mango blueberry crumb cake-GF

I had this mango cake at one of our local breakfast places this weekend and decided to use my  sensory memory to come up with a recipe. It turned out pretty good and I am willing to share:

CRUMB TOPPING

• 1/2 cup plus 2 tablespoons GF flour(I used almond, coconut, rice, flax, xanthan gum)

• 1/4 cup turbinado sugar (raw sugar)

• 1/4 teaspoon kosher salt

• 4 tablespoons coconut oil whole kernel, cold

• 1/4 teaspoon vanilla extract

• 1/2 cup chopped pecans or almonds, raw

CAKE

• 2 ripe mangos (about 2 cups) cut into ¾-inch cubes
• 1 cup blueberries
• 1 teaspoon fresh lime juice
• 2 cups GF flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 cup maple syrup
• grated zest of 1 lime
• 1/3 cup coconut oil at room temp
• 2 chia eggs (2 tablespoons chia soaked for about 3 minutes in 5 tablespoons of water)
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk

First line a 9x13 pan with natural parchment paper and preheat oven to 350 F.

Start by mixing GF flour for cake, baking powder, baking soda with cinnamon and nutmeg. Add salt and zest of lime to bowl and stir to combine. Wet ingredients can then be added starting with maple syrup, vanilla and chia eggs. Slowly stir in coconut oil and do not over combine. 

Separately add the lime juice to the coconut milk and then gently fold in together. Once all ingredients are combined add cake mix to the pan by spreading it out evenly. At this point add the mango and blueberries to the top and gently press them in a bit.

Now combine ingredients for crumb by combining all together and using fingers to create the crumble texture to then scatter on top of the fruit and cake. 

Bake for 40-50 minutes and then enjoy!