Super light and spongy apple cake made with a mix of high-protein gluten-free flour, no butter and no oil.
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You are going to love this recipe!!!
A delicious apple cake made with no sugar, no oil, no butter (or other dairy) which is high in protein and gluten-free!
I’ve used a mix of dry ingredients from lupin bean flour, soy flour and coconut flour. The extra moisture comes from soy yogurt and a bit of sweetness from the (zero-cal) erythritol sugar as well as from the apple.
Try it and let me know how you like it!
Ingredients (7inch cake pan):
- 200 g egg white
- 150 g soy yogurt (no sugar added)
- 20 g lupin bean flour
- 30 g soy flour
- 10 g coconut flour
- 1 tbsp ground cinnamon
- 1 tbsp baking powder
- a pinch of salt
- 30 g erythritol sugar
- 100 g golden apple, sliced very thin
In a bowl whisk together egg white, yogurt and erythritol sugar (you could also use coconut sugar).
Add the dry ingredients and stir to combine. The batter will be quite runny, don’t worry, that’s how it is supposed to be!
Gently stir in the sliced apple
and pour into a baking pan lined with parchment paper. You can decorate the top with some extra slices of apple and a bit sugar
Bake in preheated oven at 180C for about 45 min (time will depend on your oven). Make sure the cake it’s cooked through by sticking a toothstick into the centre, it needs to come out clean.
Let the cake cool down completely before removing it from the pan.
This cake stores well for a couple of days at room temperature or for up to 5 days in the fridge.
If you make this recipe, tag me on IG @the_fit_mediterranean