High-Fiber Chocolate Cake for the Cold Season

Warming, chocolaty & consciously indulge

When it gets cold outside, the desire for sweet, satisfying baked goods increases. This high-fiber chocolate cake combines intense cocoa flavor with selected ingredients such as potato fiber and seeds. The result: a moist cake that is very filling without being unnecessarily heavy – ideal for cozy winter days.

Ingredients

Dry ingredients:

• 40 g potato fiber

• 30 g ground almonds

• 25 g baking cocoa (unsweetened)

• 1 tsp baking powder

• 1 pinch of salt

Liquid ingredients:

• 3 eggs

• 120 ml milk or plant-based drink

• 80 ml coconut oil (melted) or butter

• 2–3 tbsp sweetener of choice (e.g., erythritol)

• 1 tsp vanilla extract (optional)

Optional for more nutrients:

• 1 tsp chia seeds

• 1 tsp collagen powder

Preparation

1. Preheat oven
   Preheat to 175 °C top/bottom heat. Grease a small springform pan (approx. 20 cm) or line with parchment paper.

2. Mix dry ingredients
   Combine potato fiber, almonds, cocoa, baking powder, and salt well in a bowl.

3. Whisk liquid ingredients
   Whisk eggs, milk, coconut oil, sweetener, and vanilla extract until smooth in a separate bowl.

4. Make dough
   Combine dry and liquid ingredients. Optionally, fold in chia seeds and collagen powder.
   Let the dough rest for 2–3 minutes so that the potato fiber can swell.

5. Bake
   Pour dough into the pan, smooth it out, and bake for approx. 35–40 minutes.
   Do a skewer test – the cake can still be slightly moist inside.

6. Cool & serve
   Let cool briefly, remove from the pan, and enjoy.

Tips for the cold season

• The cake tastes particularly good served warm

• Combine with nut butter, Greek yogurt, or berries

• For a wintery touch: add cinnamon or cardamom