This is my go-to cake here at the Yankee Homestead. We’re chocaholics around here, and this recipe fits the bill.
A few notes:
- When I want a cake, I do use the eggs. (I’m experimenting with adding them back into my diet).
- For the cake version, I usually double the recipe and use a 9 x 13 pan or muffin tins (for cupcakes).
- This cake is AWESOME with berries–either fresh or cooked, like these Cooked Frozen Berries.
- For the ganache, I use canned coconut milk.
- When we want cookies that taste like brownie bites, I use the flaxseed egg-substitution. Mr. Native Texan LOVES these! And this should be obvious, but I form cookies and bake them on a cookie sheet, instead of pouring the batter into a pan.
- I’m suspicious of xylitol, so I always decrease the amount by half and add some liquid vanilla stevia. (I’m pretty sure that xylitol causes “gastrointestinal distress” for a few of my family members. In fact, most packages of xylitol bear some sort of warning along the lines of “may cause slight laxative effect.” So I recommend going easy on the xylitol until you know how it affects your family).
- My favorite almond flour comes from Honeyville Food Products. I buy it 25 pounds at a time, which is the most economical. Check out this post for more details: Almond Flour: a GF girl’s best friend.