Ingredients

The following ingredients have 9 Servings
  • 1 Cup Quinoa Flour
  • 1 Cup Millet Flour
  • 2 Tsp Baking Powder
  • 1/4 Cup Erythritol
  • 1 Cup Mango Puree*
  • 1/4 Cup Lite Culinary Coconut Milk
  • Toasted Coconut Crumb:
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/4 Cup Erythritol
  • 1 TB Lite Culinary Coconut Milk

Instruction

  • Preheat the oven to 375°F.
  • In a large bowl, mix together the cake ingredients into a smooth and thick batter.
  • In a small pan on the stove lightly toast the shredded coconut until only slightly golden.**
  • In a small bowl, mix together the coconut crumb topping until it gets clumpy.
  • Pour the mango cake batter into a greased 8x8 baking pan, sprinkle on the toasted coconut crumb evenly over top.
  • Bake the cake for about 20 minutes.
  • Let cool before slicing into squares.