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December 10, 2013

Gluten Free Reduced Sugar Chocolate Cake Using Swerve Sweetener #Switch2Swerve

Disclosure: I am being compensated to participate in a challenge to switch out my regular sweetener to Swerve Sweetener through the Bookieboo Influencer Network, however all opinions are honest and my own. 
Gluten Free Reduced Sugar Chocolate Cake Using Swerve Sweetener #switch2swerve
Gluten Free Reduced Sugar Chocolate Cake Using Swerve Sweetener



The holidays are a busy time in my home kitchen. I bake and cook frequently, not only for my family to enjoy, but to give as gifts to friends and family. Since I have a massive sweet tooth, but a family history of diabetes and I was diagnosed with gluten intolerance last year I have to be careful of what I eat not just during the holidays, but year round. Most of the year I follow the everything in moderation route. I don't eat a ton of anything except vegetables and drink a lot of water. I snack throughout the day and bond with my treadmill while watching television. However, I also don't deny myself cravings. I have found that if I tell myself no all the time I end up over indulging rather than having a small amount. So I do enjoy baking and I allow myself the occasional cookie or piece of cake, especially during the holidays.

As I talked about in a previous post I have been using Swerve Sweetener for the last month as part of my ambassadorship with the company. So how is it going? So far it has worked well. In many of the recipes I have tried I reduced the sugar, not completely replaced it since gluten free baking can have issues with consistency. Here are pictures of a few of the recipes I have tried using the sweetener:
Sweet Potato Biscuits Made With Swerve Sweetener #switch2swerve
Sweet Potato Biscuits Made With Swerve Sweetener


Oat Bread Sweetened with Swerve Sweetener #switch2swerve
Oat Bread Sweetened with Swerve Sweetener

Gluten Free Reduced Sugar Cranberry Bundt Cake Using Swerve Sweetener #switch2swerve
Gluten Free Reduced Sugar Cranberry Bundt Cake Using Swerve Sweetener


Today I made a gluten free reduced sugar chocolate cake. It started out that it was going to have frosting, but I ran out of butter, so the middle was frosted while the top had a blueberry compote and whipped cream sweetened with Swerve. Here is the recipe:

1 3/4 cups white rice flour
1 cup sugar
1 cup Swerve Sweetener
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup canola oil
2 eggs at room temp
1 teaspoon pure vanilla extract
1 cup hot coffee

Combine white rice flour, baking soda, baking powder and salt. In another bowl combine canola oil, eggs, buttermilk, sugar, Swerve, eggs, and vanilla extract. Add wet ingredients to dry ingredients and combine (you can do this by hand or with your mixer). Add coffee, only mix batter until it is combined, do not over mix or you will end up with a less fluffy cake. Bake in two 8 inch cake pans in a preheated 350 degree oven for 30-40 minutes.

For the topping I combined 2 cups of frozen blueberries, 1 1/2 tablespoons cornstarch, 3 tablespoons water, and 1/3 cup sweetener. I let it boil until it thickened and then cooled it before serving. Then I topped the cake with real whip cream sweetened with a small amount of Swerve and a bit of pure vanilla extract.

So far swapping out my normal sweetener for Swerve has gone well. I don't normally eat a large amount of sugar, so it has been a pretty easy switch. The nice thing is that "Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes."

For more information go to the following links:

9 comments:

  1. I seriously wish you lived closer. No lie, I would pay you to bake me some of this stuff :)

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    1. I would share gladly if you lived by me :) There is always something being baked or cooked in my kitchen!

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  2. I have never really heard of Swerve before. I'm glad to know that you can use it the same way you do regular sugar without doing any crazy math. I may have to try this since I've been thinking of reducing our sugar intake as well.

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    1. They had it at Whole Foods. I wish that they would actually build a Whole Foods in my state though ;)

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  3. It's fun to experiment with different ingredients...it keeps you openminded. I need to remember that. That chocolate cake looks decadent :) ela

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    1. I agree, I am always trying new things in my kitchen!

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  4. This looks delicious, and I need some chocolate. Can any other flour be substituted for the rice flour? It's not locally available for me, and I haven't baked with it before. What about almond flour?

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    Replies
    1. You should be able to use any gluten free flour -sorghum, brown rice, almond, coconut etc. If you use almond flour you would probably want to reduce the amount of fat in the recipe. I have found that when I bake with almond flour if I don't reduce the amount of fat in the original recipe the result is a little oily. I love almond flour though and use it frequently as a gluten free flour, it's great!

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    2. One other thing I just thought of. I am one of the few gluten free bakers that doesn't add potato starch or xanthan gum for texture. I prefer just to use the straight flour since it has worked in most recipes I have tried. If you prefer though you can try adding either of them or a gluten free all purpose flour. Hope all of that made sense and was helpful :)

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