Hey guys and welcome to Artem & Helen – Healthy recipes!
Today I’m going to show you how to make Blueberry gluten-free cake. Inside it has chocolate cakes, blueberry-lemon filling and soft vanilla cream.
This low-calorie dessert is a great meal for people who are choosing a healthy food, but like to eat something tasty!
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Macros per 100 g: Calories 146, Proteins 8.7, Fats 9.2, Carbs 8.7
Weight 1220 g
Form diameter 16 cm (6,3 inches)
Sweetener: 1 gram of my sweetener is equivalent to 10 grams of sugar.
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Cake Ingredients:
Whole grain flour (I have rice + green buckwheat) 115 g
Cocoa powder 30 g
Baking powder 2 tsp
Sweetener 14 g
Egg 6 pcs (360 g)
Xanthan Gum 1 g (1 heaping 1 ml scoop)
Vegetable oil (I have peanut oil) 20 g
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Impregnation: 30 grams of water + 30 grams of chicory syrup.
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Filling Ingredients: (90 grams per layer and 8 grams for topping)
Blueberries 180 g
Zest of 1 lemon 12 g
Lemon juice 10 g
Sweetener 10 g
Xanthan gum 1 scoop 1 ml (or pectin NH, or corn starch about 10-15 g)
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Cream Ingredients: (200 grams per layer and 200 grams per coat)
Ricotta cheese 600 g
Sweetener 15 g
Natural vanilla extract 1-2 tsp
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Bento Cake Recipe:
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