1 ⅔cupsgluten-free all purpose flour(I use Bob’s Red Mill)
¼cupdark cocoa
1tsp.xanthan gum
1tsp.baking soda
½tsp.sea salt
2Tbsp.grape seed oilplus enough unsweetened apple sauce to equal ⅓ cup
⅔cupmaple syrup
1tsp.vanilla
¾cupwater
1tsp.apple cider vinegar
½cupsemi-sweet chocolate chips(gluten-free and diary-free)
Instructions
Preheat toaster oven or conventional oven to 350° (I like to use my convection toaster oven)
Add dry ingredients (except chocolate chips) to an ungreased 8x8 baking dish and mix with a fork until well blended
Add wet ingredients and continue to mix with a fork – making sure to scrape along bottom and edges of baking dish – until well combined
Sprinkle chocolate chips on top
Bake approximately 30 minutes at 350° (if using convection oven) or 35-40 minutes (if using conventional oven) or until a toothpick inserted in the center comes out clean
Cool in pan on a wire rack for at least one hour prior to cutting
Notes
For an extra special treat, stir the chocolate chips into the batter and then top the baked and cooled cake with Dark Chocolate Avocado Frosting.Nutrition information is a rough estimate per unfrosted slice.