Chef:  Terri Edwards
Makes:  8 servings
Prep Time:  20 minutes
Cook Time: 40-45 minutes
Total Time:  Approximately 1 hour

 

 

INGREDIENTS

  • 1 c whole wheat flour
  • 1/2 c unsweetened cocoa powder (divide in half)
  • 2 t baking powder
  • 1/4 t salt
  • 3/4 c vanilla almond milk (or any plant milk)
  • 1/2 c apple sauce
  • 1 t vanilla extract
  • 3/4 c dark brown sugar (use 1 cup if you like it sweeter) or date paste for lower glycemic impact
  • 1-1/2 c hot water

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Place flour, baking powder, salt, and 1/4 c of the cocoa powder in a large bowl.
  3. Whisk dry ingredients together.
  4. In a separate bowl, whisk together milk, vanilla, and apple sauce.
  5. Pour wet mixture into flour mixture and mix well.
  6. Spoon mixture into a silicone nonstick 8-9" square pan. Since silicone pans are very flexible, you will need to use a baking sheet underneath for stability. Glass or metal pans lined with parchment paper also will work fine.
  7. In a clean bowl, combine brown sugar and last half of cocoa powder. Gradually beat in hot water using a whisk and blend thoroughly.
  8. Pour evenly over batter in pan. It will be thin but will thicken up when baked. It will be a frosting-like covering over the cake and is delicious! If you leave the cake in pan instead of dumping out, just spoon the gooey fudge over each serving.
  9. Bake on center rack, 40-45 minutes

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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