I make this regularly now as I have to eat on an anti-inflammatory and gluten free diet. I use coconut sugar instead of refined sugar and I add 1 whole mashed banana to the cake to make it even more moist!
Made this with 1/3 c. sugar and 1/3 c. stevia (dry - measures like sugar) carbs per serving - 7!!
I made this yesterday for a dinner party where there were strict dietary restrictions. The comments were very useful and so I used 1/2 cup of honey instead of sugar, one teaspoon of espresso powder and a pinch of baking soda because I had organic cocoa (not Dutch process). It's really delicious. I baked it 42 mins per the comments but it could probably be a little less like 35 or so. It's not too sweet and is really chocolaty. Big recommend. Only thing I don't know is how to make the powder sugar stay on top as it sinks into the cake.
The batter was rather bitter (probably because I used dark cocoa) so I added about 1/3 c more sugar. The cake is incredibly moist and delicious. I decided to top it with coconut pecan frosting. OMG! I struck the perfect combination! It's a good thing I have a college boy on hand to sop up the extra calories. I'd be far too tempted to finish this off all by myself if it hung around too long.
This is a good healthy and tasty cake. However there are a few changes that would further enhance and compliment this treat. As some of the reviews said it needs some extra sugar. The outside burns a little but the inside is fairly good. I would recommend adding a little extra sugar and oil... maybe 1/3 cup of oil and make it 1 cup of sugar instead of 3/4. Other than these few things it is a great cake especially for being gluten free and I will probably make this again!:)
No fail. Just don't over bake. Best if slightly underbaked. I can always count on this as a "healthier" treat for office parties and they all love it
This is yummy and gluten free which is good because I am allergic.
I used 1/3 cup of cocoa powder & as 1/4 cup sugar 1/2 cup erythritol for sweetening. Baked perfectly and was very tasty. Based on some comments on the King Arthur website if you use 1/2 cup of cocoa powder that the recipe calls for you may want to increase the sugar content to offset the bitterness from the cocoa.
A great portion/size recipe (I did 8x8 square pan) but it definitely needs more moisture (maybe some more oil? and would be better slightly underbaked). I made it with stevia (sugar substitute bad decision; use Swerve instead). I made a great keto-friendly coconut pecan frosting treating it like a German's chocolate cake.
