cake - vegan, gluten-free, refined sugar free chocolate cake

By tinathorn

Ingredients

• 5 ounces unsweetened baking chocolate, chopped
• 1 1/2 cups unsweetened vanilla almond milk
• 3/4 cup organic unsweetened applesauce
• 2/3 cup packed pitted dates
• 2 tablespoons maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups gluten free, dairy free all purpose baking flour
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Details

Servings 8
Adapted from sweetlavenderbakeshoppe.com

Preparation

Step 1

1. Preheat oven to 350°F and spray an 8" cake pan with cooking spray. Line the bottom with a circle of parchment paper, and lightly spray again. Here's an example of what I mean by this. I always, always prepare my cake pans this way. Makes sure your cake never sticks!

This will make a pretty tall one layered cake (as you can see in the picture). If you'd like, you can also prepare two 9" cake pans, should you want two thin layers for a layered cake. Just divide the batter equally and bake cakes with less time.

2. In a small glass dish over a pot of simmering water, melt your chopped up unsweetened chocolate. Stir occasionally until smooth. Set aside to cool a tad.

3. While that is cooling, add your almond milk, applesauce, dates, maple syrup, and vanilla extract to a high powered blender or food processor. Blend until completely smooth, about 2-3 minutes. Next, scrape down sides and add slightly cooled melted chocolate. Blend again until smooth and incorporated.

4. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Pour your date mixture into your flour mixture and stir and fold together until combined. Batter will be very thick.

5. Once fully mixed, add mixture to your pan(s) and smooth out top so it reaches all the sides and is relatively flat.

6. Bake cake in the middle of your oven for about 45 minutes, turning pan 1/2 way through baking to ensure even cooking. Cake is done when it has risen and a toothpick inserted in the middle comes out almost clean- and with crumbs. Do not over bake.

Let cake sit in pan for 10 minutes to cool before inverting it onto a platter or plate to cool completely. Try not to move it too much once inverted out of pan. Let cake cool completely