and a tooth pick inserted into the middle should come out with only a few crumbs of batter. Put the cake back in the oven if necessary and check again in 10 minutes.
When the cake is done, remove it from the oven and let cool on a wire rack. Wait for the cake to cool completely before removing it from the pan.
Syrup While the cake is cooling, make the syrup. Mix orange-mango juice and sugar in a saucepan and bring to a boil. Let it boil for 1 minute, then take the pan off the heat.
Poke holes in the bottom of the cake with a wooden skewer, while it’s still in the pan. Brush half of the syrup onto the bottom of cake with a pastry brush and let it soak in.
After the cake has completely cooled, flip it out of the pan onto a serving plate. Use a skewer to poke more holes in the top of the cake, and then brush the rest of the syrup onto the top and sides.
Icing: Whisk or sift the confectioners sugar into a bowl. Whisk in the orange-mango juice. Drizzle the icing/glaze over the top and sides of the cake.
Store cake well wrapped, or in an airtight container. Cake can be kept at room temperature, but will stay fresh longer in the refrigerator.