Gluten-Free Chocolate Chip Cake - Cuisinart CBK-210 Series Instruction And Recipe Booklet

INGREDIENTS
Vegetable oil
Dough/Batter
Nondairy milk (like rice, oat, or soy), room temperature
Vegetable oil
Agave nectar
Butternut squash purée
Brown rice flour
White rice flour
Tapioca starch
Xanthan gum
Baking soda
Baking powder
Kosher salt
Mix-Ins
Mini chocolate chips
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
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.
Calories 175 (35% from fat) • Carb. 28g • Pro. 2g • Fat 7g • Sat. fat 2g • Chol. 2mg • Sod. 327mg • Calc. 41mg • Fiber 1g

GLUTEN-FREE CHOCOLATE CHIP CAKE

Cake Program | Delay Start Timer: No
Nutritional information per serving (based on 2-ounce slice):
ONE SIZE
For coating pan
²⁄ ³ cup (160g)
½ cup (100g)
½ cup (165g)
1 cup (240g)
1 cup (140g)
¾ cup (120g)
½ cup (58g)
1 teaspoon (4g)
2 teaspoons (8g)
2 teaspoons (8g)
1 teaspoon (6g)
¾ cup
54
Custom
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