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Chocolate Blueberry Cake with Mango Cinnamon Frosting

George Bryant
4.75 from 4 votes
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Servings 18



Mango Cinnamon Frosting



  • Preheat oven to 400 degrees Fahrenheit (205 C) and adjust rack to middle position
  • Combine your eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer
  • Sift coconut flour, cocoa powder, cinnamon, baking powder, baking soda, and salt over a medium bowl
  • Add dry ingredients to wet ingredients and whisk or mix until well blended
  • Fold in dried blueberries ensuring an even distribution throughout your batter
  • Spoon batter into six 3.5 inch greased ramekins and place on a cookie sheet
  • Bake for 15 minutes, or until a toothpick in the center comes out clean
  • Remove the muffins from the oven and let cool
  • Once cool, remove cakes from ramekins and let sit

Honey Frosting

  • Combine palm shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds
  • Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens
  • Place your freeze dried mango in a food processor and run untll you have a powder
  • Add 2 1/2 tablespoons of mango powder to your frosting as well as your cinnamon
  • By hand, mix well ensuring an even distribution


  • Once your cakes are completely cooled, slice them in half like you are going to make a sandwich
  • Frost the bottom layer of the cakes. At this point I sprinkle some leftover blueberries and mango in the middle layer
  • Place the tops back on and utilizing the remaining frosting, frost all the cakes until they are covered
  • Sprinkle with some cinnamon and cocoa powder and serve


You can make this into one big cake, just use 1 or 2 nine inch cake pans and adjust your baking time until they are done