Chocolate Cloud Cake

Ingredients

• 120 g Wheat flour (or gluten‑free flour) (Sift before use)
• 100 g Whole cane sugar (Can be replaced with white sugar or sweetener)
• 60 ml Dehydrated coconut oil (Melt slightly before adding to the yolks)
• 30 g Unsweetened cocoa powder (Sift to avoid lumps)
• 3 Eggs (Separate whites from yolks)
• 120 ml Plant milk (almond, soy or oat) (At room temperature)
• 1 pinch Fine salt

Instructions

1. Separate whites from yolks

   Crack the three eggs and carefully separate the whites from the yolks into two different bowls, making sure no trace of yolk remains in the whites.

   Time: PT5M

2. Whisk the whites with the sugar

   Using an electric mixer, whisk the whites, adding the whole cane sugar gradually until you obtain stiff peaks and a foamy texture.

   Time: PT10M

3. Mix yolks, oil and milk

   In the large bowl, beat the egg yolks, add the melted coconut oil and the plant milk at room temperature. Mix until you obtain a homogeneous consistency.

   Time: PT5M

4. Incorporate dry ingredients

   Sift the cocoa powder and flour over the yolk mixture, add the pinch of salt, then gently fold with a spatula until no lumps remain.

   Time: PT5M

5. Fold in the whipped whites

   Add the whipped whites in two batches. With the spatula, lift the batter from the centre and turn it over onto itself, to retain as much air as possible.

   Time: PT5M

6. Prepare the pan

   Cut a circle of parchment paper to the size of the pan base, place it at the bottom, then slide the edges along the sides of the pan to facilitate unmolding.

   Time: PT5M

7. Pour the batter and tap

   Pour the batter into the prepared pan, tap the pan base three times on the work surface to eliminate air bubbles.

   Time: PT2M

8. Bake

   Bake the cake for 1 hour at 150°C. The top may crack, that's normal.

   Time: PT1H

   Temperature: 150°C

9. Complete cooling

   Remove the cake from the oven and let it cool completely in the pan before unmolding (about 30 minutes).

   Time: PT30M

10. Finishing and serving

    Gently unmold the cake, dust with cocoa powder or powdered sugar to taste, then serve.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g