Chocolate Applesauce Cake Recipe

Chocolate Applesauce Cake

This recipe produces a very moist cake that travels well and hold up well for bake sale type activities.  It stores best covered and should be eaten within three days.  I am baking two for a concession stand this weekend, as well as two batches of coconut sugar jumbles (haven’t posted that recipe yet).

Yield: 1 Bundt cake or 24 cupcakes

½ cup soft butter

¾ cup honey

2 eggs

2 cups applesauce

3 tablespoons cocoa

1 ½ teaspoons baking soda

1 teaspoon salt

2 teaspoons vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 ¾ cups whole-wheat pastry flour

1/8 cup semisweet mini chocolate chips

 

Preheat oven to 350 degrees.  Grease muffin tins or bundt pan.  Use your Kitchen Aid mixer with the whisk attachment.  Cream the butter and honey.  Add eggs one at a time.  Add applesauce.  If you have homemade applesauce, use it in the stead of commercially prepared and you will be amazed at the flavor difference.   Add dry ingredients on top.  Remove the whisk attachment and use it to whisk the dry ingredients in by hand.  If you’re a sifting type of baker, go for it prior to mixing the dry ingredients  into the batter.  With three kids, there’s not much sifting going on at this household any longer.   Sprinkle the chips on top and fold them into the  batter.  Bake until tests done, 45 minutes to 1 hour for cake, 12 to 20 minutes for cupcakes.

My times are approximate.  My old oven took a longer time to bake and my new oven runs hot.  So please take your own oven’s temperment into account and be flexible with the baking times.