Low Sodium Mango Cake
Indulge in the tropical sweetness of our Low Sodium Mango Cake, a healthier twist on the classic dessert that’s perfect for those watching their salt intake. Featuring fresh, juicy mangoes blended into a luscious puree, this cake delivers a burst of fruity flavor in every bite. With its light, fluffy texture and subtly aromatic notes of vanilla, each slice feels like a slice of paradise. The recipe replaces excessive sodium with wholesome ingredients like Greek yogurt and canola oil, ensuring a moist and tender crumb that’s guilt-free. Ready in just an hour, this easy-to-make treat is ideal for summer gatherings or as a simple yet elegant dessert. Whether paired with a dollop of whipped cream or enjoyed plain, this low sodium mango cake is a delightful way to satisfy your sweet tooth while keeping it light and nourishing.
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Recipe Information
Ingredients
- 2 medium Fresh ripe mangoes
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.75 cup Granulated sugar
- 0.5 cup Canola oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Plain Greek yogurt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Peel and pit the mangoes. Puree the mango flesh in a blender or food processor until smooth. You should have about 1 cup of mango puree.
In a large bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
In a separate bowl, beat the granulated sugar and canola oil together until well combined.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the vanilla extract and the mango puree into the wet ingredients, mixing until smooth.
Fold in the sifted dry ingredients into the mango mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 225.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
