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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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!