This is a ‘Yanked’ 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.
‘Yanked’ Double Chocolate Pound Cake
INGREDIENTSNonstick cooking spray
11/4 cups almond flour (See Note 1)
1/2 cup sugar6 tablespoons Dutch cocoa
1/2 teaspoon baking soda1/4 teaspoon baking powder
1 cup apple sauce3 egg whites, beaten
1/2 stick (1/4 cup) butter or margarine, melted
1 teaspoon vanilla3/4 cup chocolate chips
INSTRUCTIONSPreheat 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.
Note 1: Many swear by measuring gluten-free flour by weight. If desired, 11/4 cups almond flour weighs .87 ounces, or 120g.
Additional note: As with all gluten-free recipes, determine that all ingredients are gluten-free by simply looking at all labels of ingredients used.
