Ingredients
2 tablespoons ground flaxseed
6 tablespoons water
6 oz. (170g) dark 70% chocolate, chopped
½ cup (125g) unsweetened applesauce
1 very ripe banana, mashed
¾ cup (150g) light brown sugar
1 teaspoon vanilla extract
⅓ cup + 2 tablespoons (60g) unsweetened cocoa powder, sifted
3 tablespoons ground almonds
2 teaspoons instant espresso powder
¼ teaspoon salt
Instructions
-
Preheat oven to 350 degrees F (175 C) and grease a 9-inch cake pan with baking spray or a dab of coconut oil.
-
Place the chopped chocolate in a small saucepan over very low heat. Melt the chocolate, stirring occasionally, and remove from the heat the second it is melted.
-
Meanwhile, put the ground flaxseed in a large mixing bowl and add the water. Whisk to combine and set aside for a few minutes until the flax mixture thickens up.
-
Add the applesauce, mashed banana, brown sugar, and vanilla extract to the flax mixture and whisk to combine.
-
Add the melted chocolate to the mixture of wet ingredients and whisk to combine.
-
Add in the cocoa powder, almond flour, espresso powder and salt. Using a spatula, gently fold the dry ingredients into the wet. The mixture will be thick and slightly glossy.
-
Pour the chocolate cake batter into a lined cake pan and bake for 50-60 minutes, until the top is set and the edges start to pull away from the pan.
-
Remove from the oven and leave to cool completely before slicing and serving.
-
Garnish with fresh raspberries.
Keywords: flourless, ashkenazie, vegan, plant-based, chocolate cake