Ingredients for Low Fat Mango Cake
- Self Raising Flour
- Mangoes
- Splenda Sugar Substitute
- Vanilla Essence
- Egg Whites
- Egg Yolk
- Low Fat Margarine
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How to Make Low Fat Mango Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a blender or food processor, puree 2 cups of canned mango chunks until smooth.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, combine 1 cup granulated Splenda (or your preferred sweetener), 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the pureed mango.
- Pour the batter into the prepared cake pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or add your favorite frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
42g
Fat
1g
Carbs
9g
