May 24, 2015
1Begin to cream the butter while melting the chocolate on a low heat.
2Once our chocolate is fully melted, throw it in with your butter. Cream butter and chocolate together until completely combined as one.
3Add in agave, eggs, vanilla and warmed coconut milk (throw it in the microwave for about 45 seconds).
1Start by adding in your coco to the wet mix. Let that all mix together then toss in your flour mix (which will consist of flour, stevia, baking soda, and salt - already mixed together).
1Even out the batter in two 8x6 pans, or whichever size you prefer. This recipe can also be used for cupcakes!
2Bake at 350 for 15-25 min. Test with a toothpick, if it comes out clean, let it cool in the pan for about 5 min then get that baby on a cooling rack until fully cooled.
3Try not to overcook the cake or it will be dry!
1 cup of soft butter
1 cup of sifted flour
1 tsp of vanilla
4oz of melted unsweetened bakers chocolate
1 ½ cup of agave
½ cup coconut milk
1 tsp stevia
½ tsp baking powder
1 ¼ tsp baking soda
pinch of salt
1 cup of cocoa