Pumpkin Chocolate Cake

Name: Pumpkin Chocolate Cake
Yield: 337 g
Ingredients: Non-fat Greek Yogurt 36 g; Raw Egg White 60 pcs; Tapioca Starch (instead of flour) 20 g; Leavening Agent (Baking Powder) 0.5 g; Powdered Allulose 50 g; Salt 0.5 g; Cocoa Powder 20 g; Steamed Pumpkin 150 g

255 kcal

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Ingredients

Main ingredients

Non-fat Greek Yogurt 36 g
Raw Egg White 2 pcs
Tapioca Starch (instead of flour) 20 g
Leavening Agent (Baking Powder) 0.5 g
Powdered Allulose 50 g
Salt 0.5 g
Cocoa Powder 20 g
Steamed Pumpkin 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 93.44 g 81%

Protein 15.48 g 13%

Fat 2.68 g 5%

Serving size 337g

Cooking steps

1

Wash the pumpkin thoroughly, remove the skin and seeds, then steam it.
2

Mash the steamed pumpkin until smooth.
3

Add eggs and sugar, then mix well with a whisk.
4

Sift in pumpkin, all-purpose flour, baking powder, and cocoa powder, and mix into the batter.
5

Add vegetable oil (or butter) and milk, and stir until smooth.
6

Add chocolate chips and mix evenly.
7

Pour the batter into a mold and bake in a preheated oven at 170°C (340°F) for 30-35 minutes.
8

Cool before serving.

Pumpkin Chocolate Cake

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