GF Chocolate Cake (Pecan Base)
- Number of Servings: 12
Ingredients
2 cups raw pecans1 tsp aking powder (alum free)2 scoops of MaxLiving Perfect Whey protein powder (chocolate) 1/4 tsp sea salt1/2 cup xylitol1/2 cup butter2 squares of unsweetened chocolate (2 oz) 1 tsp valinna extract4 organic feree range eggs1/2 cup unsweetened almond milk (opt. choc) or 1/2 cup full-fat organic yogut
Process nuts in food processor - pulse until they are meal.
Add all dry ingredients to nut mixture and pulse
Heat Butter and chocolate in double-boiler until melted, add vanilla.
In separate bowl combine eggs, almond milk and/or yogurt. Add in butter/choc mixture.
Add dry ingred to wet ingred and blend together with mixer until smooth. If needed add more almond milk until it's a smooth pourable batter.
Pour cake mixture into pans and bake for 30-35 min or until toothpick inserted in center comes out clean. Do not overbake.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEF2GO.
Add all dry ingredients to nut mixture and pulse
Heat Butter and chocolate in double-boiler until melted, add vanilla.
In separate bowl combine eggs, almond milk and/or yogurt. Add in butter/choc mixture.
Add dry ingred to wet ingred and blend together with mixer until smooth. If needed add more almond milk until it's a smooth pourable batter.
Pour cake mixture into pans and bake for 30-35 min or until toothpick inserted in center comes out clean. Do not overbake.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEF2GO.
Nutritional Info Amount Per Serving
- Calories: 276.3
- Total Fat: 25.1 g
- Cholesterol: 38.6 mg
- Sodium: 75.6 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 2.7 g
- Protein: 5.8 g
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