I have adapted my Chocolate Loaf, to use mango instead of pear, I have also adjusted ingredients so there is no added sugar (the original loaf used maple syrup – which does count as added sugar).
**Note having tasted it we decided it was ok – but the recipe needs work ***
- 100g gluten free plain flour
- 30g UK corn flour
- 60g teff flour
- 2 rounded tbsp cocoa powder
- 1 tsp each of: gf Baking powder, bicarbonate of soda and xanthan gum
- 60g ground flaxseeds
- 200g ripe mango
- 175g natural yogurt
- 2 large eggs, beaten
- 70 ml vegetable oil
- 50 ml milk
- Heat the oven to fan 160 C (conventional 180 C )
- Grease a 2lb/900g loaf tin, and line with baking parchment/greaseproof paper
- Sieve the flours, cocoa, baking powder, bicarb and xanthan, add the flax seeds and stir well.
- Blitz the mango to a puree. Then add to the flour mixture.
- Beating the flour mixture add all the other ingredients (one by one).
- Bake for 60 minutes, until the top is firm and springy. If it feels liquid inside it needs cooking longer – if necessary cover the top with foil to stop it over browning.
I used thawed frozen mango.
When the cake came out of the oven it had risen more than previous loaves.
The cake was definitely edible, but seemed more like a bread than a cake. I am not sure if it was the mango that didn’t add sweetness as other fruit does, or the complete lack of sugar. So the is going down as a version not to be made again!