• TSA Coconut sugar - 170g (1 cup)
  • TSA Medium brown cocoa powder -35g (1/3 cup )
  • TSA gluten free flour - 68g (1/2 cup) 
  • TSA baking powder - 1/4 tsp 
  • Salt - 1/2 tsp 
  • Egg - 2 eggs
  • Oil - 120ml (1/2 cup)
  • TSA vanilla flavour - 1 tsp
  • TSA Dark compound chips - 1/2 cup 


  • Preheat the oven to 350°F. Line a 9 x 9 square cake pan with parchment and set aside.
  • In a large bowl, combine eggs, coconut sugar and oil. Whisk until creamy then add vanilla and stir to combine.
  • To the egg mixture add Gluten free flour, cocoa powder, baking powder and salt. Whisk until just combined, trying not to over mix.
  • Add the chocolate chips and gently fold into batter.
  • Pour the batter into the prepared pan. Top with more chocolate chips, then bake for 25 minutes until done. 
  • Remove from the oven and let cool before slicing. 

Leave a comment

All comments are moderated before being published