Greek Yogurt Fudge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 c unsalted butter1/2 c water1/4 c cocoa powder1 c sugar1 1/4 c Bob's red Mill Quinoa flour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt2 eggs, separated1/2 tsp vanilla extract1/4 c yogurt or sour cream
Preheat oven to 375. Place the butter and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt Add the cooled cocoa mixture, egg yolks, vanilla and yogurt and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tine ined with paper cupcake liners or a greased cake pan. Bake for 20 minutes or until a cake tester inserted in center comes out clean.
Serving Size: Makes 12 cupcakes or 8x8 cake
Number of Servings: 8
Recipe submitted by SparkPeople user KMS3333.
Serving Size: Makes 12 cupcakes or 8x8 cake
Number of Servings: 8
Recipe submitted by SparkPeople user KMS3333.
Nutritional Info Amount Per Serving
- Calories: 250.9
- Total Fat: 8.6 g
- Cholesterol: 62.1 mg
- Sodium: 282.6 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
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