Coconut, Mango and Passion Fruit Cakes
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
194
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- ½ cup coconut sugar
- ½ cup all-purpose flour (or gluten free flour)
- ½ cup Shredded coconut (unsweetened)
- ¼ cup Almond flour
- 4 egg whites (room temperature)
- ½ cup Banana (mashed)
- 1 Mango (peeled & chopped)
- 3 Passion fruit
Preparation steps
1.
Heat the oven to 350°F Grease 8-10 muffin pan
2.
Combine the sugar, flour, almonds and coconut in a mixing bowl.
3.
Add the egg whites and mix well. Add the mashed banana and stir well to combine.
4.
Spoon the mixture into the muffin pan until about 3/4 full.
5.
Press several pieces of mango into the cake mixture in each tin.
6.
Scoop out the pulp and seeds from the passion fruit and spoon over the top.
7.
Bake for 20-25 minutes, until the tops are golden. Cool in the pan for 5 - 10 minutes, then place on a wire rack to cool completely.
