Step-by-Step Guide to Prepare Any-night-of-the-week Individual Free-from Chocolate cake #MyCookbook - Logo collection for you

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Eating healthy foods makes all the difference in how we feel. We tend to feel way less gross when we increase our consumption of wholesome foods and lower our consumption of unhealthy foods. A bit of pizza doesn't make you feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be difficult if it is snack time. You can spend several hours at the food market searching for the perfect snack foods to make you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

Whole grain foods are an excellent choice for a fast healthy snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products such as white bread to the healthier whole grain alternatives.

A large selection of quick health snacks is easily obtainable. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let's go back to individual free-from chocolate cake #mycookbook recipe. You can cook individual free-from chocolate cake #mycookbook using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Individual Free-from Chocolate cake #MyCookbook:

1. Prepare of Equivalent 2 eggs of egg replacer plus water for blending.
2. Prepare 3 oz of self raising GF flour, I use Doves.
3. Use 1 tbs of cocoa powder plus extra for dusting.
4. Prepare of Large pinch xanthan gum.
5. Use of Large pinch GF baking powder.
6. Take 4 oz of Vitalite plus extra for greasing.
7. Provide 4 oz of caster sugar.
8. Provide 1 tbsp of Soya yoghurt as needed, approx.

Instructions to make Individual Free-from Chocolate cake #MyCookbook:

1. Heat oven to 170 degrees Celsius..
2. Lightly grease 2 large ramekins, fully dust with cocoa powder to provide a non-stick coating. Line the base with a disc of baking parchment..
3. Whisk up egg replacer as per packet directions: 2 tsp replacer and 4 tbsp water, until thick and foamy like meringue..
4. Beat together margarine and sugar until very light and creamy..
5. Add “eggs” and fold in carefully to combine with a metal spoon..
6. Combine cocoa flour, xanthan gum and baking powder together and then sift into mixture a tablespoon at a time and fold in carefully with a metal spoon..
7. Fold in enough soya yoghurt to allow for a soft dropping consistency..
8. Divide the mixture between the two ramekins. Bake for approx 15 - 20 minutes in the centre of the oven..
9. Cooking time will vary according to the size of your ramekins. Take care not to open the oven door too early to avoid a collapse. Once cooked through, a cocktail stick will come out clean when inserted, leave to cool slightly in the ramekins and then tip out onto a cooling rack..
10. I made a “buttercream” from equal quantities of Vitalite and icing sugar beaten together until smooth and added some sifted cocoa for a deliciously chocolate flavour. Sandwich the cakes together once fully cooled and decorate as desired..
11. The cake will keep for up tom5 days in a container..

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