It's National Chocolate Day! Woo-hoo!
So today I'm sharing this chocolate cake recipe from The Good Cake Co., run by three friends in Sydney, Australia. They focus on making the best allergy free cake recipes possible and after trying this recipe I think they're right on track.
I first made this cake for our photo shoot a few months ago. The recipe popped in my inbox the day before and I thought 'Why not? I have all the ingredients on hand!'. I followed the recipe without tweaking a thing and within an hour had a beautiful chocolate cake. It was awesome. However I do admit that I was a little short on time, so I topped it with some LoveBean raw chocolate spread instead of the chocolate ganache, but let me tell you, it tasted as good as it looks.
The products I used to keep the recipe 8SAFE were: BOB'S RED MILL BRAND: GF Garbanzo & Fava Bean Flour, Xanthan Gum, Corn Flour and Baking Soda; RUMFORD Baking Powder; NAVITAS NATURALS Cacao Powder; SHILOH FARMS Himalayan Pink Salt; ALTER ECO Organic Mascobado Cane Sugar; NAPA VALLEY NATURALS Organic Olive Oil; NATIVE FOREST Organic Coconut Milk (full fat); EDEN ORGANIC Apple Cider Vinegar; SIMPLY ORGANIC pure Vanilla Extract; ENJOY LIFE Semi-sweet Chocolate Mini Chips; and MALDON sea Salt Flakes for garnish.