Instead of eggs and butter, this gluten-free cake gets it fudgy texture from puréed mango and avocado. It’s sweetened with coconut palm syrup instead of sugar and finished with our version of Egyptian dukkah, a blend of toasted nuts and seeds with coconut and cocoa powder. Save any leftover dukkah for a yogurt parfait or ice-cream sundae. This cake goes especially well with a side of fresh sliced mangos or pineapple.
