Yujuyum Choco Castella

Name: Yujuyum Choco Castella
Total time: 5 min
Yield: 200 g
Ingredients: Almond Breeze Unsweetened 50 ml; Allulose Plus 50 g; Kirkland Signature Almond Flour 80 g; Cocoa Powder 20 g

Cook 5 min Difficulty EASY 589 kcal

#Choco Castella #Castella #Chocolate Cake #Homemade Cake #Home Baking #Dessert #Cake Recipe #Soft Bread #Snack #Yujuyum

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Ingredients

Main ingredients

Almond Breeze Unsweetened 50 ml
Allulose Plus 50 g
Kirkland Signature Almond Flour 80 g

Seasonings/Sauce

Cocoa Powder 20 g

Nutrition summary

Carbohydrates 56.71 g 31%

Protein 22.46 g 12%

Fat 45.51 g 56%

Serving size 200g

Cooking steps

1

Crack the eggs into a bowl and beat until foamy.
2

Add sugar in 2-3 batches while mixing.
3

Sift in flour, cocoa powder, and baking powder.
4

Add milk and melted butter and mix until well combined.
5

Pour the batter into a mold and smooth the top.
6

Bake in a preheated oven at 180°C for 25-30 minutes.
7

Let it cool completely, then plate.

Yujuyum Choco Castella

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