Sunday, January 8, 2012

Gluten-Free Mini Chocolate Cakes

As I promised, at least to myself, was that I would post a recipe up this weekend. Check!  This recipe I make on a weekly basis.  It's a great dessert that really can be dressed up in anyway shape or form.


This recipe was adapted from Simply Sugar and Gluten Free  It's a wonderful recipe as is, but I am such a calorie counter and would rather have my calories in frosting!!

Feel free to change around this recipe!  Sometimes I add chocolate chips, adding to a bit of surprise with each bit.  These are very light in chocolate flavor - nothing over powering!

Ingredients:

1 1/2 cups Bob's Red Mill Gluten Free Baking Mix
1/2 cup Hershey's Cocoa Powder
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
2 egg whites or egg replacer
1 tsp espresso powder
1 tsp vanilla extract
1 container fruit baby food - any kind!  Best by my taste; prune, and mixed berries
1 container apple sauce
1/2 cup warm water
1 1/2 cups almond milk original


Mix dry ingredients into a small bowl: 1 1/2 cups baking mix, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.


In a large bowl beat egg whites or egg replacer until thick and frothy, add vanilla and espresso powder, mix until combined.

Next, add the containers of baby food, applesauce, almond milk and water, mix until combined.

Finally gradually incorporate the dry ingredients into this mixture.  This batter should be on the thick side, almost pudding like, if too thick add more almond milk.

To get "mini" cakes, use a "muffin top" pan - there are six places per pan or even a whoopie pie pan would do as well - this is the fun part, since you can do anything with this batter!  This recipe makes 12 in the muffin top pan.  Make sure to grease the pan with cooking spray.  I have tried olive oil and even butter and bottoms came out too dark, spray seems to work the best.

Above is what they look like prior to baking.  Place pans in a 350 degree, pre heated oven for 6 to 7 minutes.  Finished product should come off pans right away and allowed to cool on a rack until completely cooled.

After baking and cooling.  I wrap these individually and place in the freezer.  Leave them on the counter for 30 minutes to thaw or place in the microwave for 20 to 30 minutes then frost!

Here are the stats! Per serving without frosting!

71 calories
14 carbs
1 fat
3 protein

Decorate as you wish!!  As you can tell from the very first picture that hubby and I like ours a bit different.  His has cream cheese frosting with mint chocolate chips and mine is nothing but plain dark chocolate!

Enjoy!

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