Gluten Free Chocolate Mango Loaf – no added sugar

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


  1. Heat the oven to fan 160 C (conventional 180 C )
  2. Grease a 2lb/900g loaf tin, and line with baking parchment/greaseproof paper
  3. Sieve the flours, cocoa, baking powder, bicarb and xanthan, add the flax seeds and stir well.
  4. Blitz the mango to a puree. Then add to the flour mixture.
  5. Beating the flour mixture add all the other ingredients (one by one).
  6. 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!

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