Preheat oven to 350 degrees F. In a mixing bowl, whisk together rye, oat, peanut flours, cocoa powder, sweetener, baking soda, and salt. Set aside. In a separate bowl, whisk together starter, almond milk, applesauce, vanilla, eggs, and Blackstrap Molasses together until fairly smooth. Whisk dry ingredients into wet ingredients until just combined. Pour into a greased 9 x 13 baking pan. Bake for 25-30 minutes. Serve with Non-fat Greek Yogurt, Chocolate Syrup, and a few Sugar-free Chocolate Chips
1 teaspoon of sugar-free Chocolate Chips will be 1.5 grams of fat. There is 1 gram of fat per serving of cake from the eggs.