Mango and coconut upside-down cake (gluten and dairy free)

Anyone that knows me can say that my favourite things in the world are GLUTEN and DAIRY…but my stomach is getting more and more picky and I have to find ways to, you know, bake nice things and not complain all the time!! The traditional pineapple upside-down cake has always been a thing in my family, so my mum gave me my auntie’s recipe and I changed it up a lil bit!


  • 250g mango slices in juice
  • 6tbsp juice from the poached mango slices
  • 100g demerara sugar (for caramel)
  • 100g demerara sugar (for cake mix)
  • 2 eggs
  • 150g gf flour
  • 30g desiccated coconut
  • 1tsp gf baking powder
    100g sunflower spread

Make a caramel with the first 100g of demerara sugar, that is gonna go at the bottom of the cake mold. Spread the mango slices nicely on top of the caramel.

Now for the cake mix: whisk the remaining sugar and eggs vigorously for a couple of minutes until fluffy then add flour and baking powder, the 6 tablespoons of juice from the can and the melted spread as our last ingredient. Spread the cake mix on top of the mango and bake in the over for 40 mins at 170C.

Toast some coconut to sprinkle on top if you’d like aaaand that’s it! I hope you but mostly your tummies enjoy this quick and quite frankly cheap recipe! (My cat surely did!)


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