A simple, moist cake
Preheat oven to 350F.
Place all ingredients in a large mixing bowl and mix just until combined.
Pour the batter into a cake pan. If making muffins, use a #20 ice cream scoop and put into muffin tins.
Bake until the top springs back when touched.
Transfer to a wire rack and cool.
Note: this is based on the Chocolate Espresso Buttermilk cake recipe from Anne Byrn's The Cake Mix Doctor bakes Gluten Free.
Use a non-alkalized cocoa like Ghiradelli's.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 226 | ||
Calories from Fat: 116 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 101.4mg | 31 % | |
Sodium 364.5mg | 13 % | |
Potassium 163.9mg | 4 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 23.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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