Perfect Chocolate Cake (Grain Free)
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  1. Preheat oven to 325F and line the bottom of an 8½ inch spring form pan with parchment paper. In a small saucepan, melt coconut oil over low heat.
  2. In a large bowl, mix all dry ingredients together. Use a sieve for the baking soda.
  3. In a separate bowl, combine maple syrup, coconut oil, vanilla extract and apple sauce (do not mix in apple cider vinegar just yet).
  4. Add wet ingredients (except apple cider vinegar) to dry ingredients and mix well.
  5. Once your batter is well incorporated (it will be a little thicker and pastier than regular batter), add the apple cider vinegar. Mix well and pour into your spring form and bake immediately for approximately 30 - 35 minutes. Do the toothpick test; stick a toothpick into the middle of your cake. If batter sticks to it, continue baking.
  6. Let cool down fully before transferring to a cake plate (your cake will crumble if you don't wait so be patient :) ).
  7. Enjoy as is or make Chocolate Cream to spread on top:
A note on the chocolate cream: I used my recipe for Chocolate Mousse. I only changed one step in this recipe: instead of using just half of the coconut cream to make the chocolate mousse (in my recipe, I suggest you use the other half to serve the mousse with), I folded in the entire coconut cream; hence the lighter color. I wanted to achieve a contrast to the dark cake.
Recipe by Primally Inspired at