top of page
passionfruit cake switten natural sweeter sugar

Sugarless Mango Passion Fruit Cake

Ingredients

  • 1 cup of mango pulp made from ripe fruit

  • About 4-5 passion fruits, or 1/2 cup of pulped passion fruit

  • 1 cup each of all-purpose and whole-wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 a teaspoon of salt

  • 1/2 a cup of softened unsalted butter

  • 1/2 (42g) cup Switten 1:1 Zero Calorie Sugar

  • 3 big eggs

  • 1 tsp vanilla essence (optional)

  • 1/2 a cup of coconut yogurt or plain Greek yogurt

  • 1/4 cup pulped passion fruit

  • 1cup of sugar powder

​

​

Preparation

  1. Grease a nine-inch cake pan and preheat the oven to 350°F.

  2. Grind 1 cup of ripe mango pulp by pureeing the fruit, and remove 1/2 cup of pulp from the halved fruits.

  3. Mix the whole wheat flour, baking powder, baking soda, salt, and all-purpose flour in a bowl.

  4. In a large bowl, cream softened butter and natural cane sugar until light and fluffy.

  5. Whisk in the vanilla essence after adding each egg one at a time.

  6. Mix the wet and dry ingredients gradually and fold in the Greek yogurt, passion fruit pulp, and mango pulp.

  7. After adding batter to the pan, bake for 30 to 35 minutes.

  8. For the glaze, whisk together 1/4 cup passion fruit pulp and 1/2 cup Switten 1:1 Zero Calorie Sugar

bottom of page