ONE-BOWL CHOCOLATE CAKE
Easy Bake Chocolate Cake is dark, moist, rich—and no Soul Food Home is without one. I do not cheat with boxed cake mixes that often contain Trans fats. My simple recipe gives you a Soul Soothing cake
with heart healthy canola oil and whole-wheat flour. Vegetarian
Servings: 12
WHAT YOU NEED
· 3/4 cup plus 2 tablespoons whole-wheat pastry flour
· 1/2 cup granulated sugar
· 1/3 cup unsweetened cacoa powder
· 1 teaspoon baking powder
· 1 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup rice milk
· 2 Tbls Truvia sugar
· 1 large egg white lightly beaten
· 2 tablespoons canola oil
· 1 teaspoon vanilla extract
· 1/2 cup hot strong black coffee
· Confectioners’ sugar, for dusting
PREPARATION
Active: 25 minutes/Ready In: 1 hour 5 minutes
1. Preheat oven to 350 °F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add rice milk, Truvia sugar, egg white, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.
Per serving: 129 calories; 3 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 2 g protein; 3 mcg folate;16 mg
cholesterol; 19 g sugars
This article and recipes appear in the October/November 2016 issue of Faith & Fitness Magazine. Look for more recipes and healthy food content in our Nutrition Department. For more multiethnic faith and fitness resources go to our Enliven Department.
