Chocolate-on-Chocolate Cakes
This recipe is dairy-free and gluten-free; contains eggs.
Preparation and cooking time: 40 minutes (plus cooling)
Makes 24 cakes
Ingredients
7 ounces dairy-free spread, softened
2-1/4 cups gluten-free self-rising flour
1/4 cup cocoa powder
1 cup superfine sugar
3/4 cup gluten-free soy milk
2 eggs
2 egg whites
Chocolate icing:
1 cup confectioners' sugar
1 tablespoon cocoa powder
2 tablespoons water
Preparation
1. Preheat oven to 350° F (or 375° F in a convection oven). Line two 12-hole (1/3-cup) muffin pans with paper liners.
2. Beat spread in large bowl with electric mixer, until pale. Beat sifted flour, cocoa and 1/4 cup of the sugar alternately with soy milk into spread, in two batches, until combined.
3. Beat eggs and egg whites in small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually beat egg mixture into flour mixture, until combined.
4. Drop 2-1/2 tablespoons of the mixture into each paper liner; bake cakes about 20 minutes. Turn, top-side up, onto wire rack to cool.
5. Make chocolate icing. Spread chocolate icing on cooled cakes.
Chocolate icing: Sift sugar and cocoa into small bowl; stir in water.
Nutrition Facts
Per cake:
152 calories
8 g fat (4.9 g sat)
27 g carbohydrates
0.2 g fiber
2 g protein
Recipes reprinted with permission from Allergy-Free Cooking for Kids[1], copyright © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
References
- ^ Allergy-Free Cooking for Kids (www.amazon.com)
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