All these years baking and I never imagined cakes without eggs would be so good. Its like discovering a whole new world of delicious recipes, that not only look good but taste great too. This recipe makes a surprisingly soft cake and the ganache is to die for. I actually loved it so much, I used the extra as a dipping sauce while having the cake. Its the perfect cake to make this festive season and its made with most things healthy so you can indulge.
For the Cake
- 2 cups flour
- 1tbsp baking soda
- 1 tbsp dry ginger powder
- 2 tbsp cinnamon powder
- 1/2 tsp nutmeg
- ½ tsp ground gloves , or ½ tsp glove extract
- sea salt
- ¼ cup cocoa powder
- 1 cup applesauce
- ½ cup maple syrup
- 1/3 cup coconut oil
- ¼ cup almond milk
For The Ganache
- 1 cup dark chocolate
- ¼ cup full fat coconut milk
- pinch of salt
To make the cake
Preheat the oven to 180C. Line a square tin 8” X 8”
Combine the flour, salt and baking soda.
In another bowl combine the applesauce, maple syrup, coconut oil, cocoa powder, the spices and give it a good stir.
Now add the flour mixture to the wet mixture along with the almond milk. Folding it all in very well.
Pour in lined tin and bale for 25 mins or skewer comes out clean.
Cool before pouring the ganache
To make the Ganache
In a pot gently heat the coconut milk.
Add the chopped dark chocolate and stir till it all melts and make a smooth ganache.
Add the salt and cool a little till spreadable. Pour over the cake and let it set.
Top with fruits of choice and its ready to serve.