I had some gorgeous Madagascan Bourbon Vanilla in my pantry. For some reason, I’d been saving it for something special, using vanilla sugar or standard vanilla essence in my cooking. Now I’m avoiding using excess sugar, I find myself stretching into my pantry and grasping for flavours that will disguise the fact that my baking is not sweet. The wonderful thing about this is that without extra sugar, you can taste all the tropical flavours – mango, coconut, vanilla and lime. I have to admit though – I’d prefer it with a daiquiri, not tea…

  • mango-cake4 eggs
  • 250g mango (or one 425g tin, drained) 
  • 400ml flour (I use gluten free)
  • 4 tsp (20ml) baking powder
  • 125ml virgin coconut oil
  • 100ml sugar 
  • 1 tsp vanilla
  • zest and juice of 1 lime
  • 1tsp salt
  1. Preheat oven to 180°C (375°F), then put the mango slices, eggs, vanilla, sugar, lime and coconut oil in a blend and puree until smooth.
  2. fold through sifted dry ingredients, then pour into a lined baking tin and cook for 40 minutes or until cake tests done.

Yes, it’s an easy one! If you really wanted to ice it, then I’d think a thin, zesty lime juice and icing sugar drizzle would work well, or maybe some sweet vanilla and lime syrup (maybe made with palm sugar), but it really doesn’t need it. I made the cake above twice – once with the sugar, and once without. It works either way, but I must confess the kids like the sugared version.


mango-cake sq

2 thoughts on “Low Sugar Mango Tea Cake”

    1. I usually use Doves Farm gluten free bread flour. I have tried making my own but the gluten replacer is often quite bitter and it’s hard to get the proportion correct without the taste affecting the end result. Otherwise a mix of 1 part sorghum and 2 parts buckwheat works fairly well (but is a little denser than Doves)

Some other suggestions or opinion to add? Please comment