Almond Joy Bundt Cake

⅔ cup unsweetened, unflavored applesauce (for ⅓ cup drained)

1¾ cups all-purpose, unbleached flour

¾ cup Dutch-processed cocoa

1½ teaspoons baking soda

⅓ cup organic coconut oil, at room temperature (in spread form at about 68 degrees)

1¾ cup sugar

1 large egg

1 large egg white

1½ teaspoons instant espresso powder

½ teaspoon almond extract

1 teaspoon vanilla extract

1½ cups reduced-fat sour cream

Confectioner's sugar for garnish

Place a wire mesh strainer over a deep bowl, add applesauce to the strainer (make sure strainer doesn't touch bottom of bowl) and set aside to drain for 15 minutes.

Place rack in the lower-middle position of the oven and heat the oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-cup bundt pan. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa and baking soda. Set aside.

Add coconut oil spread to a large mixing bowl and, with an electric mixer, beat at medium-high speed for 2 minutes, until light. Measure ⅓ cup of drained applesauce and add it to the oil (the coconut spread will not be liquid); beat for 3 minutes. Add the sugar and beat for 3 minutes. Add the espresso powder, almond and vanilla extracts and beat for 15 seconds. One at a time, add the egg and egg white and beat 20 seconds between additions. Add the sour cream and mix at medium speed until well combined.

Add the flour mixture and mix at lowest speed until just moistened, about 30 seconds. Pour the batter into the prepared pan, smooth out the surface and bake 45-50 minutes, or until a wooden toothpick inserted into the center comes out a touch damp. (Damp is better than clean, because the cake continues baking after leaving the oven.) Cool the cake in the pan for 15 minutes. Invert the pan on a wire cooling rack and release the cake. Cool completely.

Generously dust with confectioner's sugar just before serving.

Serves 16.

Nutrition values per serving: 226 calories (28.7 percent from fat), 7.2 g fat (5.2 g saturated), 39.3 g carbohydrates, 0.5 g fiber, 3.4 g protein, 25 mg cholesterol, 126 mg sodium.