Gluten Free Paleo Chocolate Brownie Cake

 This is honestly the best chocolate cake I've ever had! It's so good, in fact, that it doesn't need a bunch of hype and a loooooong drawn out post about it....just make it.....today......go make some!!! You can serve this as a moist delicious brownie or use it for your next birthday celebration cake. Don't be bothered by the "special secret ingredient" It MAKES this cake...trust me with all your heart!

This makes one 9" cake,10-12 cupcakes, or an 8x8 pan of brownies. :)

1 1/2c. blanched almond flour

1/2c. cocoa powder

1/2c. coconut crystals ( for best results, blend them in a coffee grinder for a smoother texture)

4 packs of sweet leaf stevia

1/2 tsp. baking soda

1/4 tsp. sea salt

2 eggs

1/2c. grapeseed or coconut oil

1 very ripe avacado

3/4c. water

Preheat oven to 350

Combine dry ingredients. In the bowl of a stand mixer or with a hand held, beat eggs, oil, and avacado until most of the avacado is broken down. There will remain some pieces but trust me, it's ok and they will not mess with the final product :) Add in the dry ingredients and water. Pour mixture into a 9" pan or 8x8 pan. Bake for 20-25 minutes until firm to the touch on top. Do not overbake. Even slightly underbaked, this cake will finish cooking in the pan, and be even more moist and delicious! Frosting recipe to come, until then, enjoy!
The pic below was a birthday cake for my son's buddy Brayden...I had to quadruple the recipe.....it made one 2layer sheet cake.