Gluten Free and Sugar Free Chocolate Cake
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Gluten Free and Sugar Free Chocolate Cake

3:51

Servings: 
Serves 24
1 ½ cups
½ teaspoon
sea salt
1 teaspoon
baking soda
1 cup
rice milk
1 cup
hot water
1 teaspoon
vanilla extract

 

  1. Heat oven to 350°F (325°F convection). Grease and flour one 9-inch round baking pan.
  2. In a large bowl combine: flour, cocoa, sugar, sea salt, and baking soda and set aside.
  3. In stand mixer using paddle attachment combine rice milk, hot water, vanilla extract, and canola oil.
  4. Add the dry ingredients until batter is consistent.
  5. Pour batter into prepared pan.
  6. Bake for 45 to 50 minutes or until the wooden pick inserted is clean.
  7. Cool for 15 to 20 minutes and finish with berry compote.

 

VARIATION:

Cupcakes:

  1. Line 24 cupcake cups with paper liner.
  2. Fill prepared cupcake cups 2/3 full with batter.
  3. Bake cupcakes in preheated oven for 15 to 20 minutes, or until wooden pick inserted is clean.
  4. Cool for 10 minutes and finish with berry compote or frosting.

Nutritional Information

Serving Size: 
1 Cupcake (55 g)
Calories: 
120
Total Fat: 
5 g
Saturated Fat: 
0 g
Protein: 
1 g
Total Carbohydrate: 
26 g
Dietary Fiber: 
1 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
110 mg
Calcium: 
17 mg