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Sunday, May 19, 2013

Simple Truffle Cake

Makes 8-12 Servings
  • 1 c. organic unbleached white flour
  • 3/4 c. organic light brown or raw sugar
  • 1/3 c. pure unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp aluminum free baking powder
  • 1/4 tsp. sea salt 
  • 3/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 c. melted (organic) coconut oil or butter
  • 3/4 c. organic low sour cream
  • 2 large eggs

OPTIONAL FROSTING SUGGESTIONS:  For decadent occasions spread cooled cake with (organic) hazelnut spread or prepare Pure Vanilla Whipped Cream recipe for topping with strawberries as a chocolate shortcake.

Preheat oven to 350 degrees F, then grease and flour (or dust with cocoa) an 8" round cake pan.  In a large mixing bowl (sift) first 6 ingredients.  In a smaller bowl whisk the next 4 ingredients until smooth. Combine the wet and dry ingredients by hand with a whisk or mixer until well blended.  If using yogurt  it may be necessary to add 2-3 Tbsp. water to get a pourable batter.  Bake at 350 degrees 25-30 minutes  or until edges pull away from the cake pan and a toothpick inserted into center comes out clean.

1/8th piece of cake (not frosted):

295 cals/16g fat/4.5g pro/35g carbs/20g sugar/3.5g fiber

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