Cocoa Plumcake with Egg Whites
Ingredients
- 250 g egg white
- 80 g erythritol
- 60 g sunflower seed oil
- 100 g Greek yogurt or ricotta
- 100 ml milk
- 20 g unsweetened cocoa powder
- 220 g spelt flour
- 1 packet baking powder
Preparation
In a bowl, combine the egg white, erythritol, Greek yogurt or ricotta, milk, oil and mix well.
Continue by adding the sifted flour, unsweetened cocoa powder and baking powder.
Mix well using a hand whisk, pour the batter into a 18 cm cake tin previously lined with parchment paper and bake at 180°C for about 50 minutes in a preheated static oven.
Do the toothpick test to check the cooking.
Once ready, let the cake cool for at least an hour and a half directly in the tin.
Serve with powdered sugar.
Tips
This cake is perfect for using up egg whites.
It is soft, tasty, and rich in protein thanks to egg whites and Greek yogurt.
