My roommate is coming back this weekend and school is starting back up next week! To celebrate the start of the semester, I decided to bake a chocolate & applesauce cake. Yes, that’s right. Applesauce. This recipe was inspired by a box cake I found at the grocery store a few months back that had a “low-fat” version where applesauce replaces the oil in the cake. Interesting!
After some research, I concocted this recipe. It’s a fantastic recipe if you would like a chocolate cake with less calories, without sacrificing taste and moistness! (Side-note: I totally hate the word moist. But I realize that I use it a lot in cooking and baking. I’m guessing it’s okay only in context of food.)
Prep time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes
Yield: One 9×13 cake
– 1 cup granulated sugar
– 1 3/4 cup all-purpose flour
– 1 cup cocoa powder
– 1 1/2 tsp baking powder
– 1 1/2 tsp baking soda
– 1 tsp salt
– 2 eggs
– 1 cup milk
– 4 oz apple sauce
– 1 tsp vanilla extract
– 1 cup hot water
1. Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with baking spray. Dust with flour.
2. In a large mixing bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt until well-mixed.
3. Add eggs, milk, apple sauce, and vanilla extract. Using an electric mixer, beat batter on medium speed for 1-2 minutes, scraping sides occasionally.
4. Slowly add hot water into the batter while mixing with electric mixer. The batter will be thin. Don’t worry about that! Pour batter into the prepared pan.
5. Bake for 40-45 minutes, or until toothpick come out clean.
*If you would like to bake on two cake rounds, bake for 30-35 minutes. If you would like to use this recipe for cupcakes, bake for 20-25 minutes.
Chocolate + Applesauce cake topped with Nutella :)