Gluten-Free, No-Sugar-Added, Chocolate Fudge Cake

Adapted from the version in Paleo Comfort Foods

Free of gluten, grains, soy, and added sugar

Published on Gingerlemongirl.com

The Good Stuff:

1/4 cup butter or coconut oil, melted

1 bag (11.5 oz.) 60-75% dark chocolate chips

Wet Ingredients:

5 large eggs (preferably at room temperature)

1/2 cup applesauce

1/4 cup almond milk

1 tablespoon vanilla extract

Dry Ingredients:

1/4 cup coconut flour

* 1/4 teaspoon corn-free baking powder (optional)

* 1/2 teaspoon chili powder (optional)

1/8 teaspoon sea salt

Directions:

Preheat oven to 325 degrees. Using a double broiler on the stove or a glass bowl in the microwave, melt the chocolate chips and butter together. In another large bowl whisk together the eggs, applesauce, almond milk, and vanilla. Very, very slowly & gently whisk in a small stream of the melted chocolate and butter into the egg mixture. If you add the hot melted chocolate too quickly it will cook the eggs, so do it very slowly and gently. Mix the melted chocolate, butter, and egg mixture until it's thoroughly incorporated. Whisk in the dry ingredients. Pour cake batter into a greased pie plate or cake pan. If you want to serve the cake on a platter make sure to line the cake pan with parchment paper so you can remove it easily. Place in 325 degree oven and bake for 20-30 minutes. The time can vary depending on the temperature of your oven and how wet the batter is. The cake will be completely done on the edges and a toothpick inserted in the middle should come out MOSTLY clean, there will be some crumbs. Allow cake to cool completely on the counter (the edges will pull away from the pie pan and look as if it's shrinking a bit -- that's okay!) before transferring to the fridge to chill overnight. Slice and serve!

Carrie's Notes: