Ingredients:

  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 cup (200g) coconut sugar or cane sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (240ml) warm milk
  • ½ cup (120ml) unsweetened applesauce
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (60ml) melted coconut oil
  • ½ cup (60g) cocoa powder
  • ¼ cup (60ml) maple syrup
  • 3 tbsp (45ml) warm milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pan and line the bottom with parchment paper for a clean release.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt to remove any clumps.
  3. Whisk the warm milk into the cocoa-flour mixture until the batter looks glossy and mahogany-colored to bloom the cocoa.
  4. Fold in the egg, vanilla extract, melted oil, and applesauce.
  5. Stir until just combined; stop the moment you see no more streaks of flour to avoid overworking the gluten.
  6. Pour the batter into the pan, smoothing the top with a spatula.
  7. Bake for 30-35 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs attached.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  9. Whisk the glaze ingredients (cocoa powder, maple syrup, warm milk, and vanilla extract) together until smooth and pour over the cooled cake.