3/4 cup whole wheat flour (sifted, if lumpy)
1/3 cup unsweetened cocoa powder (again, sifted if lumpy)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unsweetened applesauce (that's three of those single-serving containers)
1/3 cup agave (maple syrup can be substituted, but a hint of maple flavor will come through)
1 teaspoon vanilla extract
Preheat oven to 350◦F. Grease or line an eight inch round pan.
In a large bowl, stir together the flour, cocoa, powder, and soda. Then add the applesauce, agave, and vanilla and mix well until batter is smooth. Pour batter in prepared pan.
Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Gently remove from pan and cool completely, if you can stand it. I personally enjoy warm cake almost as much as I enjoy warm cookies, so it's your call!
TIPS AND TRICKS
- This cake contains no added fat. Therefore, the texture will be somewhat softer, but still really fudgey. If you prefer, substitute some or all of the applesauce for oil.
Agave nectar is a natural sweetener about 1.5 times sweeter than table sugar. It is high in fructose but low in glucose, so although it doesn't cause spikes in blood sugar levels, it is still sugar. I would like to find an even better alternative to this, so next time I may experiment with date sugar - a natural fruit sugar.
- That being said, any type of sugar can be used for this recipe. Adjust amounts accordingly, and if you use a non-liquid sweetener, you may need to add a little water or milk of choice.
- Add some chopped chocolate or chocolate chips to make the cake a little more decadent. Chopped nuts could also be added.
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