.
Panda Cake
Rated 5.0 stars by 1 users
Servings
12
Author:
Ketoroma Kitchen & Bakery
Makes 12 portions - each portion contains:
139 Calories / 11.8g Fat / 2.0g Carbohydrates / 3.1g Protein / 3.9g Fibre
As with all UK labels, the carb values above are already 'net carbs'.
Ingredients
-
65g Panda Flour
-
120g Sweetener (Erythritol & Stevia or Erythritol & Monkfruit blend)
25g Baking Powder
5 Eggs (medium is best)
150g Soured Cream (alternatives: Greek or Greek-style yogurt, or Creme Fraiche)
95g Olive Oil (alternatives: melted unsalted butter or cooking coconut oil)
20g Vanilla Extract
For lemon cake: Juice & Zest from 3 lemons
For chocolate cake: 45g Cocoa Powder + 50g Cream, Water or Milk (additional to the other wet ingredients)
Optional additions
Directions
Preheat the oven to 180°C.
Mix dry ingredients together in a large mixing bowl.
In a separate bowl, mix together the wet ingredients.
Once combined, pour the wet ingredients into the bowl of dry ingredients. Use a whisk to start combining them, then switch to a spatula as the mix thickens.
Once there are no more lumps in the mix, transfer it to a baking tin lined with greaseproof paper or individual silicone cupcake cases. We portioned this mix into a 7” cake tin and 8 small silicone cupcake cases.
Bake for 20-30 minutes until the cake is firm to touch.
Subscribe to our emails
Subscribe to our mailing list for insider news, product launches, and more.