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.

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