Chocolate Chocolate Chip Cake

Ingredients:

1 cup quinoa flour

2/3 cup buckwheat flour

3/4 cup xylitol

1/4 cup cocoa powder

1 cup coconut milk (like So Delicious! brand) or almond milk at room temperature

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup coconut oil melted to liquid form

1 teaspoon vinegar

1 teaspoon vanilla

1/2 cup GF/CF chocolate chips or chocolate pieces

Directions:

Preheat oven to 350 degrees and grease an 8×8 baking dish with coconut oil.  Combine all dry ingredients (except chocolate chips) in a medium size mixing bowl and sift together with fork.  Add liquid ingredients and stir until well combined.  Dump into baking dish and sprinkle with the chocolate chips.  Bake for 35-40 minutes or until toothpick inserted in the center comes out clean.  Allow to cool completely before serving.

Note:

This only makes one 8×8 pan of cake…if you need more, double the recipe and make 2 pans.  This recipe also works for cupcakes…we’ve even done in ramekins to make gigantic cupcakes.    Enjoy!

This recipe is made particularly special by the fact that it is gluten, casein, egg, soy and REFINED SUGAR free (when you choose chocolate chips that use evaporated cane juice over sugar).