Ingredients:

 

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)

1 egg

125 ml vegetable oil

125 ml buttermilk

½ tsp HCW Vanilla Extract

125 ml warm water

 

Method:

 

  1. Preheat oven to 180°C.
  2. Mix the wet ingredients together well.
  3. In a separate bowl, sift the dry ingredients and mix together well.
  4. Add the wet ingredients to the dry ingredients and combine well.
  5. Spoon into a greased or non-stick cake tin.
  6. Bake for 35 minutes or until cooked through.
  7. Allow to cool, cut into squares and serve with fresh berries as dessert or top with icing.

 

  

 

 

 

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