Ingredients:
150 gr margarine (I used Nutlex)2/3 cup Naturally Sweet Xylitol
2 tabs cocoa powder
2 tabs boiling water
2 rounded tabs sugar free jam (I used Balfours wild blue berry jam)
I dessert spoon vanilla
2 level teas guar gum
1/3 cup glycerine
3 eggs beaten
¼ cup Sheep’s yoghurt
2 ½ cups S.R gluten free flour (I used White Wings brand)
Method:
Combine water and cocoa till a thick paste add jam set asideCream margarine and xyltitol, add cocoa mixture ,mix well.
Add glycerine and yogurt mix well.
Add eggs mix well.
Fold in flour and guar gum and place into a lined 21 cm square cake tin.
Bake in fan forced oven 175C for 45 minutes.
Recipe courtesy S Litchfield
