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Gluten-free single-serving cake made with chufa flour and coconut flour, flavored with cocoa and made crunchy with coconut chufa crunchy. It can be baked in the air fryer or in a conventional oven. Recipe by: Mariapia Leopizzi – Economista salutista -https://economistasalutista.com/
In a bowl, crack the whole egg and beat it with a fork until smooth.
Add the coconut flour, the chufa flour, the unsweetened cocoa, erythritol and baking powder. Mix vigorously with a whisk or a fork.
Gradually pour in the cup of water, stirring until you get a thick, smooth cream. If the batter is too dense, add a few drops of water or plant milk.
Pour the mixture into a mold suitable for the air fryer and level the surface. Spread the crunchy chufa on top.
For the air fryer: set the temperature to 170°C and cook for 18-20 minutes. Check with a toothpick: if it comes out clean, the cake is ready.
Alternative oven baking: preheat the oven to 170°C (static). If using fan mode, lower the temperature to 160°C. Pour the mixture into a mold, lightly grease with coconut oil or line with parchment paper. Bake for 18-22 minutes. Do the toothpick test.
Let it cool for 2-3 minutes before serving.
For more people: multiply the quantities proportionally.
Bowl
Fork or whisk
Cake mold
Air fryer or oven
Toothpick
Recipe by Mariapia Leopizzi – Economista salutista (https://economistasalutista.com/).
Italia
