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5
from 1 vote
Mango Courgette Cake
The fatless tropical mango courgette cake is filled with healthy veg! Courgette (zucchini!) adds moisture to the fruity cake as well as pretty green flecks. A moist and flavorful vegetable cake recipe.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
10
Calories:
210
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
1
ripe mango
1
courgette
zucchini
1
cup
(200g) sugar
2
large free-range eggs
1 ½
teaspoon
vanilla extract
2 ¼
cups
(275g) plain (all purpose) flour
1
teaspoon
baking powder
1
teaspoon
bicarb of soda
baking soda
¼
teaspoon
salt
Instructions
Preheat oven to 350F/ 170C. Lightly grease a 23cm/9" round cake tin.
Peel, chop flesh from the pit and puree the mango flesh.
Grate the unpeeled courgette and then wring it out in a clean tea towel or with kitchen paper to get the bulk of the moisture out.
In a large bowl mix the mango, courgette, sugar, eggs and vanilla together well.
Sift in the flour, baking powder, bicarb of soda and salt and blend together.
Pour it all into the prepared cake tin and bake for 35 minutes or until an inserted skewer come out clean.
Cool in the tin for 10 minutes than turn onto a wire rack to cool completely.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
46
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
200
mg
|
Potassium:
179
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
311
IU
|
Vitamin C:
11
mg
|
Calcium:
36
mg
|
Iron:
2
mg