Scale
Ingredients
- 2 + 1/2 cups white whole wheat flour
- 1tablespoon cinnamon
- 1 teaspoon allspice
- 1 + 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups coconut sugar
- 1/2 cup + 5 tablespoons butter, divided
- 2 cups applesauce
- 1/2 cup coconut milk
- 2 eggs
- 1 + 3/4 cups chocolate chunks, divided
- 1/2 cup candied ginger
- 1 apple, diced
Instructions
- DO NOT PREHEAT THE OVEN
- Start by measuring out the flour, cinnamon, allspice, baking powder, and baking soda and sifting together. Add the salt and whisk together with a fork in a bowl.
- In a separate bowl, add the 1/2 cup of melted butter and coconut sugar and whip for about 1 minute in a standing or with a handheld mixer. Add the applesauce, coconut milk and eggs and beat for an additional 30 seconds.
- In 3 separate additions, mix the dry ingredients into the wet until just combined. Chop the apples and ginger and add them to the batter, along with the 3/4 cup of chocolate chunks. Fold everything together with a spatula.
- Pour the batter into a greased and floured bundt pan. Place in the COLD oven. Turn the oven to 350 degrees and bake for 1 hour and 5 minutes, or until you insert a toothpick or cake tester and it comes out clean.
- While the cake cools make the chocolate glaze. Combine the remaining 5 tablespoons of butter and the remaining cup of chocolate chips in a microwave-safe bowl. Melt in 15-30 second intervals until totally melted and glossy. This should be rather runny. If it is too thick, add more butter and melt until desired thickness is achieved.
- Pour the glaze over a completely cool cake. Serve. This cake keeps well wrapped tightly in the fridge for 2 days.