Super easy one bowl, moist chocolate cake, with simple ingredients ready in just over 30 minutes to satisfy your chocolate cravings. This cake is quite similar to a brownie, but it is more spongy as it doesn't have as much sugar and butter/oil in it, so it is also more calorie friendly. I sprinkled powdered erythritol on top of the cake to keep the recipe sugar-free, but feel free to use powdered/icing sugar.
Moist chocolate cake
Ingredients:
Serves: 9 squares Prep time: 10 mins Cook time: 22-25 mins
1/2 cup + 1 tbsp melted butter (I used the Naturli vegan block)
1 cup coconut sugar
1 tsp vanilla extract
2 eggs
1/2 cup gluten-free flour blend (I used Doves farm)
1/2 tsp baking soda
1/4 tsp xanthan gum
1/4 cup cocoa powder
1/2 cup chocolate chips
Powdered erythritol (optional topping)
Instructions:
Preheat the oven to 180 degrees and line a brownie tray with baking paper.
Melt the butter in the microwave for about 20 seconds, then transfer it into a large bowl.
Add the coconut sugar and vanilla extract to the butter, combine well, whisk in the eggs, and mix everything well.
Add the flour, baking soda, xanthan gum, and cocoa powder to the wet ingredients and combine.
Stir the chocolate chips into the batter, mix well, then transfer the batter to the baking tray.
Bake it for 22–25 mins, until a toothpick or fork comes out clean.
Let it cool for about 20 minutes, then sprinkle over some powdered sugar or erythritol.
