The BEST Double Chocolate Cake (Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free)
 
 
Author:
Serves: 1 8" round or 12 cupcakes
Ingredients
  • 1½ cups navy beans (I use Eden brand canned - rinse and drain well)
  • ½ cup melted and cooled coconut oil
  • 5 pastured eggs
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ cup cacao powder
  • 3 tablespoons coconut flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup Enjoy Life chocolate chips
Instructions
  1. Preheat oven to 350F. Grease 8" round pan or muffin pan, or use cupcake liners.
  2. Add the first six ingredients to a high-speed blender. (beans through vinegar)
  3. Blend until very smooth.
  4. Whisk the dry ingredients together in a small bowl (except the chocolate chips).
  5. Add the dry ingredients to the blender and blend until smooth. Scrape down the sides and blend again.
  6. Pour into a large mixing bowl and allow to rest for a few minutes. Batter will thicken as coconut flour absorbs some of the liquid.
  7. Fold in the chocolate chips.
  8. Pour into prepared pan and bake 25-30 minutes. You want the top to spring back when touched.
  9. This recipe is very moist, so make sure you do not undercook it.
  10. Allow to cool for about 10 minutes, then remove from pan.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2017/11/the-best-double-chocolate-cake-grain-free-gluten-free-dairy-free-soy-free-refined-sugar-free.html