Gluten-free Chocolate Cake
Ingredients:
- ⅔ cup olive oil, or avocado oil
- 1 ⅔ cups granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup reconstituted Folona Pea Milk (4 scoops of Folona Pea Milk Powder with 1 cup of water)
- 1 ¾ cups gluten-free flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt
- 1 tub chocolate frosting
Instructions:
- First, preheat oven to 350 degrees Fahrenheit.
- Generously spray a 9 inch 9 pan with nonstick spray. Sprinkle lightly with cocoa powder.
- In a large mixing bowl, add olive oil, sugar, vanilla extract and eggs. Use a hand mixer to beat until combined. Do not over mix the eggs.
- Then, pour in milk. Beat to combine. Do not over mix.
- Sift in flour, cocoa powder, baking soda and sea salt. Stir to combine, until no lumps remain. Batter will be relatively thin.
- Pour into greased cake pan.
- Bake for 29 to 33 minutes or until toothpick inserted comes out clean.
- Remove cake from oven. Allow it to fully cool before frosting.
- Lastly, slice and enjoy!
Nutritional Facts:
Serving size: 1 slice (assuming 12 slices per cake)
Calories: 390-410
Total Fat: 20-22g
Saturated Fat: 4-5g
Trans Fat: 0g
Cholesterol: 45-50mg
Sodium: 180-200mg
Total Carbohydrate: 54-58g
Dietary Fiber: 4-6g
Sugars: 36-39g
Protein: 5-6g
Calories: 390-410
Total Fat: 20-22g
Saturated Fat: 4-5g
Trans Fat: 0g
Cholesterol: 45-50mg
Sodium: 180-200mg
Total Carbohydrate: 54-58g
Dietary Fiber: 4-6g
Sugars: 36-39g
Protein: 5-6g