SUKRIN CAKE IN A CUP CHOCOLATE & CARAMEL 75G
Cake in a Cup – Cake in 2 minutes!
Everything you ever thought about cake is about to change! Introducing the revolutionary Cake in a cup, the sensational, free-from treat ready in your favourite cup or mug in just two minutes! In no time at all, you’ll be indulging in warm, dreamy, soft, chocolate sponge that’s unbelievably sugar-, gluten- and egg-free. Choose from dark chocolate or chocolate caramel: both of our indulgent cakes are higher in protein and half the calories of regular cake. Which one will be your favourite?
- Sugar-, gluten-, wheat- and egg-free
- ½ the calories of regular cake mix*
- Ready in 2 minutes; just add water
*Compared with average of five major cake brands.
Instructions:
Simply tip the Cake in a cup sachet into a cup or mug, add 1/4 a cup of water (50g), pop in the microwave for one minute on full power, and enjoy a just-baked, healthier chocolate treat.
Tips:
- Add some berries, chopped nuts or sugar-free chocolate
- Use coffee instead of some of the water for a mocha cake, or try using milk
- For more flavours, try adding some orange or mint essence
- Serve as a delicious dessert with ice cream, whipped cream or creme fraiche
- Reduce the cooking time by 10 seconds for a fudgy, molten chocolate centre
- Can be made in a conventional oven, simply bake in ramekins at 175 degrees Celsius for 20-25 mins
Nutritional information:
One Cake in a cup, Chocolate & caramel:
Kcal: 212 | Protein: 13,0 g | Net carbs: 11,6 g | Dietary fibre: 12,5 g | Fat: 10,0 g
Per 100 g finished cake, Chocolate & caramel:
Kcal: 193 | Protein: 11,8 g | Net carbs: 10,5 g | Dietary fibre: 11,5 g | Fat: 9,0 g
Ingredients, Cake in a cup – Chocolate & Caramel:
Flour (almond, sesame, corn), natural sweetener (erythritol), fibre (resistant corn starch, chicory), fat powder (coconut, milk protein), powdered cream, cocoa, modified starch, raising agent (bicarbonate, diphosphate), salt, emulsifier: mono- and diglycerides, sweetener: sucralose, aroma.
Flour (almond, sesame, corn)
Gluten-free almond, sesame and corn flour are used in this cake mix.
Sukrin
Sukrin is a natural sugar replacement made from the polyol erythritol, found naturally in fruits such as melons and pears. Erythritol is created by a natural fermentation process and there are no artificial additives in Sukrin. Read more about Sukrin here.
Fibre: resistant corn starch and chicory
Vegetable fibre raises the cake’s fibre content and gives it the optimum consistency. Resistant fibre helps to keep you feeling fuller for longer.
Fat powder
Fat powder is encapsulated vegetable fat, comprised of 80% coconut oil.
Cocoa
Fat-reduced cocoa powder gives the cake its chocolate flavour and colour. Contains 10-12% fat.
Modified potato starch
Starch from potato that makes the cake moist and keeps it soft.
Raising agent: bicarbonate and diphosphate
This is good old-fashioned baking soda.The diphosphate neutralises the bicarbonate and regulates the raising.
Salt
The entire cake contains 0.8g of added salt. The remaining salt you see on the nutritional information is due to the latest regulations requiring that the sodium in the raising agent must be declared as salt, although this is not the same as table salt (sodium chloride).
Emulsifier: mono- and diglycerides
Used to bind water and fat to give a lovely soft consistency and even texture. Derived only from vegetable fat sources.
Sucralose
A sweetener, 600 times sweeter than sugar, used in a very small amount.
Aroma
Aromas are added to give a richer taste.