Imported from Instagram
Low-Calorie Chocolate and Pumpkin Cake
A soft chocolate cake with a moist center, made with pumpkin purée, cocoa, egg whites, erythritol, and chocolate chips. The pumpkin helps reduce the calorie content while maintaining a fudgy texture.
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Ingredients
- 220 g pumpkin purée
- 90 g egg whites
- 50 g erythritol
- 120 g skim milk
- 40 g unsweetened cocoa powder
- 30 g cookie-flavored oat flour
- 20 g protein powder
- 0.5 bustina baking powder
- 50 g chocolate chips
Steps
- 1
Preheat a conventional oven to 180 °C. Alternatively, preheat the air fryer to 180 °C.
- 2
Combine the pumpkin purée, egg whites, erythritol, skim milk, unsweetened cocoa powder, cookie-flavored oat flour, protein powder, and baking powder in a bowl. Mix until smooth.
- 3
Fold the chocolate chips into the mixture.
- 4
Transfer the mixture to a suitable baking pan and bake at 180 °C for 25-30 minutes, using either the conventional oven or the air fryer.
- 5
Check for doneness by inserting a skewer into the center: since this cake has a very soft center, the skewer should come out slightly moist but without any traces of liquid batter.
Notes
The source does not specify the size or type of pan, nor does it indicate a cooling time. The author's stated macronutrients for the entire cake are 700 kcal and 43 g of protein.
Nutrition per serving
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