Now, you can make this, too -- but don't wait for a wedding! It's good anytime and not hard to make!
2 ½ cups unbleached flour
1 ½ cups milled natural cane sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon sea salt
dash of ground cinnamon
2 cups unsweetened applesauce
1 cup strongly brewed cold decaf coffee
¾ cup expeller-pressed canola oil
2 tablespoons apple cider vinegar
½ tablespoon vanilla
1 cup tempered non-dairy dark chocolate
Preheat oven to 350 degrees. Coat a fluted Bundt pan with baking spray. Set aside.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, sea salt and cinnamon. Set aside.
In a medium mixing bowl, whisk together applesauce, coffee, oil, vinegar and vanilla.
Slowly add dry mixture until just combined.
Pour batter into prepared Bundt pan. Bake until a probe comes out clean, about 50-60 minutes.
Cool 10 minutes, invert onto a wire rack and cool completely.
To decorate, melt chocolate in a double boiler. Drizzle melted chocolate over cake. Finish with organic, edible flowers, if desired.