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Add 1 cup unsweetened applesauce, ½ cup maple syrup, ⅓ cup extra virgin olive oil, ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1 teaspoon vinegar or lemon juice, and ¼ teaspoon salt to a large mixing bowl. Use a whisk to mix well.
Add 2 ½ cups chickpea flour (spooned into the measuring cup—not scooped) and 1 teaspoon baking soda, then whisk again to combine. Note: since some brands of chickpea flour are more absorbent than others, I recommend adding extra applesauce if your batter appears much drier than the photo of the batter in the blog post.
Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches), lined with parchment paper.
Bake at 350 degrees Fahrenheit for 40 minutes (35ish in skinny glass baking pan) or until a toothpick inserted into the middle of the cake comes out looking clean.
Let cool completely before serving or frosting.