Gluten-Free Low-fat Chocolate Cake
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Gluten-Free Low-fat Chocolate Cake calories by ingredient
Introduction
A moist deeply flavored chocolate cake for those sensitive to gluten. The Pumpkin add moist-ness without all the fat. No one will know it's there. The coffee and molasses take the flavor deeper. Serve with fruit or and top with your favorite glaze or buttercream frosting. A moist deeply flavored chocolate cake for those sensitive to gluten. The Pumpkin add moist-ness without all the fat. No one will know it's there. The coffee and molasses take the flavor deeper. Serve with fruit or and top with your favorite glaze or buttercream frosting.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 cornstarch
3/4 cup unsweetened cocoa powder
4 tsp. baking powder
1 T. baking soda
2tsp. salt
2 tsp. xanthan gum
1 tsp. cinnamon
1 1/2 cups evaporated cane juice sugar
1/2 cup unsweetened applesauce
1 egg white
2 T. lowfat plain yogurt (Stoneyfield is good)
1 cup very strong coffee
1/4 cup dark molasses
1 /12 cups water
1 T. cider vinegar
2 tsp. sunflower oil
1 cup canned pumpkin (Libby's is great)
Directions
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.