This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick easy cake for those surprise guests who pop over for a cup of tea on a lazy Sunday afternoon. You could literally throw this together and be chowing down in under an hour. Most fruit cakes contain nuts, sugar and alcohol. This fruit-sweetened cake is nut-free and dairy free – good news for those of you with food allergies; and perfect for anyone wanting a healthier alternative to refined sugar-sweetened cakes. Fruit is sweet enough. You really don’t need any additional sweetener. The best thing about this cake – it is unbelievably moist. I have used rice and potato flours to make this cake easy and affordable. But it works really well with a buckwheat, tapioca, rice flour mix as well. The magic ingredient in this recipe is the mango. Try to purchase mango tinned in natural fruit juice instead of sugar syrup. If you can’t find this tinned mango, you could always use fresh or frozen mango with a 1/4 cup of organic apple juice. This mildly flavored cake hits a sweet spot without making you sick.

  • Yields: 1 cake
  • Difficulty: Easy
  • Total: 55 mins

Ingredients (11)

  • 500gms or 17.65 ounces mixed dried fruit
  • 1 425 gm / 15 ounce tin sliced mango in natural juice (not sugared syrup)
  • 2 organic eggs
  • 1/2 cup filtered water
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup potato flour
  • 1 tsp xanthan
  • 1 tsp gluten free baking powder
  • 1 1/2 tsp baking soda
  • pinch of Celtic sea salt


  1. Preheat an oven to 160 C / 320 F
  2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
  3. Bring to the boil and simmer just for a minute.
  4. Sieve the flours, baking powder, baking soda, xanthan and salt together
  5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
  6. Place in a greased round tin lined with baking paper.
  7. Bake for about 45 minutes to an hour until a skewer comes out clean.