The light chocolate cake with egg whites in the air fryer originates from the message of a follower who tried my original recipe. She decided to adapt it to her needs by reducing sugars and using only egg whites instead of whole eggs. The result is a light, soft, and quick-to-prepare chocolate cake, perfect for breakfast or a snack.
In this version, I halved the sugar and replaced it with natural sweeteners like stevia or erythritol. The choice depends on personal taste. It’s true they might have a slight aftertaste, but the cocoa covers it very well. Cooking in the air fryer makes everything even more practical. I baked the cake at 320°F for 27 minutes. Remember to remove the inner rack from the basket to place the pan lower. Alternatively, you can bake it in a static oven at 350°F for about 30 minutes, always doing the toothpick test around 25 minutes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Air Frying, Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 egg whites
- 1/4 cup sugar
- 1/3 cup stevia (or erythritol)
- 7/16 cup milk
- 7/16 cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
Tools
- 1 Electric whisk
- 1 Springform pan
Preparation
Whisk the egg whites to stiff peaks with clean and dry beaters until you achieve a stable and glossy consistency. In another bowl, combine all the dry and liquid ingredients of the light chocolate cake. Mix with the electric whisk until you get a smooth, lump-free, and well-blended batter.
Add the beaten egg whites to the chocolate batter gradually. Use a spatula and mix gently from the bottom up to keep the light chocolate cake soft and well-risen after baking. Pour the batter into a lightly greased 8-inch pan. Bake in the air fryer at 320°F for about 27 minutes. Always do the toothpick test after 25 minutes.
📝 Final Notes – Aunt Debby’s Tips
This light chocolate cake with egg whites is perfect to enjoy even the next day, as it remains soft and fluffy if stored under a cake dome. If you want to make it even more indulgent, you can dust it with a bit of unsweetened cocoa or serve it with a spoonful of Greek yogurt or light hazelnut cream.
Remember that every air fryer cooks differently. If you notice that the surface browns too quickly, cover the cake with aluminum foil in the last minutes of baking. The toothpick test is still your best ally to ensure a perfectly baked chocolate cake.
FAQ (Frequently Asked Questions)
Can I use the oven instead of the air fryer?
Sure. You can bake the light chocolate cake in a static oven at 350°F for about 30 minutes. Check the baking after 25 minutes with the toothpick test.
Which sweetener is best for this chocolate cake?
You can use stevia or erythritol, adjusting the quantity to your taste. The cocoa helps cover the typical aftertaste of natural sweeteners.
