Chocolate Applesauce Cake

This chocolate applesauce cake is moist, fudgy, and made with pantry staples. Unsweetened applesauce keeps it soft, and chocolate chips add melty pockets of chocolate. Bake it in a 9x13 pan and cut 12 large squares or 15 smaller slices.

Prep Time15

Cook Time35

Cool Time30

Total Time1 20

Servings:

Calories: 434kcal

Author: Karin and Ken

Ingredients

⅔ cup vegetable oil (or substitute ⅔ cup melted butter for richer flavor, or use ⅓ cup vegetable oil plus ⅓ cup melted butter)
¾ cup white sugar
¾ cup brown sugar
2 large eggs
3 teaspoons vanilla extract
2 cups unsweetened applesauce
1 ½ cups semisweet chocolate chips divided
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt

Optional

½-¾ cup chopped pecans

Instructions

Prepare the Batter: Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and applesauce until smooth and fully combined.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain.
Add Chocolate Chips and Fill the Baking Dish: Gently fold in ¾ cup of the chocolate chips. Pour the batter into the prepared baking dish and spread it evenly with a spatula. Sprinkle the remaining ¾ cup of chocolate chips evenly over the top.
Bake and Cool: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the cake in the pan for 20 to 30 minutes before slicing. For the cleanest cuts, or if you plan to frost the cake, let it cool completely on a wire rack for 1½ to 2 hours. Serve with whipped cream, vanilla ice cream, or your favorite frosting.

Notes

Fat: Oil makes the moistest cake, and butter adds richer flavor. Use ⅓ cup of each for a balance of both.
Yield: Cut into 12 large squares, or 15 smaller slices.
Doneness: Start checking at 28 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Cocoa: Use natural unsweetened cocoa, which works with the baking soda in this recipe.
Applesauce: Use smooth, unsweetened applesauce. Avoid chunky applesauce for the best texture.
Measuring: Spoon and level the flour and cocoa powder, and stir the batter only until no streaks of flour remain.
Storage: Store covered at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition