1/4 Cup Unsweetened Apple Sauce
1 Cup Almond milk (Can substitute with water)
1/3 Cup Vegetable Oil (Can substitute with canola or other neutral flavored oil)
1 Tablespoon White Vinegar (Can substitute with apple cider or other vinegar besides balsamic)
1 teaspoon Vanilla Extract
1 1/2 Cups All-purpose flour
1/4 Cup Unsweetened Cocoa Powder
1 Cup Powdered Sugar (plus more for topping, if desired)
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
To taste Raspberries (Optional) (for topping)
Preheat your oven to 350°F/175°C. Grease an 8-inch cake pan and line with a round of parchment paper.
In a large mixing bowl, combine the applesauce, almond milk, vegetable oil, vinegar, and vanilla extract.
Place a strainer over the bowl, and add to it the flour, cocoa powder, powdered sugar, baking soda and salt. Tap the side of the strainer with your hand to sift the dry ingredients into the wet, and whisk to combine.
Pour the cake batter into your prepared cake pan.
Bake for about 30 to 40 minutes, until a tooth pick inserted in the center of the cake comes out clean and the top of the cake feels springy to the touch. You may also find that the cake is leaving the sides of the pan.
Cool the cake, in the pan, on a wire rack for about 5 minutes. Then carefully unmold the cake onto your wire rack. Top with more powdered sugar and/or raspberries, if desired.