I have made this cake several times and am never disappointed. Its texture is rich and fudgy, sort of like a brownie, and it is sweet without being too-sweet.
This recipe was originally published in the March 2005 issue of Cooking Light magazine, but I've made a few changes to it.
1 2/3 cups unbleached all-purpose flour
1 1/2 cups natural sugar (I use Florida Crystals)
3/4 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
1/2 cup soy milk (I've used chocolate, vanilla, and plain)
1/4 cup canola oil
1 cup sweetened dried cranberries
1/2 cup chopped walnuts, toasted
powdered sugar (optional)
1. Preheat oven to 350 degrees. Lightly oil two 9-inch cake pans.
2. Spoon flour into measuring cups, level with a knife. Combine the dry ingredients in a large bowl, stirring with a whisk. Mix together applesauce, oil, and soy milk; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into cake pans.
3. Bake at 350 degrees for 40-45 minutes, or until a fork comes out clean. Cool. Sprinkle with powdered sugar. Eat.
Note: The recipe says this cake can be frozen up to one month. Maybe, but why not eat it while you've got it?
I'm working on a Flickr tutorial for this recipe. I'll let everyone know as soon as I've got it worked out.