Applesauce Chocolate Chip Cake
A moist and flavorful applesauce chocolate chip cake featuring cocoa and cinnamon, perfect for dessert or snack, appealing to chocolate lovers and fans of fruity baked goods.
Ingredients
Instructions
- In a large mixing bowl, cream shortening with 1 1/2 cups sugar until fluffy.
- Add cocoa and beaten eggs, then blend well.
- Stir in applesauce.
- Sift in flour, soda, salt, and cinnamon, then mix until well blended.
- Pour batter into a greased and lightly floured 9 x 13-inch baking pan.
- Sprinkle with 2 tablespoons sugar and chocolate chips on top.
- Bake at 350°F for 35 to 40 minutes, or until the cake tests done.
Tips & Substitutions
For a moist and richer flavor, consider using unsweetened applesauce. You can also substitute half of the shortening with butter for a buttery taste. If you prefer a healthier twist, replace some of the sugar with honey or maple syrup. This cake can also be enhanced with nuts or dried fruits for added texture. For a variation, try adding a pinch of nutmeg alongside the cinnamon.
Serving Suggestions
This Applesauce Chocolate Chip Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch option, serve alongside fresh fruit or a light yogurt. It also makes a great dessert for gatherings, complementing beverages like coffee or tea. For a fun twist, try serving it with a drizzle of chocolate sauce.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in an oven at 350°F for 10 minutes, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Chocolate Chip Cake contains roughly 433 calories, with 3g protein, 30g carbohydrates, and 35g fat. Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute shortening with an equal amount of butter or even coconut oil for a dairy-free option. Each will impart a slightly different flavor and texture, but all will yield a delicious cake.
What if I don't have chocolate chips?
If you don't have chocolate chips, you can substitute with chopped nuts, dried fruits, or even shredded coconut for a different flavor profile. Alternatively, you can omit them entirely for a simpler cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Be sure to check towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).