Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, includes recipes like Chinese Almond Cookies (Vegan); Chocolate, Chocolate Chip Angel Cake; Chocolate Attack with Chocolate Pudding and Whipped Cream; and "Devilish" Chocolate Layered Cake with Marshmallow Filling and Chocolate Avocado Icing.
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.
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
This page created March 2010
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