Ingredients

The following ingredients have 4 Servings
  • 1 cup Chickpea Flour (- see post for alternatives)
  • ½ tsp Baking Soda
  • ⅔ cup Unsweetened Almond Milk (- see post for alternatives)
  • 1 cup Splenda (- see post for alternatives)
  • ½ cup Unsweetened Cocoa Powder
  • 6 tbsp Sugar Free Peanut Butter (-see post for alternatives)

Instruction

  • Preheat your oven to 325 and prep a springform pan (6″ springform recommended) for nonstick. I suggest doing a double nonstick process if possible .
  • In a mixing bowl, whisk together the flour and the baking soda. Make a well in the center of the mixture and then pour the milk alternative into the well.
  • In another bowl, use a whisk or a fork to blend together the sugar (alternative) and the unsweetened cocoa powder. Set this bowl aside.
  • Next, melt the butter alternative and the unsweetened chocolate in a microwave or over the stove. Then stir the melted butter with chocolate into the bowl with the paste that you made in the second step. Once this is blended you can fold in the unsweetened cocoa powder with the sugar (alternative) .
  • Bake this for 35-40 minutes or until the edge of the cake is firm and the center is no longer wobbly when shaken. Allow this cake to set on a wire rack and the store in the refrigerator before serving. Optional- dust with powdered sugar before serving .