the other two versions. It is not too sweet, so if you
want that supersweet, from-the-box taste, increase the sugar just a little.
As mentioned in the chapter introduction, this cake should be eaten same day.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons cornstarch
1 tablespoon plus 1 teaspoon cocoa
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake
(sorghum flour) SERVES 2
This recipe makes a single layer petite cake
that is perfect for two light eaters or one with the munchies!
1 egg
2 tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2 tablespoons sorghum flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake Roll
(brown rice flour) SERVES 2
The cake roll is a flat sponge cake topped with whipped cream
or other filling, such as pudding or jam, and rolled into a log.
1 egg
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
2 teaspoons chocolate syrup
FILLING:
¼ cup whipped cream or pudding
Baked on: large microwave-safe plate
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Pour batter to form a square of about 6 inches.
5. Microwave on high for 1 minute and 45 seconds. Cake will be approximately ¼- to ⅓-inch in thickness.
6. Gently remove from plate and cool.
7. As soon as the cake is cool, turn it upside down on plate. (Cake will begin to crack if left to cool for a longer period of time.)
8. Spread filling over cake, leaving a bit of edge bare.
9. Roll into a log.
Chocolate Pound Cake
(brown rice flour) SERVES 2
This cake is denser with a tighter crumb than a traditional cake.
Just a dusting of confectioner’s sugar would be wonderful on top.
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon salt
2 tablespoons brown rice flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking powder
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
TOPPING (OPTIONAL):
1 teaspoon confectioner’s sugar
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Dust with confectioner’s sugar if desired.
Chocolate Pound Cake
(sorghum flour) SERVES 2
This pound cake is dense with an extremely tight crumb.
Plain or adorned with fruit and ice cream, this cake is just plain good.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons sorghum flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking
want that supersweet, from-the-box taste, increase the sugar just a little.
As mentioned in the chapter introduction, this cake should be eaten same day.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons cornstarch
1 tablespoon plus 1 teaspoon cocoa
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake
(sorghum flour) SERVES 2
This recipe makes a single layer petite cake
that is perfect for two light eaters or one with the munchies!
1 egg
2 tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2 tablespoons sorghum flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake Roll
(brown rice flour) SERVES 2
The cake roll is a flat sponge cake topped with whipped cream
or other filling, such as pudding or jam, and rolled into a log.
1 egg
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
2 teaspoons chocolate syrup
FILLING:
¼ cup whipped cream or pudding
Baked on: large microwave-safe plate
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Pour batter to form a square of about 6 inches.
5. Microwave on high for 1 minute and 45 seconds. Cake will be approximately ¼- to ⅓-inch in thickness.
6. Gently remove from plate and cool.
7. As soon as the cake is cool, turn it upside down on plate. (Cake will begin to crack if left to cool for a longer period of time.)
8. Spread filling over cake, leaving a bit of edge bare.
9. Roll into a log.
Chocolate Pound Cake
(brown rice flour) SERVES 2
This cake is denser with a tighter crumb than a traditional cake.
Just a dusting of confectioner’s sugar would be wonderful on top.
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon salt
2 tablespoons brown rice flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking powder
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
TOPPING (OPTIONAL):
1 teaspoon confectioner’s sugar
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Dust with confectioner’s sugar if desired.
Chocolate Pound Cake
(sorghum flour) SERVES 2
This pound cake is dense with an extremely tight crumb.
Plain or adorned with fruit and ice cream, this cake is just plain good.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons sorghum flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking
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