I had to test this recipe so many times to arrive at one that I was truly satisfied with. At my nephew's birthday this past winter, I made and brought his cake. I tried to make it as healthy as possible; low sugar, whole wheat flour, low oil... and as I saw him (and everyone else) picking at it, I realized I had gone too far in the direction of health, and had sacrificed enjoyment. When you're choosing to eat a piece of cake, you just want a piece of cake. So I went back to the drawing board with my recipe and tried again, and again, and again. The texture of this cake is spongy and light, moist and chocolaty. It's coated in a layer of raspberry chocolate ganache, but would also be delicious with your favorite frosting.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Ingredients
3/4 cup unsweetened applesauce
1/2 tsp vanilla extract
3/4 cup coconut drink, such as Coconut Dream*
1 1/2 tbsp. canola oil
1/2 tsp apple cider vinegar
1/3 cup raw sugar
a pinch of salt
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
2 tsp baking powder
* remember to read the label on the coconut drink and opt for one that is as pure as possible
Topping:
1/2 cup loose raspberries
1/2 cup Enjoy Life chocolate chips
1 tbsp. water
Line an 8 inch round cake pan with parchment paper (use a large sheet, covering up the sides as well and leaving some slack around the top) and set the oven to 375F
Whisk the applesauce, vanilla, canola oil, coconut drink, cider vinegar, and sugar. Sift in the salt, cocoa powder, flour, baking powder, and baking soda. Whisk until very smooth. Pour the batter into the lined cake pan and bake for 18 - 20 minutes. A toothpick inserted in the center should come out clean.
Add the raspberries, chocolate, and water to a small pan and simmer on medium-low heat. mash the raspberries up with a fork and swirl them around with the chocolate and water as it all begins to melt. When the chocolate has fully melted, turn it off and remove from the heat. Pour the ganache over the cake (while still in the pan) and smooth it out. Let this set overnight at room temperature - just leave it on the counter.
Take the cake out of the pan easily by pulling up the excess parchment around the edges. Slice and serve with fresh fruit.
