Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.
Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
In a small bowl, blend flour and xanthan gum and set aside.
In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.