Hot Fudge Cake
I was looking for a healthier cake recipe for Mother’s Day. I wanted something that didn’t have white flour or white sugar and it had to be chocolate! I found this recipe from the EatPlant-Based blog and had to try it. I substituted coconut sugar for the brown sugar and still got good results. (You know that most of the brown sugar sold is just white sugar with a little molasses added, right?)
The assembly is rather strange. There is no sweetener in the cake batter other than the natural sweetness of the applesauce. The sugar all goes into a hot water mixture that is poured over the cake batter in the pan.
As the cake bakes the batter rises to the top and a pudding forms in the bottom. Once the cake cools you invert it and serve with the pudding on top (no frosting required!) Here’s the finished cake.
One note – it’s best to cool the cake completely and then leave it in the pan until it’s ready to serve. I tried flipping it over onto a plate while it was still slightly warm and the pudding ran all over the place. I ended up flipping it back in and chilling it until the next day. That’s why there are no pretty pictures of it being served. It was still good!