Here it is! A moist chocolate cake with no bean or strange flavor. Plus it can easily be made dairy-free for those of you who are sensitive to dairy. (Of course, you can also replace the coconut oil with butter.) I believe this cake is the closest you will get to a sugar and gluten-filled chocolate cake. I’ve been getting many rave reviews from people who have my cookbook and have made this cake. (It’s made into cupcakes in my cookbook.) I’ve also tested it out on many people who had no idea it was “healthy” and they kept exclaiming how delicious it was!
This cake has a perfect crumb and will stay moist. But don’t take my word for it…Take the few minutes needed and whip up this “baby” as soon as possible. I don’t think you will be disappointed!
*I use egg white protein powder, which keeps this dairy free. If dairy isn’t an issue for you, you can replace it with a whey protein powder.
**Use any sweetener that measures cup for cup like sugar. Click here for my recipe.