Preheat oven to 400°F. Lightly spray 4 4-oz custard cups or small ramekins with cooking spray.
In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.
In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth.
Stir in flour and vanilla until flour is combined completely; do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.
Our clean chocolate cake is dense, fudgy and so visually appealing you'll want to serve it on a platter. While the taste and texture are truly indulgent, one slice rings in at a mere 160 calories and five grams of fat.
This carrot cake is delicious served warm, right from the slow cooker. But if you’d like to save some for later, our cake can be wrapped tightly and refrigerated for 3 to 4 days or frozen for up to 1 month.