chocolate cake (d/e/w/g free)
2 cups natural unrefined sugar (or your sugar of preference)
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
4 ripe bananas (mashed with a fork til almost liquidy)
3 cups shredded zucchini
1 cup unsweetened apple sauce
½ cup olive oil
1 cup chocolate chips (I prefer Enjoy Life Mini Chips)
Preheat oven to 350 degrees. Grease and flour baking pan. Combine all of the dry ingredients. Combine wet ingredients in a separate bowl. Fold the wet ingredients into the bowl of dry ingredients until everything is well mixed. Add chocolate chips and stir until evenly distributed. Pour into pan and bake 55 minutes (gas convention time) – you’ll need to adjust for your own oven – until toothpick inserted into centre comes out clean and edges are starting to pull away from sides.
Whether you choose to frost it or not, it is naturally sweet and extremely moist. YUM!
Frosting (I use a very simple icing sugar combines with l/f margarine or butter alternative and a drop or two of water and vanilla. Soften and stir with fork until it is your desired consistency and glaze over cake.