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Cakes Desserts Diabetic Friendly Gluten Free

Gluten Free Chocolate Cake

May also substitute sucralose for a sugar free version. No added salt and very little butter (although you may substitute margarine also if desired) so fits well with salt restricted diets.

Crack egg whites and yolks into separate small bowls; let stand at room temperature.

Meanwhile, in a small saucepan, melt chocolate plus powder and butter over low heat, stirring constantly. Remove from the heat; cool slightly.

Coat a parchment paper lined 9-inch pan (or use springform pan) with cooking spray. Place pan on a baking sheet; set aside.

In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in baby food or applesauce and chocolate (or other flavor) mixture.

Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold gently into batter until well blended.

Pour into prepared pan. Bake at 350℉ for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Remove from pan and carefully peel away parchment or carefully remove from springform.

Cool completely.

Optional: May frost or glaze, or serve with whipped topping, or sprinkle with powdered sugar, dust with a combination of powdered sugar and cocoa, drizzle with chocolate syrup or sauce, use ganache, etc.

Note: While still hot from oven, may top with Smucker’s sugar free raspberry jam and spread evenly and smoothly on top then allow to cool completely. Top with fresh raspberries and decorate with a small amount of shaved or chopped Hershey’s Special Dark chocolate bar prior to serving if desired.

Refrigerate leftovers.

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Gluten Free Chocolate Cake

Great made sugar free using sucralose.  Then while still warm spread Smucker's Sugar Free Raspberry Jam smoothly on top.  Allow to cool completely.  To really jazz it up top with fresh raspberries and shaved dark chocolate.  
Servings 12 slices
Author Tammy

Ingredients

  • 4 large eggs, separated into yolks and whites
  • 8 ounces dark baking chocolate, coarsely chopped
  • 1 tablespoon dark baking cocoa
  • 3 tablespoons unsalted butter, cubed (or substitute Smart Balance)
  • 1/3 cup plus 1/4 cup sugar, divided (or Splenda/sucralose)
  • 2 teaspoons vanilla or almond extract
  • 1/4 cup unsweetened applesauce

Instructions

  1. Preheat oven to 350 F degrees.
  2.  Crack egg whites and yolks into separate small bowls; let stand at room temperature.
  3. Meanwhile, in a small saucepan, melt chocolate plus powder and butter over low heat, stirring constantly. Remove from the heat; cool slightly
  4. Coat a parchment paper lined 9-inch pan (or use springform pan) with cooking spray. Place pan on a baking sheet; set aside.

  5. In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in applesauce and chocolate mixture.
  6. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold gently into batter until well blended.
  7. Pour into prepared pan. Bake at 350℉ for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Remove from pan and carefully peel away parchment or carefully remove from springform. Cool completely.

    Refrigerate leftovers.

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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