Sunday, October 2, 2016

Mango Jam and Coconut Streusel Cake - Healthy grain free treat.

Homemade Mango Jam full of gooey soft dates and sultanas, smothering a soft Paleo cake topped with crunchy coconut streusel was one of the fresh morning tea cakes that were a big part of last weeks morning teas. Always served warm and fresh out of the oven, hence the gooey. 

I get my mango for Aldi, they do a frozen mango that I find really easy and versatile. I know it's not Australian but sometimes price and convenience overrides some of my values. Not a good excuse I know but at least I've admitted it. :-)

It's still quite cold here and we are getting so much rain it's getting to the 'it's not funny' stage. Everything is soaked, the gardens, the paddocks, the yards for the dogs to play in and we can't get the mowing done so things are starting to look a bit untidy. Stressing hubby out to the max which is a bit unfortunate. At least we didn't get the destructive winds and rain like South Australia did. 

This was Wednesday's morning tea and it got devoured. I was really happy with the results so thank goodness I wrote the ingredients and measurement down. If you don't have any Paleo Pro then just add an extra egg. Paleo Pro is just dehydrated egg whites. It's virtually pure protein but I find it a great ingredient for baking, especially seen as most of my cakes and treats are grain free, gluten free and Paleo. It helps to add structure as well as protein. 
Mango Jam and Coconut Streusel Cake

Makes: 23cm round cake




2 cups mango
½ cup dates
½ cup sultanas
½ cup coconut sugar
1 tsp vanilla


1 ½ cup blanched almond meal
1 cup coconut sugar
¼ cup tapioca or arrowroot
¼ cup Paleo Pro Pure
2 tsp baking powder
2 eggs (use 3 eggs if not using Paleo Pro)
60g butter
60g yoghurt
1tsp vanilla


½ cup coconut shreds
½ cup blanched almond meal
½ cup coconut sugar
30g butter


  1. Add all ingredients to a medium sized pot and simmer until the fruit has softened and the liquid has reduced to create a nice thick jammy consistency.
  2. This will take about 45 minutes.
  3. Set aside and allow to cool. 

  1. Preheat oven to 170 degrees Celsius and grease a large round or square cake tin.
  2. Add almond meal, sugar, tapioca or arrowroot, Paleo Pro and baking powder to a large mixing bowl and stir to combine.
  3. Add the eggs, butter, yoghurt and vanilla to a blender or separate bowl and blend to combine.
  4. I use a blender as it ensures the butter is mixed through properly especially if I’ve forgotten to soften it!
  5. Add the wet ingredients to the dry and stir to combine then turn into the cake tin and level the top.
  6. Gently dollop the Mango Jam over the top of the cake making sure to distribute it evenly, then carefully spread it out to cover the whole cake.

  1. Add all ingredients to the mixing bowl and using your fingertips mix the wet ingredients into the dry to create a course crumble.
  2. Sprinkle the crumble mixture evenly over the top of the cake.
  3. Place into the centre of the oven and bake for approx. 35-45 minutes depending on your oven, you will need to test the centre with a dry skewer or knife, insert and if it comes out dry it’s ready.
  4. If the top seems to be getting to brown and the centre is not cooked, reduce the heat to about 155-160 degrees Celsius and make sure the fan is off.

Allow to cool before slicing.


 I've used a similar Mango Jam in a few recipes such as the soft fluffy 
Grain free and gluten free!
and this versatile 

Dairy free, great with salads as well.

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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