½cupmelted and cooled, dark or semi sweet chocolate
pinch of salt
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer, using the paddle attachment, cream the butter and sugar together until fluffy. Add the applesauce, vanilla, pure maple syrup, and melted chocolate chips and mix again until combined.
In a medium sized bowl add all the dry ingredients; almond flour through salt and whisk.
Alternate adding the dry ingredients and the almond milk to the mixer bowl. Mix on low for a few seconds each time.
Pour batter into a 13 x 9 inch cake pan that has been sprayed with cooking spray. Cook on the middle rack of the oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Frosting
Cream butter in a stand mixer with the paddle attachment for a few minutes until light and fluffy.
Add the powdered sugar one cup at a time mixing well after each addition.
Add the vanilla, chocolate, and salt and continue to mix well. Frost the cake when it is completely cooled.
Store with a lid or covered with foil in the refrigerator for up to four days.
Notes
I always use Bob's Red Mill 1 to 1 Gluten Free Flour