Try the Light Bicolor Bundt Cake: a light and tasty dessert with unsweetened cocoa and Greek yogurt. Enjoy the Italian tradition with selected ingredients. Find out more!
In a bowl, mix the egg with the erythritol, then add all the liquid ingredients: oil, yogurt, and milk. Now add the flour and baking powder and mix until you create a smooth and homogeneous mixture.
Put half of the batter in another bowl and add the cocoa, mix (if the mixture is too thick, add a little milk).
At this point, grease your 17 cm diameter bundt cake mold and pour both batters simultaneously, one from the right and one from the left. (If you use a larger mold, obviously increase the quantities)
BAKING: •In a preheated oven at 180°C for 25 minutes. •In an air fryer at 165°C for about 20 minutes (do not preheat and check often because each fryer cooks differently)
Italy, Emilia Romagna
| Energy (kcal) | 144.99 |
| Carbohydrates (g) | 43.62 |
| of which Sugars (g) | 3.15 |
| Fat (g) | 2.19 |
| of which Saturates (g) | 0.91 |
| Protein (g) | 6.32 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.08 |
