Chocolate Chip Applesauce Snack Cake

Name: Chocolate Chip Applesauce Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 Pieces (9X13-inch pan)
Ingredients: 2 2 cups no-sugar added applesauce; 3 3 tablespoons melted coconut oil or butter; 2 2 large eggs; 1 1 teaspoon vanilla extract; ½ ½ cup granulated sugar; ½ ½ cup lightly packed brown sugar; 2 2 cups all-purpose flour or whole wheat (see note); 1 ½ 1 ½ teaspoons baking soda; ¾ ¾ teaspoon salt; ½ ½ teaspoon ground cinnamon; ½ ½ teaspoon ground nutmeg; ½ ½ cup chocolate chips; 2 2 tablespoons lightly packed brown sugar; ½ ½ cup chocolate chips

User Reviews

4.5

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
15 Pieces (9X13-inch pan)
Course
Snacks
Cuisine
American

Chocolate Chip Applesauce Snack Cake

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 2 cups no-sugar added applesauce
3 3 tablespoons melted coconut oil or butter
2 2 large eggs
1 1 teaspoon vanilla extract
½ ½ cup granulated sugar
½ ½ cup lightly packed brown sugar
2 2 cups all-purpose flour or whole wheat (see note)
1 ½ 1 ½ teaspoons baking soda
¾ ¾ teaspoon salt
½ ½ teaspoon ground cinnamon
½ ½ teaspoon ground nutmeg
½ ½ cup chocolate chips

Optional Topping:

2 2 tablespoons lightly packed brown sugar
½ ½ cup chocolate chips

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Instructions

Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan (preheat to 325 degrees if using a glass pan).
In a large bowl, whisk together the applesauce, coconut oil (or butter), eggs, vanilla, granulated and brown sugar.
Add the flour, baking soda, salt, cinnamon, nutmeg and chocolate chips (adding the chocolate chips with the dry ingredients helps prevent them from sinking to the bottom while baking). Stir until just combined. Don't overmix.
Spread the batter evenly in the prepared pan. Sprinkle the brown sugar and chocolate chips for the topping (if using) evenly across the top.
Bake for 28-30 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean (although a smidgeon of melted chocolate is just fine).
This cake keeps for several days well-covered at room temperature.

Notes

Whole Wheat Flour: this recipe works great with whole wheat flour although I highly recommend using soft or hard white wheat (hard red wheat will give it a denser/coarser texture). I've used a 50% whole wheat/50% all-purpose flour mix as well as making it a couple times with 100% white whole wheat flour. Delicious either way, especially if you are used to the taste and texture of whole wheat in your baked goods.
Topping: just like the ingredient list suggests, the topping is optional but adds a delightful texture to the top of the cake and of course, a tad more chocolate.

Nutrition Information

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Serving 1 Piece Calories 207kcal (10%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 24mg (8%) Sodium 240mg (10%) Fiber 1g (4%) Sugar 23g (46%)