Chocolate Chip Peanut Butter Cake
This has long been a family favorite as an everyday kind of cake. A version of it is in my first book, Vegetariana, but here I’ve updated it—no more margarine, milk, or eggs, but the result is still a moist, rich, super-easy treat. I often make it when I’m asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of the cakes at home!
Recipe information
Yield
makes 9 to 12 squares or 8 wedges
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil a 9-inch square or round cake pan.
Step 2
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
Step 3
Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir until fairly well blended, then whisk the mixture until smooth.
Step 4
Stir in the chocolate chips and optional peanuts. Pour into the prepared pan. Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.
Step 5
Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
nutrition information
Step 6
(based on 9 squares)
Step 7
Calories: 220
Step 8
Total Fat: 11g
Step 9
Protein: 9g
Step 10
Carbohydrates: 29g
Step 11
Fiber: 3g
Step 12
Sodium: 195mg
