Gluten and Dairy Free Poppy Seed Mango Bundt Cake
This moist cake burst with tropical flavor in every bite combining orange, mango, and poppy seed and a sweet orange glaze.
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Servings: 8
Equipment
- 1 Mixing Bowl
- 1 Mixer
- 1 10" bundt pan
Ingredients
Poppy Seed Mango Cake
- 1 1/2 cups mango, pureed
- 1 orange, juice and zested
- 1 3/4 cups sugar
- 2 3/4 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 1 1/2 tsp mango extract
- 3/4 tsp kosher salt
- 3 tbsp cornstarch
- 1/2 cup oat milk
- 1 cup Dairy Free butter, room temperature
- 4 eggs
- 3 tbsp poppy seeds
Orange Glaze
- 1 orange, juiced and zested
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional, shredded coconut for garnish
Instructions
Poppy Seed Mango Bundt Cake
- Preheat your oven to 375 degrees. Spray a 10" bundt pan with nonstick baking spray and set aside.
- Add the room temperature butter and sugar to a bowl and mix on high for 5 minutes until light and fluffy.
- Add in the eggs, mango extract and puree, orange juice and zest, and oat milk. Mix until just combined.
- Add in your remaining ingredients and mix to just combine.
- Pour the batter into the prepared cake pan. Bake for 45-55 minutes or until a toothpick comes out clean.
- If the cake starts to get too brown lightly cover with foil for the last 10 minutes of baking.
- Let sit for a couple of minutes before turning the cake out onto a cooling rack.
- Allow to cool completely before glazing.
Orange Glaze
- To make your glaze mix all of the ingredients together until smooth.
- Pour over your cooled cake.
- Garnish with coconut if desired.
- Enjoy!
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