How to make it

  • Preheat oven to 375F.
  • Grease 8 x 8 cake pane generously with butter, set aside.
  • Sift coconut flour, cocoa, baking soda, and salt into a bowl, set aside.
  • Cream the butter/coconut oil, evaporated cane juice in a large bowl with an electric mixer.
  • Beat until light and fluffy, about 1 minute.
  • Add in eggs, one at a time and beat after each addition.
  • Scrape down the bowl in-between, if needed.
  • On low speed, mix in the vanilla, applesauce, and yogurt until just combined.
  • Still using low speed, mix in half the cocoa mixture.
  • Scrape the bowl down and mix in the remaining cocoa mixture.
  • The batter will be quite thick.
  • Dump into prepared cake pan.
  • Smooth the top of the batter.
  • Bake for 30 minutes, or until risen and firm to the touch (a toothpick inserted into the center will come out mostly clean).

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