Low-Fat Mango Cake

Name: Low-Fat Mango Cake
Yield: 4 servings
Ingredients: 5 ounces self-raising flour; 425 g mangoes, drained and pureed in a blender; 2 -3 tablespoons Splenda sugar substitute; 1 teaspoon vanilla essence; 2 egg whites; 1 egg yolk; 1/2 ounce low-fat margarine

Vegetarian

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Ingredients

5 ounces self-raising flour
425 g mangoes, drained and pureed in a blender ⓘ
2 -3 tablespoons Splenda sugar substitute
1 teaspoon vanilla essence ⓘ
2 egg whites ⓘ
1 egg yolk ⓘ
1/2 ounce low-fat margarine ⓘ

Instructions

Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.

Nutrition & Diet Analysis (per serving)

617 kcal 31% DV

Protein Fat Carbs

Macronutrients

Protein 31.3g 63% DV

Total Fat 35.2g 45% DV

Carbs 44.2g 16% DV

Fiber 0.7g 2% DV

Sugar 21.6g 43% DV

Electrolytes

Sodium 521.3mg 23% DV

Potassium 379.5mg 8% DV

Cholesterol 576.8mg 100% DV

Vitamins & Minerals

Vitamin A 120.8mcg 13% DV

Vitamin D 2.6mcg 13% DV

Calcium 92.3mg 7% DV

Iron 3.6mg 20% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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