The Best Chocolate Cake Ever
Refined sugar-free, dairy-free, gluten free, high antioxidant, heart-healthy
This is a classic American-style chocolate cake that is fluffy and very moist. It is hard to find a really good gluten free cake recipe. When I say this is the best one I have ever had…I mean it! This recipe makes such a perfect, tender texture for cupcakes using olive oil and a cup of hot coffee. I used unrefined coconut sugar as a sweetener plus cocoa powder to make the cake extra chocolaty This has become my go-to chocolate cake recipe in all my baking now as the perfect recipe for layer cakes, cupcakes or cream filled cakes. Bake a batch and you will see. It really is the best cake ever...
The Best Chocolate Cake Ever
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
2 cups coconut sugar
2 cups brown rice flour
2/3 cup cocoa powder
1/2 cup oat flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
1 cup plant-based milk
2 large eggs
1/2 cup olive oil
1 tablespoon vanilla extract
1 cup hot strong coffee
Frosting
1/2 cup high quality cocoa powder
1/4 cup coconut oil
1/3 cup maple syrup
1/2 cup almond butter
1/2 cup full fat coconut milk
1 tablespoon vanilla extract
1/4 teaspoon salt
Makes 16 cupcakes
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Instructions
1. Preheat oven to 350ºF/180ºC. Coat two 12-count cupcake tin liberally with baking spray.
2. In a large-sized mixing bowl whisk sugar, rice flour, cocoa, oat flour, baking powder, baking soda and salt to combine.
3. Add milk, eggs, olive oil and vanilla and beat with a hand mixer on medium speed for 2 minutes into a frothy, light batter. Stir in hot coffee until well incorporated.
4. Pour the batter into the cupcake tins, filling 16 total cakes. Bake for 14 to 16 minutes, checking with a toothpick to see if it comes out mostly clean.
5. Frosting: heat coconut oil until melted and warm. Stir in cocoa powder, making a glossy, smooth chocolate sauce. Add maple syrup and stir to combine. Transfer the frosting to a medium sized bowl. Add almond butter, coconut milk, vanilla and salt and beat with an electric mixer until smooth and well blended. Chill in refrigerator for at least 2 hours. This recipe makes a little extra frosting quantity.
Photos by Brian Byllesby
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