Ingredients:Wheat flour, sweetener: erythritol (Sukrin), low-fat almond flour, 7 % cocoa powder, modified potato starch, FiberFin (natural resistant starch from corn), fibre (from chicory and potato), raising agents: bicarbonate and disodium phosphate, wheat gluten, salt, emulsifier: mono- and diglycerides, aroma, acidity regulator: citric acid, stabilizer: xanthan gum, sweetener: sucralose.
Directions:Pour the cake mix into a large bowl and add 300 ml water, 3 eggs and 100 ml neutral oil (rapeseed or coconut). Mix well together. Pour the mixture into a round cake tin (24 cm in diameter).
Bake at 175 degrees Celsius for about 25-30 minutes on the middle rack.