Gluten-Free Low-fat Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 1/4 cups brown rice flour (or white)1/4 cup arrowroot flour (may substitute tapioca flour)1/2 cup cornstarch3/4 cup unsweetened cocoa powder4 tsp. baking powder1 T. baking soda2tsp. salt2 tsp. xanthan gum1 tsp. cinnamon1 1/2 cups evaporated cane juice sugar1/2 cup unsweetened applesauce1 egg white2 T. lowfat plain yogurt (Stoneyfield is good)1 cup very strong coffee1/4 cup dark molasses1 /12 cups water1 T. cider vinegar2 tsp. sunflower oil1 cup canned pumpkin (Libby's is great)
Preheat oven to 350 F.
Mix together dry ingredients in a large bowl. In a smaller bowl mix the wet ingredients (including pumpkin puree) Pour wet into dry and mix until just combined. Pour batter into ungreased 9x13 baking dish. Bake for 30 minutes, or until small sharp knife inserted near center comes out with a few moist crumbs. Remove from oven and set on rack to cool. When cool, ice or glaze if desired. Great served with coffee and fresh fruit for dessert or snack, or even as breakfast! =) Makes 18 pieces (approx.)
Number of Servings: 18
Recipe submitted by SparkPeople user PRINCESS3392.
Mix together dry ingredients in a large bowl. In a smaller bowl mix the wet ingredients (including pumpkin puree) Pour wet into dry and mix until just combined. Pour batter into ungreased 9x13 baking dish. Bake for 30 minutes, or until small sharp knife inserted near center comes out with a few moist crumbs. Remove from oven and set on rack to cool. When cool, ice or glaze if desired. Great served with coffee and fresh fruit for dessert or snack, or even as breakfast! =) Makes 18 pieces (approx.)
Number of Servings: 18
Recipe submitted by SparkPeople user PRINCESS3392.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 1.6 g
- Cholesterol: 0.1 mg
- Sodium: 590.0 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.0 g
- Protein: 2.7 g
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