Description
This is a rich and delicious chocolate dessert that is super easy to make and is vegan and gluten-free. No refined sugar.
Ingredients
Scale
- 1 cup Gluten-Free flour blend, whole wheat pastry flour, or AP flour
- 1/2 cup Sucanat (dehydrated cane juice)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 cups unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup Sucanat (dehydrated cane juice)
- 1/2 cup Erythritol & Xylitol blend
- 3 tablespoons unsweetened cocoa powder
- 1 1/4 cups boiling water
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the flour, 1/2 cup Sucanat, cocoa powder, salt, and baking powder.
- Add the oil, milk, and vanilla and mix until combined.
- Transfer this mixture to an ungreased baking dish. (I used a – inch pan. You can use a 9 inch square pan)
- In a separate bowl, whisk together the remaining 1/2 cup Sucanat, Erythiritol & Xylitol blend, and the remaining 3 tablespoons cocoa powder. Pour the mixture on top of the mixture in the pan evenly.
- Pour the boiling water on top. Do not mix.
- Bake in the preheated oven for about 35 minutes. The center should be almost set. Allow to cool for 15 minutes before serving.
- This is delicious with ice cream. Enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: desserts
Nutrition
- Serving Size: 1
- Calories: 358
- Sugar: 27.5g
- Sodium: 259.5mg
- Fat: 15.7g
- Saturated Fat: 12.3g
- Carbohydrates: 62.8g
- Fiber: 4.7g
- Protein: 3.6g