I love this cake because I've tried it both in the dehydrator or baked in the oven and I love both ways. If you dehydrate this cake, it will be more like bars than if you bake it in the oven. Either way, it will be a special treat.

In this recipe, I've used date syrup as the sweetener. When I make date syrup, I like to add a little stevia to it so I don't have to use any other sweeteners in the recipe.

If you choose to dehydrate the cake, you'll have to work a little harder to get it shaped than just throwing it into a pan and putting it in the oven. The way I make this cake raw is by adding more psyllium into the batter and letting it sit for a few minutes to thicken and I eliminate the baking soda. Once it thickens, I place parchment paper into an 8x8 pan and pour the batter into the pan. This is so it will shape. I then lift the parchment paper up with the batter and place onto my mesh sheet for the dehydrator and form it by pushing it back into shape. I put it into the dehydrator for 1 hour at 145 degrees and take it out to re-shape. I then place it back into the dehydrator turned down to 115 degrees and let it dehydrate for several hours until done. Then I frost it. I like to keep my cake in the refrigerator so the frosting can get a little firmer since it has coconut oil in it. Eat and enjoy!

Chocolate Applesauce Cake

Makes an 8x8 pan

Wet Ingredients

2 bananas

1/2 cup unsweetened applesauce

1/2 cup date syrup (recipe below)

1t raw apple cider vinegar

Dry Ingredients

1 cup oat flour

1/4 cup buckwheat flour

1/4t sea salt

1t vanilla (we used powdered)

2t cinnamon

1/4 cup cacao powder

1t baking soda (if baking)

1T psyllium husks (1/3 cup if dehydrating)

In a blender, blend your wet ingredients together until smooth. In a mixing bowl, combine the dry ingredients. Pour the wet ingredients into the dry ingredients and mix well. If baking, oil an 8x8 pan and pour batter into the pan. Bake in the oven at 350 degrees for about 28 minutes or until done. If dehydrating, follow directions in paragraph above. Cool before frosting.

Caramel Pecan Icing

1/4 cup coconut oil

half of 1/3 cup raw almond butter

1/4 cup date syrup

1t vanilla

1t lucuma (opt)

pinch of sea salt

Place all ingredients in a double boiler and let the coconut oil melt and blend ingredients together until smooth. Pour onto cooled cake and sprinkle some chopped pecans on top. Store cake in refrigerator.

Date Syrup

3/4 cup water

1 cup dates (we use Medjool) soaked until soft

1/4t powdered stevia

Blend all ingredients in blender until smooth.