Healthy Cocoa Ginger Molasses Bundt Cake

   I'm ready for Fall. I am not ready however for the constant desire for baked goods that only a true fall/ winter New England Hibernation entails. I refuse to go into hiding without a fight. A swift healthy sweet tooth kick in the ass is what I need.

   So let's call this what it is : A skinny girl making peace with her love of sweets in a good old fashioned lets-not-break-the-scale-momma-needs-her-jeans-to-fit way.

   Without bothering with too many substitutions and in sticking with what I know to be easiest, I traded the flour in this recipe for a GF mix, homemade applesauce and stevia (verdict still out on this natural sugar substitute so use it sparingly) instead of sugar, coconut oil instead of vegetable, and coconut milk instead of powdered sugar for a glaze. Healthy and Chocolate. Oh C'mon. What are you waiting for?

Recipe:

2 1/2 cups Gluten Free All Purpose Flour ( I used King Arthur Flour )
1/4 cup unsweetened Cocoa Powder
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoons Ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon ground Cloves
1/2 teaspoon sea salt
1 teaspoon or packet Powdered Stevia in the Raw
1/2 cup Blackstrap Molasses
2 organic eggs
1 cup applesauce (1 organic apple steamed and then mashed)
1 Tablespoon Unrefined Coconut Oil
1 cup water

Glaze:

1/4 cup unsweetened Cocoa Powder
4 Tablespoons Unsweetened Organic Coconut Milk
1 teaspoon powdered Stevia
1 teaspoon Cinnamon
1 Tablespoon Blackstrap Molasses

Directions:

Preheat oven to 350 degrees. Spray a bundt pan with coconut oil spray. In a mixing bowl combine GF Flour, Stevia, Cinnamon, Nutmeg, Cloves, Ginger, Baking Powder, Baking Soda, Sea Salt, and Cocoa Powder. Next add in Eggs, Coconut Oil, Blackstrap Molasses, Applesauce, and Water and mix well. Pour Mixture into Bundt Pan and Bake for 25 minutes or until an inserted toothpick comes out clean.

Combine above ingredient listed for glaze and top with a basting brush once cake is cool.