Ingredients

Use a 7 inch (18 cm) or 8 inch (20 cm) cake pan

For the cake

80 g (⅓ cup) Skimmed milk, room temperature

180 g (6.5 oz) Unsweetened plain yogurt, room temperature

60 g (2 Sachets OR ½ cup + 1 tbsp) Oats

100 g (½ cup) Truvia sweetener (I used Truvia, if you use another type of sugar you may need less or more)

1 room temp egg

50 g (⅓ cup + 2 tbsp) Cocoa powder

¾ tsp Baking soda

1 tsp Vanilla extract

For the frosting

70 g (2.5 oz) Chocolate

45 g (3 tbsp) Milk

20 g (1 tbsp) Yogurt

Sweetner, to taste

Method

For the cake

In a large bowl, add the warm milk, yogurt, vanilla extract and cocoa powder.

Add the sugar and mix well.

Add the egg.

Add the oat flour, baking soda and salt, and mix until combined.

Pour the batter into a 7 or 8 inch cake pan, greased and lined with parchment paper.

Bake the cake in a preheated oven at 160 °C (320 °F) for 35 minutes. Do not over bake (check using the toothpick test, as in the video).

Cool completely.

To frost

Mix yogurt and milk together. Add sweetner.

Add melted chocolate and mix until combined.

Pour over the cake.

Divide the cake into 10 equal slices (each cake slice without frosting has 50 calories; frosted 90 calories).

Categories: Low calorie