The classic, delicious, chocolate cake. Easy to come by, difficult to create the moist, decadent, fluffy texture we all seek. But, I think I've done it. I don't wish to belabor the point. Chocolate cake is good. This one is delicious.
1 3/4 cups all purpose flour (As a note, I always use organic, unbleached, unprocessed flour. If you can find a whole grain one, even better!)
1/4 cup oat flour
3/4 cup cocoa powder
3/4 cup turbinado sugar
1/4 cup monk fruit sugar
1 tsp salt
1 tsp baking soda
7 tablespoons oil (Sunflower oil is our cooking oil of choice, so is the most readily available in our home)
2 tsp vanilla extract
1 tbsp white vinegar
1 1/2 cups water
Pre-heat oven to 350 degrees.
Line a 13-inch cake pan with parchment paper and grease.
Sift the all purpose flour, oat flour, and cocoa powder into a bowl.
Add in both sugars, salt, and baking soda. Combine well to maintain a clump-free powder.
Slowly incorporate the oil, and again try to mix in to the best of your ability.
Next add in the vanilla extract and white vinegar.
Slowly stir in the water, 1/2 cup at a time. The mixture will be a little bit more liquid-y than you are used to. That's okay! :)
Pour the batter into the cake pan.
Top the batter with as many walnuts and chocolate chips as you like.
Bake cake for 30-40 minutes (depending on strength of your oven). Your toothpick should come out clean.
Once your cake is done, transfer onto a cooling rack or the final plate. Allow your cake to cool.
Finally, top with more walnuts & chocolate chips (as many as you want!!!).