Super Moist Chocolate Cake

 This is a great recipe. It’s so moist and chocolaty, that you truly will not feel compromised at all.

INGREDIENTS

• 1 ¾ cups 1:1 gluten-free flour (Bob’s Red Mill)
• ¾ cup cocoa
• 2 cups coconut sugar
• 1 teaspoon sea salt
• 1 ½ teaspoons aluminum-free baking powder
• 1 ½ teaspoons baking soda
• 2 eggs
• ½ cup avocado oil
• 1 cup almond milk + 1 teaspoon lemon juice or apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup boiling water + 1 teaspoon coffee
• 1 cup mini chocolate chips ( I like the Enjoy Life brand)

DIRECTIONS

• Preheat the oven to 350
• Line a 9×13 baking pan with parchment paper or grease a bunt pan
• Mix the dry ingredients in a large bowl
• Add the eggs, oil, almond milk, and vanilla extract
• Using a handheld mixer, mix the ingredients well
• Add the water/coffee and mix
• Fold in the chocolate chips
• Pour into prepared pan
• Bake 50 minutes or until the middle is no longer wet

**You can also make these into chocolate cupcakes