35 minutes
Ingredients
3/4 | cup oat flour |
1/4 | cup almond flour |
4 | egg whites |
2 | scoops Chocolate Protein powder |
1/4 | cup stevia, splenda or other sweetener |
1/2 | tsp baking powder |
150g | Sugar free Apple Rhubarb jam (or similar) The St Dalfours brand in the supermarket are useful) |
3 | tbsp raw cocoa powder |
1/4 | tsp salt |
3 | tbsp Dark Chocolate Chips |
2 | plums |
28g | fat free plain Greek yogurt |
85ml | skim milk |
2 | tbsp sunflower seeds |
2 | tbsp Orange Chocolate Chips (optional) |
Summary
Main Benefits
Method
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Step 1
Preheat oven to 180 degrees, prepare a 14*28cm baking form (or 20*20cm one), put a sheet of baking paper into it.
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Step 2
Chop plums into small cubes.
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Step 3
Combine egg whites, stevia, salt and whisk together until fully incorporated. Add skim milk, Greek yogurt, Apple Rhubarb jam. Mix together in a same bowl.
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Step 4
Mix dry ingredients (oat flour, almond flour, protein and baking powder, raw cocoa) together in another bowl.
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Step 5
Add wet ingredients to dry ingredients and mix together.
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Step 6
Stir in the chopped plums, Dark Chocolate Chips and sunflower seeds (if using).
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Step 7
Pour batter into the baking dish and bake for 20-30 minutes or until a toothpick inserted comes out clean.
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Step 8
Let it cool on a metal wire rack and sprinkle some Orange Chocolate Chips on top.
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Step 9
Once cool, remove cake from tin and cut into 4x4cm slices. Enjoy!