Party

LaDiva Dietitian's Espresso Cake is for Dessert.

LaDiva Dietitian's Espresso Cake takes 15 minutes to prepare.

LaDiva Dietitian's Espresso Cake takes 40 minutes to cook.

LaDiva Dietitian's Espresso Cake makes 12 servings.

The ingredients for LaDiva Dietitian's Espresso Cake are:

100% Stone Ground Whole Wheat Pastry Flour, 1 cup
*Whole Wheat Flour, 1.0 cup
Baking Powder, 1 tsp
Baking Soda, 1 tsp
*Celtic Sea Salt, .5 tsp
Dark Cocoa powder 1/2 cup
*Instant Espresso Powder, 12 tsp
Maple Syrup, 1 cup
Unsweetened Apple Sauce, 0.25 cup
*Soy Milk Plain Light, .5 cup
Vanilla Extract, .5 tbsp
*Apple Cider Vinegar, 1 tbsp

Here is how you make LaDiva Dietitian's Espresso Cake:

Preheat oven to 350 degrees F or 360 degrees if you have a slow oven.Lightly oil a bundt or regular 9X13 cake pan.In a mesh strainer, add sift all dry ingredients into large bowl. Whisk to mix.In small bowl, add all wet ingredients except for vinegar. Whisk to mix well. Add vinegar and whisk in quickly. Pour mixture into dry ingredients and mix quickly. The leavening happens as soon as as the baking soda [base] meets the vinegar [acid]. Mix just until combined and pour batter into pan. Tap pan a couple of times to work out large bubbles and quickly put into the oven.Bake for 20 minutes, then turn cake 180 degrees to ensure even baking. Bake for another 15-20 minutes.Cake is done when toothpick comes out clean.Serving Size: makes 12 large or 24 small servingsNumber of Servings: 12Recipe submitted by SparkPeople user MARS6277.

The nutritional information for LaDiva Dietitian's Espresso Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 152.4

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 251.6 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 4.0 g
• Protein: 3.2 g

The dietary needs meet for LaDiva Dietitian's Espresso Cake is Vegan