The BEST Double Chocolate Cake (Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free)
- Yield: 1 8" round or 12 cupcakes 1x
Ingredients
Units
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- 1 1/2 cups navy beans (I use Eden brand canned – rinse and drain well)
- 1/2 cup melted and cooled coconut oil
- 5 pastured eggs
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup cacao powder
- 3 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup Enjoy Life chocolate chips
Instructions
- Preheat oven to 350F. Grease 8″ round pan or muffin pan, or use cupcake liners.
- Add the first six ingredients to a high-speed blender. (beans through vinegar)
- Blend until very smooth.
- Whisk the dry ingredients together in a small bowl (except the chocolate chips).
- Add the dry ingredients to the blender and blend until smooth. Scrape down the sides and blend again.
- 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.
- Fold in the chocolate chips.
- Pour into prepared pan and bake 25-30 minutes. You want the top to spring back when touched.
- This recipe is very moist, so make sure you do not undercook it.
- Allow to cool for about 10 minutes, then remove from pan.