KAF has a way of making me want to try to make one of their recipes even when they aren’t gluten-free. Most of their dessert recipes can be easily converted simply by substituting the flour. A minor tweaking of the amount of liquid is usually needed because GF flours tend to hold more water, based on my experience.
After seeing King Arthur Flour’s Original Cake-Pan Cake on Facebook, decided to take a peek at it. I recognized as the Crazy Cake from over the years with different variations. I have done smaller gluten-free versions of this cake, but decided to make a full cake and as close to KAF’s version.
Sparks People also has one Crazy Chocolate Cake, which is much lower in calories!
One thing I did different this time was to put all of the dry ingredients into the food processor and pulse to make sure they were mixed. I chose to make a chai latte version by using brewed tea instead of powder. The tea adds a little more caffeine to the cake, along with the amount already added by the cocoa .
Overall, the cake comes out moist and chocolaty! The additional dark chocolate chips add to the beauty and gives the cake a robust chocolate flavor.
This cake would be great for a girl-friend get together or a brunch. Serving it with a serving spoon makes it even more enticing!
This version is not only gluten-free, it is also dairy, nut and soy free. Use Enjoy Life Mega Chips as another option…chunks instead of chips.
It is by no means calorie free!
Gluten-Free Chai Crazy Chocolate Cake
1 cup Gluten-Free All-Purpose Flour Blend (like Pamela's)
1/2 cup Gluten-Free Whole Grain Flour Blend (like KAF)
1/2 cup sucralose (or granulated stevia or sugar) used sucralose
1/2 cup coconut palm sugar
1/4 cup cocoa
1/3 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 tsp vanilla powder
1 tablespoon vinegar
3 oz grapeseed oil
1 cup water(for brewing tea)
1 tbsp Masala Chai black tea, brewed in 1 cup water, sweetened with 2 tbsp granulated stevia sweetener)
1/3 cup dark chocolate chips, optional
Preheat oven to 350°F.
Measure all the dry ingredients food processor and pulse to blend. Everyone who bakes gluten-free will recognize that this is a good extra step to do.
Brew the tea strong using boiling water.
Strain using coffee filter to remove sediment. Set the tea aside to allow cooling.
Measure oil, add vinegar in the same cup for convenience.
Place the mixed dry ingredients into a mixing bowl, add all liquids at once, including the vanilla extract. Whisk it just to mix to remove lumps. I wanted a clean pan, so I mixed everything in the mixing bowl, but could also be mixed in the pan.
As a precaution, I rubbed the inside of a 9 inch domed pan with shortening and wiped most of it off.
Scrape the cake batter into the pan, smooth out with a spatula, optionally top with the chocolate chips.
Bake about 30 minutes. Do a toothpick test, if just fine crumbs stick to it, remove from oven. Do not over cook, or it will be dry!
It is ok to serve immediately from the baking pan.
with chocolate chips
Nutrition (per serving): 454 calories, 42.6g total fat, 6.6g monounsaturated fat, 28.6g polyunsaturated fat, 0g trans fatty acids, 5g saturated fat, 0mg cholesterol, 135.4mg sodium, 4.8mg calcium, 34.6mg potassium, <1mcg folate, 10mg phosphorus, 73.5mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 18.9g carbohydrates, 1.3g fiber, 17.6g net carbohydrates, 8.7g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 0g sucrose, 1.1g protein.
w/o chocolate chips
Nutrition (per serving): 430 calories, 41.1g total fat, 6.6g monounsaturated fat, 28.6g polyunsaturated fat, 0g trans fatty acids, 4g saturated fat, 0mg cholesterol, 133.7mg sodium, 4.8mg calcium, 34.6mg potassium, <1mcg folate, 10mg phosphorus, 73.5mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 15.9g carbohydrates, <1g fiber, 15g net carbohydrates, 6.1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 0g sucrose, <1g protein.
Dark chocolate chips add a more robust chocolate flavor. Being that this cake has lots of oil, the sweetener can be substituted up to 3/4 non-calorie and 1/4 calorie. Cooking time would need to be reduced about 3 minutes.
Nutrient calculations are approximations calculated using Living Cookbook software.
#glutenfree #dairyfree #nutfree #chocolatedessert
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