Cuisinart CBK-210 User Manual - Page 54

GLUTEN-FREE CHOCOLATE CHIP CAKE Cake Program | Delay Start Timer: No 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 M1i.ni chocolate chips 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 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 54