Whole Wheat Mango Cake Recipe

Recipe By Slurrp

This whole wheat mango cake is a delicious and healthy dessert option. Made with whole wheat flour and fresh mango puree, it is packed with nutrients and natural sweetness. The cake has a moist and tender texture, with a subtle mango flavor that is both refreshing and indulgent. It is perfect for summer gatherings or as a special treat for mango lovers. Enjoy a slice of this guilt-free cake with a cup of tea or as a dessert after a meal.

3.6
13 Rating -
Rate
Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Whole Wheat Mango Cake
plan
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ingredients serve

Ingredients for Whole Wheat Mango Cake Recipe

  • 0.40 cup Whole Wheat Flour
  • 1/5 teaspoon Baking Powder
  • 1/10 teaspoon Salt
  • 1/5 cup Mango Puree
  • 1/10 cup Sugar
  • 1/20 cup Vegetable Oil
  • 1/5 teaspoon Vanilla Extract

Directions: Whole Wheat Mango Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
  • STEP 2.In a mixing bowl, combine whole wheat flour, baking powder, and salt.
  • STEP 3.In a separate bowl, whisk together mango puree, sugar, oil, and vanilla extract.
  • STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • STEP 5.Pour the batter into the greased cake pan and smooth the top with a spatula.
  • STEP 6.Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 7.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • STEP 8.Once cooled, slice and serve the whole wheat mango cake. Enjoy!

Cooking Tips

  • Make sure to use ripe and sweet mangoes for the best flavor.
  • If you prefer a sweeter cake, you can increase the amount of sugar.
  • You can add a sprinkle of powdered sugar or a dollop of whipped cream on top for extra sweetness and decoration.

Storage and Serving

  • Store the leftover cake in an airtight container at room temperature for up to 3 days.
  • You can also refrigerate the cake for longer shelf life.
  • Serve the cake as is or with a scoop of vanilla ice cream for a delightful dessert.
Nutrition
value
406
calories per serving
23 g Fat4 g Protein44 g Carbs2 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    4g
  • Carbs
    44g
  • Fiber
    2g

MacroNutrients

  • Carbs
    44g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    1mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    58mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp