This cocoa cake without eggs and butter is a great solution for those on a diet or still suffering from high cholesterol and hyperglycemia. In fact, it has a low glycemic load, no added sugar, no type of fat: yet thanks to two important ingredients it is soft and not “rubbery”.

Unfortunately, in cakes without eggs and without butter, the dough is not very tied, with the result that the flour is very much felt and the consistency is not pleasant.
The cocoa cake without eggs and without butter does not have this drawback.
In addition, those who want can make a vegan version.

Finally, this is the only cake ever whose portions are large: an eighth portion of the cake is only 75 calories. Let’s see the recipe and procedure.

COCOA CAKE WITHOUT EGGS AND WITHOUT BUTTER

Ingrediants

5 tablespoons of wheat or oat bran
5 tablespoons of corn starch or frumina
a 125-gram jar of low-fat white yogurt
2 and a half tablespoons of unsweetened cocoa 
a 180-gram apple with red or yellow net fruit or if you prefer a banana 100 grams
a sachet of vanilla yeast
zest of an untreated orange or lemon
a pinch of
stevia salt, truvia or other sweetener suitable for cooking

Optional advice for those who love making light desserts.
To give more flavor to these light desserts, but also to homemade creams or other, you can use
these food flavorings available in stock on Amazonwhich with two drops give the flavor you prefer, are suitable for food cooking and DIY cosmetics.
For this cake I have added the chocolate flavor.

HOW TO MAKE THE COCOA CAKE WITHOUT EGGS AND WITHOUT BUTTER

Preheat the oven to 185 degrees.
Line a 20 cm diameter cake pan with parchment paper and set aside.
Peel the apple (the gross weight will be around 250-260 grams).