Applesauce Chocolate Cake

The other weekend we were going to Shakespeare in the Park with some good friends. This is always a fun time because not only do we get to see a good play, but we bring food and wine. My friend has been having some health issues and now needs to stick with a low-fat diet. So that coupled with my daughter’s food allergies brought on some new cooking challenges. I looked online for a dessert recipe that I could make that would satisfy both their requirements and came across this recipe. I did make a few changes to make it work for my daughter. This recipe is adapted from the spruce.

Ingredients:
2 cups kamut flour
1 cup organic sugar
1 tablespoon arrowroot starch
2 teaspoons baking soda
1/4 teaspoons sea salt
1/3 cup cocoa
1 1/2 cup unsweetened applesauce

Putting it all together:

Pre-heat oven to 325 degrees F. Grease and flour a bundt cake pan, I used organic coconut oil. Mix all of the dry ingredients together in a large bowl. Add applesauce and mix until smooth. Bake for 50-55 minutes, until done.

I was unable to use the frosting recipe for that came with this cake so I used one from my Mom’s Moo Cake recipe. I have no idea why we started calling it Moo Cake when we were kids, but the name stuck.

Moo Cake Frosting:
1 cup organic sugar
1/4 cup cocoa
1/4 cup organic butter
1/4 cup coconut milk

Add all ingredients in a pot and stir continuously over medium heat.

Once it starts to boil, boil for 1 minute.

Remove from heat and continue to stir until the frosting is spreadable.

This does take some time and patience but is well worth it!