- 3/4 cup flour
- 1/3 cup dairy-free cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- 1 tablespoon white or apple cider vinegar
For the ganache:
- 3/4 cup dairy free semisweet chocolate chips
- about 1/4 – 1/2 cup canned coconut milk
For the cake:
Preheat the oven to 350°F and grease two small souffle ramekins (or your choice of mini cake ware. They should be able to hold about 1 cup of batter, plus room for rising).
Sift all of the dry ingredients into a bowl, and mix with a fork. Add the wet ingredients, and mix with fork until well incorporated. Pour the mixture into your ramekins, dividing the batter in half and filling your ramekins about half way.
Bake for about 25 minutes, or until tester comes out center clean.
Let the cakes cool on a wire rack for ten minutes, then gently flip upside down and remove (you can also leave it in the ramekin if you’d like). Let the cakes cool completely before frosting.
For the ganache:
Melt the chocolate chips in a double boiler with about half of the coconut milk. Slowly add coconut milk to the mixture once it starts to get close to the consistency that you want it. Be careful not to let it get too thin.
Remove the ganache from the heat, and let the mixture cool for a few minutes before you start frosting your cake.
I like to poke a few holes with a toothpick into the top of my cakes before I frost it, to let some of the ganache drip into the cake.
Calories: 460kcal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 2mg | Sodium: 225mg | Potassium: 399mg | Fiber: 6g | Sugar: 39g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 5mg