Ingredients
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The Cake :
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1 cup unsweetened applesauce (unsweetened)
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1/4 cup melted coconut oil (liquid at room temperature)
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1 tbsp apple cider vinegar
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1 tsp baking soda
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of salt
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1/2 cup maple syrup (or agave nectar)
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1/4 cup chia seeds (soaked in water for 10 minutes, drained and squeezed)
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1 ripe banana (mashed)
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2 tbsp ground flaxseed meal
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1 tsp vanilla extract
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The Chocolate Sauce:
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1/2 cup raw cacao powder
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1 tbsp maple syrup (or agave nectar)
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1/4 cup unsweetened almond milk
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1 tsp arrowroot starch
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of sea salt
Directions
Subtitle: Gluten-free, Grain-free, High-protein, and Rich in Antioxidants!
Ingredients:
For The Cake:
1 cup unsweetened applesauce (unsweetened)
1/4 cup melted coconut oil (liquid at room temperature)
1 tbsp apple cider vinegar
1 tsp baking soda
Pinch of salt
1/2 cup maple syrup (or agave nectar)
1/4 cup chia seeds (soaked in water for 10 minutes, drained and squeezed)
1 ripe banana (mashed)
2 tbsp ground flaxseed meal
1 tsp vanilla extract
For The Chocolate Sauce:
1/2 cup raw cacao powder
1 tbsp maple syrup (or agave nectar)
1/4 cup unsweetened almond milk
1 tsp arrowroot starch
pinch of sea salt
Instructions:
For The Cake:
1. Preheat your oven to 350°F (180°C). Grease a 9-inch round springform pan with coconut oil and set aside.
2. In a large bowl, whisk together all the ingredients for the cake until well combined. Stir in the soaked and drained chia seeds.
3. Pour the batter into the prepared pan and spread evenly.
4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing from the pan.
For The Chocolate Sauce:
1. While the cake is cooling, prepare the sauce. Add all the ingredients for the chocolate sauce to a small saucepan over low heat. Whisk continuously until smooth and glossy. Set aside.
Serve:
1. To serve, slice the cake horizontally if desired, and place one layer on a plate. Spoon some of the chocolate sauce on top, and spread evenly using a knife or spoon. Place another layer of cake on top, and drizzle more chocolate sauce on top and around the sides. Serve immediately.
Difficulty Level: Easy
Servings: 8-10
Note: This cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, and warm the chocolate sauce slightly if desired.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Grease a 9-inch round springform pan with coconut oil and set aside. |
|
2
Done
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In a large bowl, whisk together all the ingredients for the cake until well combined. Stir in the soaked and drained chia seeds. |
|
3
Done
|
Pour the batter into the prepared pan and spread evenly. |
|
4
Done
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing from the pan. For The Chocolate Sauce: |
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5
Done
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While the cake is cooling, prepare the sauce. Add all the ingredients for the chocolate sauce to a small saucepan over low heat. Whisk continuously until smooth and glossy. Set aside. Serve: |
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6
Done
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To serve, slice the cake horizontally if desired, and place one layer on a plate. Spoon some of the chocolate sauce on top, and spread evenly using a knife or spoon. Place another layer of cake on top, and drizzle more chocolate sauce on top and around the sides. Serve immediately. Difficulty Level: Easy Note: This cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, and warm the chocolate sauce slightly if desired. |
