Espresso Cake

• 23 cup whole wheat flour
• 14 cup unbleached all-purpose flour
• 34 cup turbinado sugar
• 23 cup unsweetened cocoa powder
• 1 12 teaspoons baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 12 cup unsweetened applesauce
• 3 tablespoons ground flax seed
• 9 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup strong brewed espresso

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a 9 inch cake pan with cooking spray and dust with additional cocoa powder.
3. Set aside.
4. In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, salt, and flaxseed.
5. In another bowl, combine the applesauce, water, vanilla, and espresso.
6. Mix the wet ingredients into the dry ingredients and pour into the prepared pan.
7. Bake for 20 to 25 minutes.
8. Cool the cake in the pan on a wire rack for 10 minutes.
9. Run a knife around the edge of the cake and invert onto the wire rack to cool completely.

whole wheat flour, flour, turbinado sugar, cocoa, baking powder, baking soda, salt, unsweetened applesauce, ground flax, water, vanilla, espresso

Taken from www.food.com/recipe/espresso-cake-181601 (may not work)