The simplest lactose-free protein cake to prepare is the one with only egg whites and cocoa. Perfect for using up leftover egg whites, which often go unused in the kitchen, but alternatively, you can buy ready-to-use egg whites at the supermarket. With few ingredients and an easy process, you will get a light and protein-rich cake, perfect for breakfast or a snack. If you want a more indulgent dessert to offer guests, just accompany it with some whipped cream.
This cake will surprise you with its very soft and crumbly texture, which remains perfect for days if stored in a cake container with a lid. If, like me, you love simple flavors, enjoying it plain will be a real pleasure, with the advantage of having very few fats! 😊
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 277.68 (Kcal)
- Carbohydrates 38.81 (g) of which sugars 21.16 (g)
- Proteins 5.58 (g)
- Fat 13.21 (g) of which saturated 2.02 (g)of which unsaturated 10.58 (g)
- Fibers 2.37 (g)
- Sodium 32.23 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients to prepare this cake are few and easily found in our kitchens.
- 4 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2/3 cup water
- 1 3/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Baking Tools
For mixing this cake, you would only need a hand mixer or stand mixer. For convenience, I whip the egg whites with the stand mixer while mixing the other ingredients with an electric hand mixer.
- 1 Stand Mixer Howork
Steps
The steps to make this cake are few and simple. It will be sufficient to whip the egg whites until stiff and mix all the other ingredients in another bowl together; finally, combine the two mixtures, and your lactose-free protein cake is ready.
The fundamental step to make this lactose-free protein cake soft and spongy is to whip the egg whites until stiff, as seen in the photo.
To simplify this operation, I use the stand mixer with the whisk attachment at maximum speed.
In the latest versions, as you see in the video, I whipped the egg whites directly with the sugar.
In another bowl, add sugar, oil, water, flour, cocoa, and baking powder, and mix with a hand whisk until everything is homogeneous.
Add the egg whites to the other ingredients, being careful not to deflate them, and mix by hand with circular movements from bottom to top until it becomes a single homogeneous mixture.
Pour the mixture into a greased 9-inch (22-24 cm) diameter pan. If, like me, you don’t have a springform pan, considering it’s a very soft and crumbly cake, I recommend lining the bottom of the pan with parchment paper.
Bake in a preheated oven at 355°F for about 35 minutes, always doing the toothpick test.
I suggest removing your cake from the pan only when it is completely cooled.
We love to enjoy it plain, and it will be a very light, easily digestible dessert with low fats, but you can fill it as you prefer, serve it with simple powdered sugar on the surface, or accompanied by some whipped cream.
NOTES
This lactose-free protein cake is perfect for those looking for a light yet delicious dessert. Easy to make, it stays soft for days and is ideal for both breakfast and a snack. If you want to make it even more tempting, serve it with some whipped cream. Few ingredients, zero lactose, and lots of goodness in every slice!
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I replace fresh egg whites with packaged ones?
Yes, you can safely use packaged egg whites found at the supermarket. The amount to use is about 140 g. This way, the cake will come out soft and perfect!
