Chocolate Cake mix

Now it’s easy to make your own healthy chocolate cake!

This cake mix contains Sukrin instead of sugar, and we’ve replaced part of the flour with fat-reduced almond flour and FiberFin. The result is a delicious low-carb and low GI cake.

Product advantages compared to other cake mixes on the market:

  • 40% less calories
  • 75% less carbohydrates
  • 10% dietary fiber (more than 100% wholemeal bread)
  • Twice the protein content
  • No added sugar

Nutritional information per 100 g:

Per 100 g finished cake kcal protein carbohydrates sugar fat fibre
Funksjonell Mat Chocolate cake 225 9 22 0 15 10
The avrige of Toro/Møllerens/Regal cake mix 374 4 52 35 16 1

Instructions:

  • Pour the cake mix into a large bowl and add 300 ml water, 3 eggs and 100 ml neutral oil (rapeseed or coconut).
  • Mix well together. Pour the mixture into a round cake tin  (24 cm in diameter).
  • Bake at 175 degrees Celsius for about 25-30 minutes on the middle rack.

Tips:

  • Use vanilla quark (curd cheese) as frosting or use a light sprinkle of SukrinMelis as garnish.
  • You can also use the cake mix for chocolate muffins. Makes about 12 large muffins; the baking time stays the same.
  • Add chocolate chips or chopped nuts/almonds.
  • If you want a darker and less sweet cake, add 2 tablespoons of unsweetened cocoa powder.

Ingredients:

Wheat flour, sweetener: erythritol (Sukrin), low-fat almond flour, 7 % cocoa powder, modified potato starch, FiberFin (natural resistant starch from corn), fibre (from chicory and potato), raising agents: bicarbonate and disodium phosphate, wheat gluten, salt, emulsifier: mono- and diglycerides, aroma, acidity regulator: citric acid, stabilizer: xanthan gum, sweetener: sucralose.

Net Weight: 410 g. Yields approx. 850 g finished cake.