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Chocolate, Chocolate Chip Angel Cake

Chocolate, Chocolate Chip Angel Cake

 

This is a dream-come-true delectable: a fat-free* chocolate cake with lots of protein! This was a favorite among my testers and tasters, not to mention friends and family!

Pop a few slices in the freezer for a quick snack.

 

Wet Ingredients

  • 1/2 cup Just Whites* dried egg
         whites reconstituted with
         1-1/2 cups sparkling water
         OR 12 egg whites
  • 2/3 cup organic cane sugar
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla

Dry Ingredients

  • 1/2 cup whole grain sorghum flour
  • 1/4 cup cocoa powder
  • 1/4 cup cornstarch, tapioca flour, arrowroot, potato starch or Expandex™
  • 2/3 cup organic cane sugar or Florida Crystals
  • 1 tsp. xanthan gum
  • Pinch salt
  • 1/2 cup GFCF chocolate chips (*optional; adds fat to the recipe)

Preheat oven to 375 degrees F.

1. With the whisk attachment, beat egg whites until foamy. Add cream of tartar then sugar, one TBS at a time until stiff peaks form. Add vanilla.

2. In a separate bowl, sift together the dry ingredients. Fold dry ingredients into egg white mixture barely incorporating. (Marbling is good.)

3. Place in a clean, dry 10" tube pan. Bake 40-45 minutes. Cover with parchment after baking 30 minutes to prevent over-browning. Remove from oven and invert pan until cool. With a serrated knife, cut around the edges and the center tube to release cake from the pan.

 

Nutritional Information Per Serving

Without Chocolate Chips:

Servings 12; Calories 143; Fat 0g; Protein 4g; Carbohydrates 31g; Cholesterol 0mg; Sodium 56mg; Fiber 1g

With Chocolate Chips:

Servings 12; Calories 185; Fat 3g; Protein 5g; Carbohydrates 37g; Cholesterol 0mg; Sodium 58mg; Fiber 1g

 
  • from:
    Bake Deliciously! Gluten and Dairy Free Cookbook
  • by Jean Duane
  • Alternative Cook 2009
  • Paperback Original; $24.95
  • ISBN: 0978710908
  • Recipe reprinted by permission.

Buy Bake Deliciously! Gluten and Dairy Free Cookbook

 

Bake Deliciously! Gluten and Dairy Free Cookbook

 

This page created March 2010


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