Clean eating has some great recipes, but sometimes they get a little too “clean” for me. This cake sounded amazing in-spite of a few whacky ingredient, so I made a few changes. Next time I might up the amount of spices.
1 1/4 c whole wheat flour
1/2 c cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp grated nutmeg
1/2 tsp sea salt
1 egg white
1 c low fat milk
1/2 c unsweetened applesauce
1/c coconut palm sugar
1 tsp finely grated orange zest
2 TBSP coconut oil, melted
1/2 tsp vanilla extract
1/4 c unsweetened flaked coconut
toasted coconut for garnish, optional
Preheat oven to 350. Spray a 9 inch round baking pan with cooking spray.
Combine remaining one and a quarter cups flour, cocoa powder, baking powder, baking soda, spices and salt in a large bowl. Add egg, egg white, milk, applesauce, sugar, orange zest, oil, and vanilla. Using a whisk or hand held mixer, beat until combined.
Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and remove from pan to wire rack.
To serve, top with toasted coconut.
Serves 8 – 10.