Gluten Free Rich Chocolate Cake

Gluten Free Rich Chocolate Cake
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 140.5
  • Total Fat: 7.1 g
  • Cholesterol: 26.3 mg
  • Sodium: 33.3 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Gluten Free Rich Chocolate Cake calories by ingredient


Introduction

I adapted this from a recipe on the bag of buckwheat flour. I substituted almond butter for the peanut butter in the recipe (nutrition calculations are for almond butter). Instead of brown sugar, I used rapidura (evaporated cane juice), and I added 2 tablespoons of buttermilk powder (found in the baking section of supermarket). The latter wasn't in the ingredient database, so it's not included in nutrition calculations and is an optional ingredient. [Not a great photo - circles are dark chocolate chips] I adapted this from a recipe on the bag of buckwheat flour. I substituted almond butter for the peanut butter in the recipe (nutrition calculations are for almond butter). Instead of brown sugar, I used rapidura (evaporated cane juice), and I added 2 tablespoons of buttermilk powder (found in the baking section of supermarket). The latter wasn't in the ingredient database, so it's not included in nutrition calculations and is an optional ingredient. [Not a great photo - circles are dark chocolate chips]
Number of Servings: 24

Ingredients

    1 c almond butter (or peanut butter)
    1 c unsweetened applesauce
    not quite 1 cup (about .8 c) of rapidura or packed brown sugar
    3 large eggs
    1 tsp vanilla extract
    1 c buckwheat flour
    1/3 cup Hershey's dark cocoa (I added a little more)
    1 tsp baking powder
    2 T buttermilk powder (optional)

Directions

Preheat oven to 325 degrees. Grease a 9x12 baking dish (mine is 7x11... yours may bake faster!). Mix first 5 ingredients well in large bowl. Sift together dry ingredients in another bowl. Add to wet ingredients and beat for 2 minutes. Add chocolate chips if desired. Pour into prepared pan. Bake until firm and a knife inserted near center comes out clean, about 50 minutes. This cake cuts well while still warm. It makes a clean cut and holds together well for snacking. You can add a frosting if you like, or serve with whipped cream or cool whip.

Number of Servings: 24

Recipe submitted by SparkPeople user JILLINWONDER.