Ingredients:
1 ½ cups all-purpose flour (or almond flour for low-carb)
1 cup granulated sweetener (erythritol, monk fruit, or allulose for sugar-free)
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 tbsp apple cider vinegar or white vinegar
⅓ cup oil (avocado, coconut, or melted butter if preferred)
1 cup water or brewed coffee (for deeper flavor)
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan.
2. In a large bowl, whisk together flour, sweetener, cocoa powder, baking soda, and salt.
3. Make three small wells in the dry ingredients. Add vanilla in one, vinegar in another, and oil in the third.
4. Pour water or coffee over everything and mix until combined. Do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing.
Optional Sugar-Free Chocolate Glaze:
½ cup sugar-free chocolate chips
2 tbsp unsweetened almond milk or heavy cream
1 tsp vanilla extract
Melt everything together and pour over the cake once it has cooled.
Would you like a keto version with almond or coconut flour?
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