The cocoa powder didn’t present depth of chocolate taste. I’m not sure what would provide that as most baking cocoa powder doesn’t present a deep complicated chocolate flavor profile all on its own. I used complete wheat self-raising flour, a mixture of coconut oil and nut butter, elevated almond milk, skipped the vanilla. Chopped chocolate in the cake mixture and after half means within the microwave added some on prime. It actually is just pretty much as good with apple sauce.
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I was questioning if it’s possible to put it in a fridge for a few days and THEN microwave. Maybe someday coconut oil might be traditional… I need that day to return, so the value of a jar goes down ;). I hope you’re not a type of high-carb low-fat advocators.
