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GLUTEN-FREE CHOCOLATE CHIP CAKE
Cake Program | Delay Start Timer: No
1.
1. Using a pastry brush or a paper towel, lightly coat the bread pan and paddle with vegetable oil.
2. Put all the dough/batter ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom
Convection Bread Maker. Put the chocolate chips in the Automatic Mix-in Dispenser.
3. Press Menu to select the Cake program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. During the knead cycle,
peek in the unit to see if the pan needs to be scraped down. If so, press Start/Stop/Pause to pause the unit and scrape the sides, especially the corners of
the pan, very well. Press Start/Stop/Pause to resume the program.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely. Remove the paddle
before slicing.
Nutritional information per serving (based on 2-ounce slice):
Calories 175 (35% from fat) • Carb. 28g • Pro. 2g • Fat 7g • Sat. fat 2g • Chol. 2mg • Sod. 327mg • Calc. 41mg • Fiber 1g
INGREDIENTS ONE SIZE
Vegetable oil For coating pan
Dough/Batter
Nondairy milk (like rice, oat, or soy), room temperature ²⁄
³
cup (160g)
Vegetable oil ½ cup (100g)
Agave nectar ½ cup (165g)
Butternut squash purée 1 cup (240g)
Brown rice flour 1 cup (140g)
White rice flour ¾ cup (120g)
Tapioca starch ½ cup (58g)
Xanthan gum 1 teaspoon (4g)
Baking soda 2 teaspoons (8g)
Baking powder 2 teaspoons (8g)
Kosher salt 1 teaspoon (6g)
Mix-Ins
Mini chocolate chips ¾ cup
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