Single-serving cake with Chufa Flour and Coconut and Cocoa Chufa Crunchy

Ingredients:

• 1 whole egg
• 20 g of chufa flour
• 20 g of coconut flour (not desiccated coconut)
• 1 tablespoon of unsweetened cocoa powder
• 2 teaspoons of erythritol
• 1 tablespoon of baking powder
• 1 small cup of water
• 20 g of crunchy chufa 

 Method:

1. In a bowl, crack the whole egg and beat it with a fork until smooth.
2. Add the coconut flour, chufa flour, unsweetened cocoa, erythritol, and baking powder. Mix vigorously with a whisk or fork.
3. Gradually pour in the small cup of water, stirring until a thick, smooth cream is obtained. If the mixture is too dense, add a few drops of water or plant-based milk.
4. Pour the mixture into an air fryer-safe mold and level the surface. Distribute the crunchy chufa on top.
5. Set the temperature to 170°C and cook for 18–20 minutes. Check for doneness with a toothpick: if it comes out clean, the cake is ready. 
   • Alternative oven baking: Preheat the oven to 170°C (static). If using convection mode, lower the temperature slightly to 160°C. Pour the mixture into a silicone or non-stick mold (approx. 10–12 cm diameter). Lightly grease it with a little coconut oil or line with parchment paper. Bake for 18–22 minutes, until the surface is dry and slightly golden. Do the toothpick test: it should come out clean. Let cool for 2–3 minutes before serving.

• Multiply the quantities to make a cake for more people!

Recipe by: Mariapia Leopizzi – Health Economist - https://economistasalutista.com/ .