Reduced sugar GFCF rich chocolate birthday cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 102.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 225.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.7 g
- Protein: 0.7 g
View full nutritional breakdown of Reduced sugar GFCF rich chocolate birthday cake calories by ingredient
Introduction
Small chocolate GFCF cake I adapted from a common egg-free/dairy free chocolate cake recipe for family celebrations to be baked in small glass bowl to create small round cake. Smaller servings and replacing some of the sugar with xylitol help reduce the carb load of the gluten-free flour blend. Small chocolate GFCF cake I adapted from a common egg-free/dairy free chocolate cake recipe for family celebrations to be baked in small glass bowl to create small round cake. Smaller servings and replacing some of the sugar with xylitol help reduce the carb load of the gluten-free flour blend.Number of Servings: 10
Ingredients
-
3/4 c. Betty Crocker All-purpose rice flour blend
3 Tblsp. xylitol crystals
3 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt.
3 Tbsp. olive oil (not extra virgin)
1 Tbsp. white vinegar
1/2 tsp. vanilla
Tips
I calculated 10 small pieces to be right around 15 carbs per serving so that I could add a topping. If you leave off any topping, serving sizes can be adjusted according to your dietary preferences.
Directions
Preheat oven to 350 degrees F.
Grease small glass straight-sided (or nearly straight sided) bowl.
Combine dry ingredients in small mixing bowl, making sure there are no lumps of cocoa. Add oil, water and vinegar in 3 different spots. Stir just to combine, being careful not to overmix, as the action of the vinegar with the baking soda makes the cake rise and replaces the action of eggs that would be in other cake recipes.
Spread the batter in your prepared pan, smoothing it out on top. Bake at 350 degrees F for 16-20 minutes until toothpick inserted in center comes out clean and edges pull away from pan.
Cool in pan for 10 minutes before removing to cool completely on a rack.
Serving Size: 10 small servings depending on dietary needs
Number of Servings: 10
Recipe submitted by SparkPeople user LEAN-N-LEXY.
Grease small glass straight-sided (or nearly straight sided) bowl.
Combine dry ingredients in small mixing bowl, making sure there are no lumps of cocoa. Add oil, water and vinegar in 3 different spots. Stir just to combine, being careful not to overmix, as the action of the vinegar with the baking soda makes the cake rise and replaces the action of eggs that would be in other cake recipes.
Spread the batter in your prepared pan, smoothing it out on top. Bake at 350 degrees F for 16-20 minutes until toothpick inserted in center comes out clean and edges pull away from pan.
Cool in pan for 10 minutes before removing to cool completely on a rack.
Serving Size: 10 small servings depending on dietary needs
Number of Servings: 10
Recipe submitted by SparkPeople user LEAN-N-LEXY.