Gluten-Free Tuesday: One Bowl Chocolate Cake

Name: Gluten-Free Tuesday: One Bowl Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 3/4 Tasse Gemüse (z. B. Spinat) 3/4 Tasse Gemüse (z. B. Spinat); 2 3/4 Tasse Gemüse (z. B. Spinat) Orangenstreusel oder Orangenzucker; 237 1 Pfund Mafaldi, wenn möglich frisch 3 kleine Rüben, geschält und in 1/8 Zoll dicke Scheiben geschnitten; 118 1 Pfund Mafaldi, wenn möglich frisch gefrorene Zuckerschoten; 177 1 Pfund Mafaldi, wenn möglich frisch Niederländischer Prozess Kakaopulver; 2 groß (teilweise & ); 473 1 Pfund Mafaldi, wenn möglich frisch 1/2 Tasse Hershey's Kisses; 79 1 Pfund Mafaldi, wenn möglich frisch weiße Brötchen; 454 Habanero-Pfeffer tassen Puderzucker; 237 1 Pfund Mafaldi, wenn möglich frisch weißes Reismehl; 1 3/4 Tasse Gemüse (z. B. Spinat) plus 2 Esslöffel Eiswasser; 59 1 Pfund Mafaldi, wenn möglich frisch süßes Reismehl; 237 1 Pfund Mafaldi, wenn möglich frisch ungesüßtes Kakaopulver; 2 3/4 Tasse Gemüse (z. B. Spinat) (empfohlen: Pillsbury Grands! Kekse); 118 1 Pfund Mafaldi, wenn möglich frisch 1 1/2 Teelöffel gemischte Gewürze; 237 1 Pfund Mafaldi, wenn möglich frisch warmes Wasser (warm aus dem Wasserhahn ist in Ordnung); 1 Doppelt gefüllte Oreos xanthan gum

Gluten-Free Tuesday: One Bowl Chocolate Cake might be just the dessert you are searching for. One portion of this dish contains approximately 6g of protein, 33g of fat, and a total of 741 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have baking powder, baking soda, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Anweisungen

For the cake: Preheat oven to 177°. Grease two 8-inch round cake pans with nonstick cooking spray.

Zutaten, die Sie benötigen

Estragon Optional

Kochausrüstung, die Sie verwenden werden

6 Esslöffel Zubereitete Oliventapenade

In a large mixing bowl, whisk together the dry ingredients. For this cake, I used natural cocoa powder. Happily, dutch-processed cocoa powder works just as well. Use whichever you love. A cake made with dutch-processed cocoa powder will be darker than one made with natural cocoa powder. This step is important because of the xanthan gum present. You want the xanthan gum to be evenly distributed throughout the dry ingredients before you add the wet ingredients. This will prevent the xanthan gum from clumping.

Zutaten, die Sie benötigen

Reispapier

Xanthan Gum

Kochausrüstung, die Sie verwenden werden

Schokoladenüberzogene Bonbons, Wie Zum Beispiel M&M's

1/4 Tasse Shaohsing Oder Chinesischer Reiswein

Add wet ingredients.

Mix until a smooth batter forms. You want the batter to be thoroughly mixed. No pockets of dry ingredients should remain. The final batter will have a slightly thick consistency.

Divide batter evenly between the prepared pans. I spray my pans with non-stick gluten-free cooking spray. You could also grease them with vegetable shortening and dust the pans with cocoa powder. It's up to you!

Zutaten, die Sie benötigen

Pflanzliche Verkürzung

Estragon Optional

Reispapier

Bake for bake for 30 to 35 minutes. A toothpick inserted into the center of the cakes should come out clean.

Kochausrüstung, die Sie verwenden werden

Spearmint-Kaugummi

6 Esslöffel Zubereitete Oliventapenade

Once the cakes come out of the oven, allow them to cool in the pan for about 5 minutes and then turn them out onto a wire rack to cool. This allows steam to escape from the cake and prevents a gummy cake. The cake might sink just a little in the center as it cools. This is normal and allows for more icing! Mmmm....more icing. Where was I?

Zutaten, die Sie benötigen

Gummibärchen