Preparation tips:

• Heat oven to 175 degrees Celsius.
• Combine 3 large eggs, 300 ml water and 100 ml oil in a bowl.
• Add the cake mix and whisk until smooth.
• Pour it into a greased and lined 9-10 inch (24 cm) round cake pan or cupcake pan lined with cupcake papers (10-12 cupcakes)

Large cake: bake approx. 30 minutes.

Cupcakes: Bake approx. 20 minutes

Wheat flour, low-fat almond flour, 7% cocoa powder, modified potato starch, Fiber, Fine (Natural corn starch), chicory and potato fiber, wheat gluten, salt, flavor, xanthan gum. Emulsifier: mono and diglycerides Acidity corrector: citric acid, stabilizer Sweetener: erythritol (Sukrin*) and sucralose Raising agent: bicarbonate, disodium phosphate)

* Sukrin is made only from natural erythritol polyol derived from GMO-free corn starch. It contains no artificial colors, additives or preservatives, and is gluten-free. It contains no carbohydrates, no calories and is non-glycemic.