Super light and spongy apple cake made with a mix of high-protein gluten-free flour, no butter, and no oil.
Author: The Fit Mediterranean
Lupin Bean Flour
or Coconut Sugar
Preheat the oven to 350 degrees F (180 degrees C).
In a bowl whisk together
Eggs (3/4 cup)
Soy Yogurt (2/3 cup)
Granulated Erythritol (2 Tbsp)
Lupin Bean Flour (2 1/2 Tbsp)
Soy Flour (1/3 cup)
Coconut Flour (1 Tbsp)
Ground Cinnamon (1 Tbsp)
Baking Powder (1 Tbsp)
Salt (1 pinch)
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
Apples (3/4 cup)
and pour into a baking pan lined with parchment paper. You can decorate the top with some extra slices of apple and a bit of granulated erythritol sugar.
Bake in preheated oven for about 45 minutes. Make sure the cake is cooked through by sticking a toothpick into the center, it needs to come out clean.
Let the cake cool down completely before removing it from the pan.
Makes one 7-inch cake.
This cake stores well for a couple of days at room temperature or for up to 5 days in the fridge.
Nutrition Per Serving
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