Ingerdients:
- 2 1/2 cups All purpose flour
- 3/4 cup
- 1 tablespoon baking powder (look for non-aluminum type)
- 3/4 teaspoon fine grain sea salt
- 1/2 cup barely melted unsalted butter (or coconut oil)
- 1 cup real maple syrup, room temperature
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup coconut milk, room temp
- 8 ounces good-quality bittersweet chocolate finely chopped
non-alkaline/non-Dutched cocoa powder
Method:
- Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8×8 square cake pan (I’ve also had success using a 9×9 pan, just adjust your baking time).
- Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
- In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk.
- Pour the maple syrup mixture over the flour mixture and stir until barely combined.
- Add the chocolate and stir until everything comes together and is no longer dusty looking – avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 – 40 minutes.
- This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked – the toothpick doesn’t quite come out clean when testing.
- If you are going to use it for a layer cake – then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan.
- Serve with Cream.
