Chocolate Cake Gluten and Sugar Free.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cocoa, dry powder, unsweetened, 50 grams Vanilla Extract, 2 tsp Almond Meal, Bob's Red Mill, Fine Ground -150 gYacon Syrup, 3/4 cuplarge free range eggs - 3Grapeseed Oil, .5 cup plus 2 tbsSalt, 1 tsp Water, tap, .5 cup (8 fl oz) boiling
grease and line base of 9" springform pan with parchment
Preheat oven to 325
Mix together hot water, cocoa, salt and vanilla until it is smooth, set aside to cool
combine almond meal and baking soda
Put the Yacon syrup, eggs and grapeseed (light olive oil is great too) in a stand mixer and beat with the paddle for about three minutes until pale and thickened.
Add the cooled cocoa mixture and then the almond meal.
Pour into prepared tin and bake 40 - 45 minutes. Cake tester should come out with moist crumbs, sides should be set.
Let cool 10 minutes on rack, release the sides to cool completely.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMYAGENT.
Preheat oven to 325
Mix together hot water, cocoa, salt and vanilla until it is smooth, set aside to cool
combine almond meal and baking soda
Put the Yacon syrup, eggs and grapeseed (light olive oil is great too) in a stand mixer and beat with the paddle for about three minutes until pale and thickened.
Add the cooled cocoa mixture and then the almond meal.
Pour into prepared tin and bake 40 - 45 minutes. Cake tester should come out with moist crumbs, sides should be set.
Let cool 10 minutes on rack, release the sides to cool completely.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMYAGENT.
Nutritional Info Amount Per Serving
- Calories: 212.0
- Total Fat: 18.5 g
- Cholesterol: 50.6 mg
- Sodium: 271.0 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.9 g
- Protein: 5.2 g
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