CHOCOLATE CAKES USING PANDA FLOUR V2
24th July 2025
Category
Classical & MKD Recipes
Fat: 57.22g Protein: 17.78g CHO: 4.97g Kcal: 606 MKD 4.97g CHO TOTAL 1.65g CHO PER CAKE
Notes
Mo’s tip: I used PURESWEET STEVIO granular sweetener as it is 1:1, I find this helps with the volume and texture. If you use your preferred sweetener, you may need to use less as some granular brands will give 3 times the sweetness. Other brands giving 1:1 sweetness are available. These make a really nice treat or dessert.
I made 3 muffins which gives: 19.07g fat / 5.92g protein / 1.65g CHO
Ingredients
- 24g Butter
- 50g Double cream
- 104g Eggs
- 7g Cocoa powder
- 35g Panda flour V2
- 35g Granular sweetener (see tips)
- You will also need 5g of LOW CARB GLUTEN FREE baking powder and 1 teaspoon of vanilla extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Melt the butter and mix with the sweetener granules, cream, beaten eggs and vanilla extract.
- Add the cocoa and baking powder to the Panda flour, then beat into the wet ingredients.
- Divide equally between 3 muffin moulds or 4 cupcake moulds.
- Cook for 15 – 20 minutes depending on which size you make.
- When cool dust with a little icing sweetener (optional).
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