A gluten-free, lactose-free, egg-free, and butter-free cocoa cake, perfect for the whole family's snack time. It is made in a pan in just a few minutes!
Step 1 of 6: In a bowl, mix the rice flour, unsweetened cocoa powder, sugar, and baking powder.
Step 2 of 6: Add the almond milk and seed oil, stirring until smooth.
Step 3 of 6: Pour the mixture into a non-stick pan.
Step 4 of 6: Cover with a lid and cook over medium-low heat for 15-18 minutes.
Step 5 of 6: Check doneness with a toothpick: if it comes out clean, the cake is ready.
Step 6 of 6: Let it cool before serving.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Tree nuts
| Average values | Per serving119 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,006 kJ240 kcal | 843 kJ201 kcal |
| Fat | 0.94 g | 0.79 g |
| of which saturated fatty acids | 0.12 g | 0.1 g |
| Carbohydrates | 53.41 g | 44.76 g |
| of which sugars | 13.69 g | 11.47 g |
| Fibre | 0.6 g | 0.5 g |
| Protein | 3.99 g | 3.34 g |
| Salt | 0.16 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
