Chocolate Sheet Cake

Dark Chocolate Sheet Cake
1 jelly roll pan, lined with parchment, spray lightly with oil and dust with oat flour
Preheat oven to 325 degrees f.
Serves 18 to 24, bake for 30-35 minutes

Combine dry ingredients and stir with wire whip:
2 cups raw sugar
2 1/4 cups oat flour
2/3 cup Hershey's Dark Cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt

Set aside.
Combine 1 Tablespoon egg replacer powder with 2 Tablespoons of water and whisk until frothy. Set aside.

Combine all wet ingredients in mixing bowl:
1 cup almond milk
1/2 cup applesauce
2 teaspoons vanilla
Egg substitute mixture

Boil 1 cup of water and with mixer on low speed add to wet ingredients, alternating with the dry ingredients until all are fully incorporated. Pour batter into prepared jelly roll pan. Bake until edges pull away from sides of pan and toothpick tests clean when inserted into center of cake. Wait 10 minutes, then turn upside down and remove pan. Cool completely on wire rack.

Top with 2 cans of lite cherry pie filling before cutting and serving.