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.