(dark, rich & wicked awesome & easy…And even salt free and GLUTEN FREE, if you choose)
I used to make this all the time, when money and time were in short supply but my craving for something sweet was not. I have since adapted it for the multiply restricted diets of today….have at it!!!
Variations… Espresso cake if you make it with black coffee … Chocolate mint cake if you add some sugar free mint syrup…Black forest cake– add a can of drained unsweetened cherries, or some pitted ripe fresh cherries.
This cake is mixed right in the baking pan/dish, (yes, it really is! And you cut it and serve it in the cooking utensil. – Yes, the pieces come right out…when cut!!!)
You will need an 8” square cake pan, non-stick is handy, or a 10” Pyrex baking dish, or an all metal 10” heavy weight non-stick skillet.
Ingredients: (…I measure loosely 😉 )
1 ½ cups white flour, unbleached, organic or gluten free
½ cup stevia
3 Tbs. unsweetened cocoa powder
I Tbs baking SODA
I/4 tsp cinnamon
½ cup unsweetened applesauce (Oil substitute)
I cup water or strong coffee (or a blend of the two), plus 1-2 TBS Vanilla extract
1 Tbs white vinegar
Preheat the oven to 350…
Put all the dry ingredients into the baking vessel and blend thoroughly
Add the apple sauce and all of the liquid ingredients EXCEPT the vinegar and mix well
Add the vinegar and mix quickly and lightly and completely, (do NOT over mix,) and put it right into the hot oven and bake for 45 minutes or until the cake tester comes out clean.
Total recipe is about 800- 880 calories….one slice, 1/8 of the cake is 100-110 calories. It is seriously wonderful with a large dollop of Strawberry non-fat yoghurt…and that adds no more than 60 calories….
No kidding, seriously good, seriously adaptable….NB….you can taste the baking soda a little bit, (sort of salty) but that has never stopped me.