210 g HCW Gluten-Free Flour Mix
50 g HCW Cacao Powder
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
250 ml HCW Xylitol / Erythritol & Stevia Blend (new)
125 ml vegetable oil
125 ml buttermilk
½ tsp HCW Vanilla Extract
125 ml warm water
- Preheat oven to 180°C.
- Mix the wet ingredients together well.
- In a separate bowl, sift the dry ingredients and mix together well.
- Add the wet ingredients to the dry ingredients and combine well.
- Spoon into a greased or non-stick cake tin.
- Bake for 35 minutes or until cooked through.
- Allow to cool, cut into squares and serve with fresh berries as dessert or top with icing.