I wish I could adequately express the perfection and wonderfulness of this chocolate cake recipe.  I can’t take much credit.  We found it in an old Taste of Home 20 years ago – and I have no idea how to track down the person who wrote it.  It is amazing and has never let me down.  We started off making the gluten, dairy, refined everything version, but it handles subs like a champ. Part of me is sad to share it so publicly, because it’s kind of fun to have your cake taste better than everyone else’s, but alas!  I have recently started the morning practice of asking the Lord what I should give the world today.  This morning, I felt that I should pass on this recipe!  I’d say your welcome, but it isn’t my creation beyond testing subs. You can use white flour, white sugar, and dairy milk – but the “healthier” subs work quite well below. I used:  (Click on the following for referral links.) Anthony’s Cassava Flour Coconut Sugar Equal Exchange Cocoa Powder (You can also use regular cocoa powder, or Hershey’s Special Dark for added richness.) This recipe has so many memories for my family – I shared a few of them below.

Somehow in all my pictures of this cake, I couldn’t find one that showed the inside – so I made this today, just so you can see how dark and lovely it is!

I made this for my sister’s birthday, years and years ago! 🙂

I made this while I was the pastry chef at the Summer House on Nantucket Island.  It was a birthday cake for triplets.

This is my best friend and I decorating cupcakes the day before my wedding.  Of course she was decorating a pumpkin cupcake at the time, but I was eating a chocolate one! 🙂

Ernie and I cutting chocolate cupcakes on our wedding day!

Best Ever Chocolate Cake

Ingredients

  • 2 cups cassava flour or gluten free flour blend
  • 1 tsp. sea salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2 cups coconut sugar
  • 3/4 cup cocoa (Hershey's Special Dark makes a lovely cake)
  • 1 cup avocado oil
  • 1 cup coconut milk
  • 1 cup hot coffee
  • 2 eggs or 2 flax eggs (2.5 Tbs. of ground flax mixed with 1/3 cup water)
  • 1 tsp. vanilla extract

Instructions

  1. Heat oven to 350 degrees.
  2. Prepare 2 (8") pans, or 1 (13x9") pan by greasing and lining with parchment. Or line 24 cupcake tins with papers.
  3. Sift dry ingredients together in a large bowl.
  4. Stir in oil, milk, and coffee. Stir in eggs and vanilla.
  5. Beat well.
  6. Pour into prepared pans. Bake for appropriate time considering size of pan. 25-40 minutes ish. It should spring when you touch it gently.
  7. Let cool for 10 minutes before you flip onto a rack. Let cool.
  8. This is a super tender cake. I recommend that you freeze it before you ice it.
  9. Enjoy!!
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