Wow, I’m so excited – this is my 100th post on FHM. I didn’t know that until I sat down to write and noticed my blog stats. And how appropriate that I was sitting down to write about chocolate cake! I think a chocolate cake post in celebration of 100 FHM articles is pretty much the most perfect way to celebrate. Ever.

It’s no secret that I have a thing for cake, particularly of the chocolate variety. In fact, non-chocolate cake is really just flavored bread. Let’s be honest. Chocolate cake is the best cake – the only “real” cake, in my book.

I save my cake indulgences for special occasions, as I’m sensitive/allergic to pretty much everything in chocolate cake: gluten, dairy and eggs. I don’t have a crazy, immediate reaction to any of these things, but my body generally does not like any of them. So I try to steer clear. But sometimes a girl just needs her cake, regardless of the ramifications:

Because of my food intolerances and general efforts to eat clean (no, sorry, cake is not part of a clean eating meal plan), I never make cake. I don’t even own a cake pan. If I were to make a full cake, I would want to eat a full cake. It would get ugly fast.

Something you may not know about me – I don’t sleep on Sunday nights. It’s a lifelong weirdness/insomnia that has to do with being: 1)a redhead (we have many special idiosyncrasies); 2) a control freak; 3) a worrywart; 4) a little high anxiety; 5) a lot Type A personality.

So, on Sunday nights I have all sorts of rituals involving trying to lull myself to sleep. One of these rituals is reading cookbooks and cooking magazines. Recently, I have been reading all of Bethenny Frankel’s books. You may remember, I reviewed her book, Naturally Thin, awhile back. Now I’m reading The SkinnyGirl Dish. Last Sunday night, in the middle of the night, I came across her SkinnyGirl recipe for Chocolate Cake with Peanut Butter Glaze that is gluten free, dairy free, egg free. It’s like Bethenny came up with this recipe just for me. Which she probably did. We’re tight.

Of course, I pretty much ran out and got all of the ingredients to make my first chocolate cake EVER. Solely for research purposes, of course. This was all for you lovelies. It had nothing to do with me.

It was AWESOME! This cake was ooey, gooey, rich and delish. I had to give half of it to my sister so I didn’t have it sitting around the house. You all know about my rule. No cake is allowed to live at my house. Because my will power does not allow for any lifespan.

Here is the recipe, as I made it:

CAKE:
1 1/4 cup oat flour (next time I want to try coconut flour)
1 cup raw sugar
1/2 cup unsweetened cocoa powder (the darker and higher quality, the better)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
2 tablespoons vegetable oil (or butter)
1 teaspoon apple cider vinegar

1. Preheat oven to 350. Mix all ingredients in a bowl and stir/beat until combined.
2. Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it’s done.
3. Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve. (Ok, I was too excited and I frosted it a bit early. Made it a bit messy to cut the first couple pieces. But still tasted FAB!)

GLAZE:
1/2 cup raw sugar (or maple syrup – I’ll try this next time)
2 tablespoons oil (or butter)
2 tablespoons So Delicious coconut milk
2 tablespoons creamy 100% peanut butter (the natural kind, no sugar added)
2 tablespoons unsweetened cocoa powder
2 teaspoons real vanilla extract

Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren’t dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. (In my excitement/impatience, I didn’t dissolve the sugar all the way and I actually really liked the little crunch it added to the glaze.)

Calories = 200 Calories per slice, if you divide cake into 12 servings.

I hope you’ll join me in celebrating 100 FHM articles by making some chocolate cake (and giving half of it away, of course!)

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