Perfect Chocolate Cake

I had a craving for chocolate cake, and decided to research a recipe that did not include 6 or 7 eggs, a 1/2 c of butter or a cup of oil, and still make a fluffy, moist, rich tasting cake.

Another thing I confirmed after a bit of online reading, is that one can equally replace oil for apple sauce.
I came up with the recipe below, having taken an original recipe and added my own edits.

I did not have 2 x 9″ cake pans, but did have one deep dish glass cake pan, so used what I had even though my original craving was for a double layers cake. I have 9″ cake pans on my shopping list for my next trip to the city!

At any rate, my recipe turned out perfect! Moist & rich!

Double Fudge Chocolate cake

350f 2 x 8” pans for double layer cake, bake 25 minutes
for 1 deep dish pan cake, bake 45 min





Mix adding 1 ingredient at a time:
2 eggs
¾ c coconut sugar
1 c apple sauce
1/2c unsweetened cocoa powder
1/2c almond milk + 1 T vinegar
1 tsp almond extract

In a separate bowl, sift together:
2 1/4c home milled flour
¼ c psyllium husk flakes
1 ½ tsp baking powder
1 ½ tsp baking soda

Mix the wet ingredients with the dry.
Fold in:
1 c boiling water
½ c semi sweet chocolate chips

Pour into butter greased baking pan

Test for doneness by inserting toothpick, if it comes out clean your cake is ready! Another way of testing, is gently pressing the top of the cake. If the dough springs back, it is ready!

Allow to cool 10 minutes before inverting cake onto cooling rack.
Allow to completely cool before icing. (I place my cake in the fridge for ¾ hour to speed the cooling process)

Perfect chocolate icing:
Combine until stiff and smooth, add more icing sugar if your icing is too thin, or add more liquid if too thick to spread.

½ c soft butter
1 c icing sugar
2/3 c unsweetened cocoa powder
1 tsp almond extract
2 T milk
2 T strong coffee


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