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Chocolate, almond and berry cake

Special Diets

Low sugar
Vegetarian
Chocolate, almond and berry cake
A great centrepiece for your afternoon tea table.
Serves
8
Prep
20 minutes
Cook
25 minutes

Nutrition information

Each 113g serving contains (excludes serving suggestion)
KCal
139
Carbs
14.8g
Fibre
2.5g
Protein
9.8g
Fat
3.9g
(Medium)
Saturates
1.1g
(Low)
Sugars
3.2g
(Low)
Salt
0.3g
(Low)
Ingredients

Ingredients

  • 1 tsp rapeseed oil (for cake tin)
  • 50g wholemeal flour
  • 50g plain flour
  • 15g cornflour
  • 1 tsp baking powder
  • 15g cocoa powder
  • 4 medium eggs, separated
  • 1 tbsp 0% fat Greek yogurt
  • 4 tbsp granulated sweetener
  • 2 tsp natural almond extract
  • For the topping:
  • 200g fat-free quark (cream cheese)
  • 1 tbsp granulated sweetener
  • 175g fresh strawberries, sliced
  • 125g fresh raspberries
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Method

Method

Recipe tips
  • Whisked egg whites make the cake lighter so take care not to overmix as your cake could become a bit heavy (but will still taste good!)
  • When you add the egg whites back into the cake mixture, fold them gently to keep the air bubbles trapped inside.
  • Make sure the cake is fully cooled before you add the topping.
  • Any summer fruits work well. Try adding blueberries, or you could use slices of fresh peach or apricot.
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