Ingredients
Scale
- 1/2 cup whole wheat flour (or oat flour for a gluten-free option)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup pure maple syrup or honey
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened almond milk
- 2 tablespoons unsweetened applesauce
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon dark chocolate chips (optional)
Instructions
- Start by whisking the dry ingredients together in a medium bowl. Combine the flour, cocoa powder, baking powder, and salt until no lumps remain. In a separate small bowl, mix the maple syrup, almond milk, applesauce, and vanilla extract. Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined. Overmixing will make the cake tough, so stop as soon as the flour disappears. If you are using chocolate chips, fold them in now.
- Lightly grease two 6-ounce ceramic ramekins or one small 4-inch oven-safe cake pan with coconut oil spray. Divide the batter evenly between the containers. Place the ramekins into the air fryer basket. Set the air fryer to 320°F (160°C). Air fry for 12 to 15 minutes. Check the cake at the 12-minute mark by inserting a toothpick into the center; it should come out with a few moist crumbs attached but not wet batter.
- Carefully remove the hot ramekins from the air fryer using oven mitts or tongs. Let the cake cool for about five minutes. This allows the structure to set while the exterior stays crispy. Serve the cake directly in the ramekin or run a knife around the edge to flip it onto a small plate. Garnish with a few fresh raspberries or a light dusting of cocoa powder for a beautiful finish.
- Cook Time: 25 minutes