Don’t you just love a warm piece of chocolate cake drizzled with a decadent chocolate icing? (I am seriously salivating thinking about it!) This cake fits that bill. Seriously. Delicious. It’s moist, a bit fudgy and perfectly chocolately. The agave nectar gives enough sweetness without spiking your blood sugar to the moon. The cocoa, which contains flavonoids, is thought to have a protective effect on cardiovascular health. Aha! You simply must eat this cake for your heart health. (wink-wink)
2/3 cup agave nectar
1 cup gluten-free flour (OR 1 cup whole-grain flour of choice)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce mixed with 1 tsp. baking powder
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup dark chocolate chips (I like Enjoy Life brand)
1/3 cup coconut creamer (I like SO brand – hazelnut flavor is my favorite!)
Preheat oven to 350 degrees F. Grease one nine-inch round pan.
In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add the agave nectar, applesauce, milk, and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour into the prepared pan.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the simple ganache, place chocolate chips in a small bowl. Bring coconut creamer to a simmer over medium heat. Pour hot creamer over chocolate chips and allow chocolate to melt. Whisk together until creamy. Drizzle each piece with the simple ganache. Devour!