3/4 cup cocoa powder
1 TBSP baking powder
3/4 tsp fine grain sea salt
1/2 cup barely melted unsalted butter (or coconut oil)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 tsp vanilla
1 cup shaken or stirred coconut milk, room temperature
8 oz bittersweet chocolate, finely chopped
Combine dry ingredients in a large bowl. Whisk together in a separate bowl the melted butter or coconut oil and the maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and coconut milk. Pour over the dry ingredients and stir just until combined. Add the chocolate pieces and stir gently until combined and moist. Do not over mix. Bake at 350˚ for 30-40 minutes in a greased 8x8 square glass baking dish. Cool completely before frosting*.
*I use Chocolate Whipped Cream Frosting.
**This is too rich for us to be able to eat it in any decent amount of time, so after a few pieces, I cut the rest of this (frosting-less) cake into 1 inch cubes and freeze them.
Adopted from 101cookbooks.com