We had great fun making them and they were indeed amazing. Moist, rich, and delicious. We have decided to stick with cupcakes rather than a cake . . . easier to pick up . . .
The blog we found this recipe on is downshiftology.com by Lisa Bryan. She says she suffered with 4 different autoimmune diseases in her mid thirties and, by changing her diet, especially eliminating gluten, she is pain free and healthy. She has several other recipes, it’s worth visiting this site, her amazing chocolate cake batter is excellent.
Ingredients
Dry Ingredients
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 1/2 cups raw cacao
(I used cacao powder)
2 teaspoon baking soda
1 teaspoon expresso powder
(I used instant ground expresso)
1 teaspoon salt
Wet Ingredients
4 large eggs (I used egg replacer powder)
1 1/2 cups coconut milk
1 cup water
1/2 cup coconut oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees Fahrenheit.
Line mini cupcake baking dishes with mini liners
(Or if making a cake, grease three 8 inch cake pans and line the bottom with parchment paper)
Add all of the dry ingredients to a very large mixing bowl and whisk together (note the bowl must be large as it is indeed quite a mountain of dry ingredients!)
In a separate mixing bowl, add all of the wet ingredients and mix well together. Then pour the wet ingredients into the dry and whisk together for one to two minutes to make the batter.
Spoon the batter into the cupcakes and bake in the oven till a toothpick comes out clean. Depending on your oven, 15 - 20 minutes.
If making a cake, bake for 28-30 minutes. If using 2 9-inch pans, bake for 35 minutes.
Let the cupcakes cool frost the cupcakes. I used a store bought vegan organic frosting.
This blog does have a recipe for vegan chocolate buttercream frosting, but I haven’t tried it yet.
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