Eggless Chocolate Cake
Servings
12Serving size
1 cupcake
COOKING TIME
45 minutes
Ingredients
| 3/4 cup Wheat flour, white, all-purpose, enriched, calcium-fortified |
| 3/4 cup Whole wheat flour |
| 1 1/4 cup Sugar |
| 3/4 cup Cocoa, dry powder, unsweetened |
| 1 1/2 tsp. Baking soda |
| 3/4 tsp. Baking powder |
| 3/4 tsp. Salt |
| 1/4 cup, mashed Bananas, raw |
| 3/4 cup Reduced fat buttermilk |
| 1/3 cup Canola oil |
| 1 tsp. Vanilla extract |
Instructions
Preheat oven to 350°F (180°C) and line a cupcake tray with liners.
Combine the flours, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
In a separate bowl combine the banana, buttermilk, oil, and vanilla.
Using a rubber spatula add the wet mixture to the dry ingredients and fold, being careful not to over mix.
Portion batter into cupcake tin and bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
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Special Diet Information
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Lactose
The amount of lactose in a single serving of this recipe is small enough that it is likely to be safe for those who are lactose intolerant.