Healthy Mango & Yogurt Cake Without Sugar

This cake recipe uses erythritol as a sugar substitute, but you can use another alternative like xylitol or a mixture of both. If you like the taste of stevia, you can use a sweetener with a stevia additive.

This cake is suitable for anyone who counts calories and wants to reduce the amount of refined sugar in their diet.

The yogurt you use will be essential. I use Greek original 10% yogurt, which is creamy and has a minimal sour taste. Its consistency should not be watery, and if you want to avoid adding sugar to the cake, use unsweetened and unflavored yogurt. The fat content of the yogurt will also be important, 10% will be creamier, but if you want, you can use 5% or even 2% yogurt, which will further reduce the calories of the cake, but keep in mind that the taste and texture may be less rich.

You can safely replace mango with other fruits or berries, such as peaches, apricots, raspberries, blackberries, or strawberries. If you use sour berries, you may need to increase the amount of sweetener – you can taste it during the cooking process and add more if necessary.

Important – if you use ready-made fruit purees, check the label. Industrial fruit purees usually contain about 10% sugar (glucose or in another form) to improve their freezing properties. Therefore, I recommend using homemade purees without sugar!

For chocolate base

Greek yogurt & mango filling

• 600 g Greek yogurt without additives, 10% fat
• 220 g mango puree without added sugar
• 160 g baked mango pieces
• 130 g powdered sugar substitute
• 18 g gelatin

Mango jelly

• 220 g mango puree without added sugar
• 60 g powdered sugar substitute
• 4 g gelatin

Chocolate Base

• Blend oats and nuts, add all the other ingredients and blend again. The mixture should be like a soft ball that holds its shape. If the mixture is too hard and crumbly, add water until you get the desired consistency.
• Wrap the bottom of a 18 cm metal ring with foil to form a mold with a foil bottom. This is necessary to easily remove the cake from the mold after it has solidified.
• Form the dough by first pressing it along the sides, then forming the bottom. Use a sharp knife to trim the top edge of the dough to create a smooth, straight line.
• Refrigerate until it solidifies, for at least 1 hour.

Greek Yougurt and Mango Filling

• Dissolve gelatin in water (if using gelatin powder, use 90 g of water; if using sheets, soak them in enough water – read more about gelatin in the gelatin article).
• Grind the powdered sugar substitute as finely as possible.
• Cut 1 whole mango into 5 mm cubes and cook on low heat, stirring constantly. Add the puree and bring to a boil.
• Remove from heat and add the dissolved gelatin to the hot mixture, then let it cool to room temperature.
• Whisk together the yogurt and powdered sugar substitute – you can use a mixer or a whisk.
• Mix the cooled mango mixture with the yogurt mixture and pour into the prepared mold.
• Refrigerate for at least 8 hours to stabilize the cake.

Mango jelly

Bring the mango puree to a boil, add the powdered sugar substitute. Let it cool to room temperature and pour over the surface of the cake. This can be done immediately after filling the cake and carefully poured over the surface before it sets.

Decoration

• Wash the fruit, cut it into thin slices, and arrange them in a flower shape – starting from the outer edge, towards the center, with one overlapping the other. Only add the decoration the next day when the cake has solidified and is ready to be served!