This chocolate cake, is a moist, chocolaty no fuss cake that is soft, fluffy and GLUTEN FREE. You could also make it vegan with an egg replacer, but I did use two eggs for this cake. You will have to refrigerate the batter for at least 30 minutes before baking to improve its texture.
When baked, you can store this cake in the fridge, as it keeps well, however I like to warm it up before I eat into it again. As a cold cake it takes on more of a truffle texture, warming it up brings it back to a moist and bouncy cake.
Adapted from Heidi Swanson's Basic Chocolate Cake recipe.
1 cup sorghum flour1 cup brown rice flour
1/2 cup coconut flour
3/4 cup non-alkaline cocoa powder (I use Trader Joes)
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted vegan butter (Earth's Balance)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temperature
4 ounces good-quality bittersweet chocolate, shaved or finely chopped
- Grease an 8x8 square cake pan.
- Sift the flours, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel.
- Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined.
- Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing.
- Refrigerate batter for up to 30 minutes, but no longer than 2 hours.
- Preheat oven to 325F degrees with a rack in the middle. Pour the batter into the prepared baking pan and bake in preheated oven for 30 - 40 minutes.
- Remove from oven and allow to cool.