https://www.lifestylefood.com.au/recipes/8029/lower-carb-chocolate-cake

LifestyleFOOD.com.au

little bit safer for the the carb concious than normal chocolate cake, a favourite with my diabetic child.

Ingredients

  • .25 cup rice bran oil

  • 1 large egg

  • 1 teaspoon vanilla essence

  • .5 cup brown sugar(no lumps)

  • 1 cup lowfat buttermilk

  • 1 cup s/r flour

  • .25 cup almond meal

  • 1 teaspoon baking powder

  • .5 cup good quality cocoa powder

  • .25 cup hot water

  • 2 teaspoons powdered sugar

Method

  • 1.

    Preheat oven to 170 degrees celcius and line a springform cake tin.

  • 2.

    In a large bowl, whisk together oil and the egg until mixture is frothy. Add vanilla and brown sugar, whisk for 2 or more minutes till mixture is thick and smooth and sugar has been dissolved. Add buttermilk and mix.

  • 3.

    Sift flour, baking powder, almond meal and cocoa into the liquid mixture. Whisk vigorously for 1-2 minutes until the batter is smooth. Pour the hot water into batter and whisk again until batter is again smooth.

  • 4.

    Pour into the prepared cake pan and tap to remove any air bubbles.

  • 5.

    Bake for 18-20 minutes until cake springs back when touched.

  • 6.

    Remove cake & sift with powdered sugar before serving.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 209kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 26g
  • Sugar 11g
  • Sodium 116mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

as all ovens vary, please keep close eye on cooking time.

I usuallyl double the amounts and bake two cakes (as this isnot a big cake) then sandwich together with some custard or cream and jam.

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