Black Chocolate Cake This recipe is based on black magic cake. Since I'm against black magic and it doesn't take any trickery to make this healthy version, I've altered the name.
1 cup whole wheat pastry flour
¾ cup tapioca flour
¾ cup unsweetenedcocoa powder
3/4 cup sucanat or rapadura sugar or coconut sugar
¼ teaspoon stevia powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon Himalayan salt or sea salt
2 teaspoons organic instant decaf coffee
1 cup boiling water
½ cup brown rice syrup
1/4 cup extra virgin coconut oil
1 omega-3 egg
1 egg white
½ cup organic yogurt
½ cup organic soymilk or organic low fat milk mixed with ½ teaspoon lemon juice
1/4 cup organic cooking oil (I like macadamia nut, sunflower, or organic canola)
1 teaspoon vanilla extract
Preheat oven to 350 °
Coat 13x9x2-inch pan or two round 9-inch pans with nonstick cooking spray. Line bottom(s) with parchment paper, coat with a little cooking spray and then sift cocoa powder over the top. Tap excess out of pan.
Using a large mesh strainer, sift flours, sucanat, stevia, cocoa powder, baking soda, baking powder, and sea salt into a large bowl.
Combine coffee with boiling water in a small bowl. Add the brown rice syrup and the coconut oil.
Add the coffee mixture, yogurt, milk mixture, oil, eggs and vanilla to the dry ingredients and beat at low to medium speed until smooth.
Pour into prepared pan. Bake for 35-40 minutes. For layer pans, bake 30-35 minutes. A toothpick inserted into the center should come out clean. Also, gently touch the center to test for firmness.