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Sugar-free Yogurette bowl cake

Snack without the guilt, as this bowl cake that looks like a Yogurette bar tastes really refreshing and is even sugar-free.

Ingredients

For the Yogurette bowl cake
40 g rolled oats
20 g almond flour or ground almonds (alternative: 35 g ground oats or flour of choice)
8 g baking cocoa powder (not hot chocolate powder)
10 g almond butter (as an egg substitute)
20 g sugar substitute, e.g. erythritol 100 ml almond milk (alternative: oat milk)
2 level tsp baking powder
For the cream
3–4 fresh strawberries (optional: dried strawberries)
100 g Skyr
100 g low-fat yoghurt 5 g psyllium husks
a little something to sweeten, e.g. flavour drops or erythritol
15 g sugar-free melted dark chocolate
A splash of mineral water

Method

  • Step 1

    Thoroughly mix the ingredients for the batter until you achieve a stiff consistency. Pour it into a small oven dish that’s been greased with oil, then bake in the oven at 175°C (fan) for around 25 minutes.

  • Step 2

    Leave to cool – it won’t take long. In the meantime, lightly whisk the ingredients for the cream using a whisk. (Caution: only add in the psyllium husks at the end with the mineral water and stir in!) Finely chop the strawberries and fold into the cream.

  • Step 3

    Distribute all of the cream over the base of the bowl and leave to cool.

  • Step 4

    Melt the chocolate in a bain marie then drizzle over the bowl cake in a lattice pattern. Decorate with freeze-dried strawberries and enjoy as soon as the chocolate has solidified.