Recipes and Cooking No-Added-Sugar Rich Chocolate Cake Be the first to rate & review! Natural sugars from prunes and unsweetened applesauce provide sweetness to this cake. Instead of frosting, top off your cake with unsweetened whipped cream and extra dark chocolate curls. To mimic sweetness, add vanilla extract or ground cinnamon to the whipped cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 13, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Bake Time: 30 mins Cool Time: 10 mins Total Time: 1 hrs 5 mins Servings: 12 Yield: 1 cake (12 slices) Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ¼ cup unsweetened applesauce ¾ cup pitted dried plums (prunes) ⅔ cup butter 1 ½ cup all-purpose flour ½ cup unsweetened cocoa powder 1 ½ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 2 eggs ⅓ cup milk 2 teaspoon vanilla 1 6 ounce container fresh raspberries 3 cup Sugar-free vanilla ice cream Directions Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. In a medium saucepan combine 1 cup of the applesauce, the dried plums, and butter. Cook over medium heat 8 minutes or until butter is melted and mixture just begins to simmer. Remove from heat and let stand 5 minutes. Meanwhile, in a large bowl stir together flour, cocoa powder, baking powder, salt, and baking soda. Transfer applesauce mixture to a blender or food processor. Cover and blend or process until smooth. In a large bowl beat eggs with a mixer on medium until blended. Slowly add applesauce mixture, beating until combined. On low speed, beat in half of the flour mixture, then milk and vanilla, then remaining flour mixture. Spread batter into prepared springform pan. Bake 30 minutes or until toothpick comes out with moist crumbs. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely. In a food processor or blender combine raspberries and remaining 1/4 cup applesauce. Cover and process or blend until pureed. Strain through a sieve; discard seeds. Slice cake and serve with ice cream and raspberry puree. Brie Passano Rate it Print Nutrition Facts (per serving) 262 Calories 12g Fat 36g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 262 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 59mg 20% Sodium 443mg 19% Total Carbohydrate 36g 13% Total Sugars 11g Protein 6g Vitamin C 4mg 20% Calcium 115mg 9% Iron 1.8mg 10% Potassium 317mg 7% Folate, total 39.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.