Your resolutions won’t bat an eye over double chocolate cake

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

This double chocolate pound cake is a Yankedâ„¢ recipe because I have cut the amount of fat and sugar as well as creating a gluten-free cake that is exceptional, moist and delicious.

Honestly, you will not be able to taste or feel the lack of gluten in this chocolaty delight.

img_0119Nonstick cooking spray
1 1/4 cups almond flour *
1/2 cup sugar
6 tablespoons Dutch cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup apple sauce
3 egg whites, beaten
1/2 stick(1/4 cup)butter or margarine, melted
1 teaspoon vanilla
3/4 cup chocolate chips

Preheat oven to 350-degrees F. Grease a loaf pan with nonstick cooking spray; set aside.

In a large bowl, blend flour, sugar, cocoa, baking soda and baking powder. Add apple sauce, egg whites, melted butter and vanilla, mixing very well with a wooden spoon or equivalent.

Fold in the chocolate chips and pour into prepared pan.

Bake 40-50 minutes, or until the top cracks and it is firm when pressed in the center.

Remove from oven to cool slightly before running a thin knife around the sides to loosen. Quickly and carefully invert onto a plate. Immediately cover with film wrap and allow to cool while wrapped. This will keep moisture in, creating a superbly moist cake.

*Many swear by measuring gluten-free flour by weight. If desired, 1 1/4 cups almond flour weighs .87 ounces, or 120g.

NOTE: As with all gluten-free recipes, determine that all ingredients are gluten-free by simply looking at all labels of ingredients used.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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