Egg White Cocoa Bundt Cake, a protein-rich and delicious cake, stays very soft for days. This cake has a unique texture, suitable for different times of the day and is lactose-free.
If, like me, you often have excess egg whites and want a digestible and healthy breakfast/snack, I recommend preparing this cake. I started from the recipe for the egg white cocoa cake and adapted it to my 9.5-inch Bundt pan.
For lovers of protein sweets and sugar-free desserts, I remind you of other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 146.43 (Kcal)
- Carbohydrates 21.37 (g) of which sugars 11.98 (g)
- Proteins 2.94 (g)
- Fat 6.59 (g) of which saturated 1.01 (g)of which unsaturated 5.29 (g)
- Fibers 0.96 (g)
- Sodium 24.52 (mg)
Indicative values for a portion of 50 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
- 7 oz egg whites
- 1 cup sugar
- 1/2 cup vegetable oil
- 2/3 cup water
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
To mix this cake, I recommend using a stand mixer or an electric hand mixer to properly beat the egg whites. For baking, I suggest using a 9.5-inch springform pan.
- 1 Stand Mixer Howork
- 1 Bundt Pan
Preparation
The process for making the egg white cake is very simple. Beat the egg whites with the sugar until stiff peaks form. I use the stand mixer at maximum speed. You’ll know the egg whites are at the right consistency when they stick to the whisk without falling back into the bowl. Once the egg whites are ready, in another bowl, mix in all the remaining ingredients and give them a rough mix. A simple hand whisk is fine for obtaining a homogeneous mixture to which you’ll gradually add the beaten egg whites. This step should always be done manually with circular movements from the bottom to the top. You’ve now obtained the batter for your egg white cake; simply transfer the batter into the pan and bake in a preheated oven at 350°F for about 35 minutes. Before removing the cake, always do the toothpick test. Leave the cake in the turned-off oven for about 2 minutes, then remove and let cool. Remove the cake from the pan only when it has completely cooled to avoid breaking this very soft cake while it’s still warm.
Notes
This is one of my daughter’s favorite cakes, suitable for any time of the day. Above all, the egg white cocoa cake is a high-protein dessert with very low fat, so you can enjoy it without guilt!
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Can I skip the cocoa?
Of course, if you cannot eat cocoa, you can replace it with the same amount of almond flour, pistachios, or simply all-purpose flour.
