Chocolate Chip Applesauce Snack Cake
User Reviews
4.5
Chocolate Chip Applesauce Snack Cake
Description
The Chocolate Chip Applesauce Snack Cake blends unsweetened applesauce, melted coconut oil or butter, eggs, vanilla, and sugars to form a flavorful wet base. Flour mixed with baking soda, salt, cinnamon, and nutmeg is folded in along with chocolate chips, which helps distribute the chips evenly and prevents sinking. Baking in a 9X13 pan at moderate heat yields a light cake with gently spiced notes and pockets of melted chocolate.
The optional topping of brown sugar and additional chocolate chips adds a caramelized sweetness and a slightly crunchy layer on top, enhancing texture contrast. The cake stores well at room temperature for several days when covered.
This recipe works nicely with whole wheat or white whole wheat flour, with some variation in texture and density. The spiced flavor and moist crumb make this cake a suitable snack or dessert, pleasing those who appreciate a mild apple flavor paired with chocolate.
Ingredients
- 2 cups applesauce no sugar added
- 3 tablespoons coconut oil melted; or butter
- 2 egg large
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- 2 cups all-purpose flour or whole wheat
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chocolate chips
Optional Topping:
- 2 tablespoons brown sugar lightly packed
- ½ cup chocolate chips
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 works well but may produce a denser texture; white whole wheat or a blend with all-purpose flour gives lighter results.
- The optional topping adds a pleasant texture and sweetness but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Pieces (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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