Mango Cake

Mango Tea Cake (with Barfi Variation)

Course: Dessert
Yield: 16 pieces
Prep Time: 10 minutes
Cook Time: 29 minutes
Resting time: 10 minutes
Servings: 16
Calories: 79kcal
Author: Traffic Light Cook
This super easy to make scrumptious mango dessert can be served as a tea cake, regular cake, or Indian dessert Barfi.
Print Recipe


  • 3/4 cup cream of wheat* (preferably fine variety or any other)
  • 1/4 cup Anthony's Blanched Gluten Free Almond Flour">Almond flour (can replace with cream of wheat)
  • 1.25 cups+2 tbsp Mango Puree ( used in this recipe--Kesar Mango Pulp)
  • 2 tbsp avocado oil (or sub with any other oil except olive oil)
  • 1/3 cup coconut nut palm sugar (or replace with equal amount white or brown sugar)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp ground flaxseeds** (flax meal)
  • 2 tbsp unsweetened shredded dried coconut (can replace with equal amount fresh, optional)
  • 1/4 tsp ground turmeric (optional)
  • 1 tbsp unsweetened shredded dried coconut (for topping)


  • Start out by pre-heating oven to 375°F (190°C). Also prepare an 8"x8" pan by smearing a teaspoon of oil. You can also use parchment paper cut to the size of the pan to prevent sticking.
  • Mix all the dry ingredients in a wide-mouth bowl--cream of wheat, almond flour (if using), baking powder, ground flaxseeds, coconut palm sugar, and unsweetened shredded dried coconut. Stir the mix with a whisk. If using freshly grated coconut, add that to the wet ingredients.
  • Mix all the wet ingredients in a big measuring cup or bowl--mango puree and avocado oil--and stir with a whisk. If using fresh coconut, add that to the wet ingredients.
  • Add the wet ingredients to the dry and mix with a whisk until well mixed. Don't over mix. Let the mixture stand for 5 minutes.
  • Add the cake mixture to the pre-prepared pan and bake for 30-35 minutes. To test for doneness, insert a toothpick or fork toward the end of baking period ~30 minutes. If the fork/toothpick comes out clean, the cake is done.
  • Take the pan out of the oven and let it cool on a cooling rack for about 10 minutes. Turn the pan upside down and lightly tap the backside to transfer the cake from pan to the cooling rack.
    Mango Cake-Process
  • Cut it into 16, 2"x2" pieces. Make sure that the cake is completely cool before cutting. Enjoy with the almond whipped cream.


*Cream of wheat comes in two varieties--fine and coarse. The fine variety works better for this cake. I have tried this with the coarse variety as well, and in the absence of fine variety it works. 
**If not on hand, you can omit ground flaxseed, but the cake textures becomes slightly crumbly. 
To make the Barfi Variation
  • Reduce mango puree by 2 tbsp and increase oil by equal amount--2 tbsp. 
  • Replace cinnamon with 3/4 tsp ground cardamom powder. 
  • Increase sugar to 1/2 cup, if you like desserts on the sweeter side. 
To make the richer cake variation
  • This is a slightly richer version of the tea cake--reduce the mango puree by 2 tbsp and increase oil by equal amount--2 tbsp.
  • Increase sugar to 1/2 cup, if you like desserts on the sweeter side. 


Serving: 1Piece | Calories: 79kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg