Gluten Free Vegan Chocolate Cake
Cook Time:
40
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
| Calories | 240 |
|---|---|
| Total Fat | 12g |
| Cholesterol | 0mg |
| Sodium | 270mg |
| Potassium | 120mg |
|---|---|
| Total Carbohydrates | 32g |
| Dietary Fiber | 1g |
| Sugars | 19g |
| Protein | 1g |
Ingredients
2 tsp of Apple Cider Vinegar
4 cups of Almond Breeze Chocolate Almondmilk
1 ¾ cups of Canola Oil
4 tablespoons of Vanilla Extract
4 cups of *Gluten free flour mix
3 cups of Sugar
3 ½ tsp of Xanthum Gum
1 ½ tsp of Salt
1 tbsp of Baking Powder
1 tbsp of Baking Soda
1 cup of Cocoa Powder
Directions
- 1
Add Apple Cider Vinegar to Almond Breeze Chocolate Almondmilk and let set for a minimum of 15 minutes in order for the milk to curdle
- 2
Add all dry ingredients in mixing bowl until incorporated
- 3
Add liquid ingredients quickly and beat for a minimum of 5 minutes to release the xanthum gum.
- 4
Preheat convection oven to 275 degrees and bake for 40 minutes, rotate halfway through baking cycle
Notes
*(Gluten free flour mix preparation – 4 cups Brown Rice Flour add 1 1/3 cup tapioca flour)
Made with these products:
Notes
*(Gluten free flour mix preparation – 4 cups Brown Rice Flour add 1 1/3 cup tapioca flour)
Source: SugarBears Sweet Provision
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