Raspberry Chocolate Cake Recipe

2/3 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup maple syrup
1/4 cup canola oil
1/2 cup unsweetened applesauce
Cooking spray
Fresh raspberries
1 tablespoon powdered sugar (optional)

Preheat oven to 350°F.

Mix together whole wheat flour, all-purpose flour, cocoa, baking powder, baking soda and salt. Whip egg with syrup, oil and applesauce in a separate bowl, then add to flour mixture. Beat well to blend.

Pour batter into 8x8-inch baking pan sprayed with cooking spray. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan. Invert onto cake platter. Garnish with fresh raspberries. If desired, dust top of cake with powdered sugar.

Makes 9 servings
Serving size: 1 slice