Paleo Mango Coconut Coffee Cake
- U Serves 6 People
- P Prep: 00:15
- P Cook: 00:15
Nutritional Facts
per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories 151
Calories from Fat 70
% Daily Values*
Total Fat 7.75
11.92%
Saturated Fat 3.28
16.40%
Polyunsaturated Fat 0.73
Monounsaturated Fat 1.71
Cholesterol 93.00
31.00%
Sodium 89.44
3.73%
Potassium 113.83
Total Carbohydrate 15.22
5.07%
Dietary Fiber 4.56
18.24%
Sugars 9.13
Protein 5.09
Vitamin A 1.67%
Vitamin C 16.00%
Calcium 9.50%
Iron 4.94%
* Nutritional Values are estimated and may vary
³ Description
A delicous Tropical flavored coffee cake that is gluten-free, grain-free, dairy-free, vegan-friendly and paleo!
² Ingredients
- 3 medium Egg
- 1 mango Mango
- 1/2 tsp Vanilla Extract
- 1/3 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
- 1/2 serving (serving = 1/4 cup) Trader Joe's Raw Sliced Almonds
- 4 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 1 serving (serving = 1 tbsp) Earth Balance Natural Buttery Spread
- 3 serving (serving = 1 tsp) Madhava Coconut Sugar
- 1 serving (serving = 1 cup) Blue Diamond Almond Breeze Almond Coconut Blend Milk
q Directions
1. preheat oven at 350 and grease a round or square cake pan
2. Mix all of the cake ingredients in a medium sized bowl
3. place cake mixture in pan
4. Combine all topping ingredients in small bowl
5. Evenly sprinkle topping over cake
6. Bake for 15 minutes or until done
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