Soy Protein Mugwort Pound Cake✅

Preheat the oven to 170°C (338°F).

Trim and finely chop the mugwort.

Sift the isolated soy protein and set aside.

In a bowl, mix the eggs, erythritol, and oil together.

Add the isolated soy protein, baking powder, and mugwort, and mix well.

Pour the batter into a pound cake mold.

Bake at 170°C for 25 minutes.

Let cool and cut into bite-sized pieces.