Healthier Version Of A Classic Recipe
Allergy-friendly Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 1 cup dairy-free milk (more if needed for the chocolate cake)
- 1 Tbsp Cider vinegar
- 2 cups gluten-free all purpose flour
- ¾ cup xylitol
- 3 tsps gluten-free Baking powder
- 1 tsp xanthan gum
- ¼ tsp salt
- 4 Tbsps sunflower oil
- ½ Tbsp cocoa powder
- 1 Tbsp chopped sugar-free dairy-free chocolate
- ½ cup raisins
- 1 Tbsp sliced almonds
Preparation steps
1.
Heat the oven to 180°C / 350°F. Grease 6 mini loaf tins.
2.
Mix together the milk and vinegar and leave to stand for 5-10 minutes until curdled.
3.
Combine all the dry ingredients in a mixing bowl.
4.
Stir the oil into the milk mixture and pour into the dry ingredients.
5.
Put 1/3 of the mixture into another bowl and sift in the cocoa powder. Stir in the chocolate. If the mixture is too thick add a little more milk.
6.
Stir the raisins into the remaining mixture.
7.
Spoon into the tins and sprinkle 2 of the raisin loaves with almonds.
8.
Bake for about 20 minutes until cooked through. A skewer inserted into the center should come out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
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