Chocolate applesauce cake makes the perfect better-for-you dessert. It’s rich in the chocolate flavor that you love while reducing the total amount of fat.
This chocolate applesauce cake shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeItWithMotts #CollectiveBias
Chocolate Applesauce Cake: Rich Chocolate Flavor with Less Fat
Ever tried replacing your some or all of your baking fats, such as butter or oil, with applesauce? It’s one of the oldest and most reliable tricks in the book. This recipe for Chocolate Applesauce Cake remakes the classic applesauce cake with chocolate. It’s dense yet delicate, with a very fine grain and intense chocolate flavor.
Rather than using a whole stick of butter (or more), this cake uses just four tablespoons of butter and replaces the rest with Mott’s® Natural Applesauce. You can save $1 on Mott’s® when you buy 3 packages at Publix, so be sure to get your coupon before you shop.
When swapping applesauce for oil or butter in baking, you can generally substitute cup for cup. For example, 1/2 cup of applesauce could be substituted for 1/2 cup of oil. Applesauce adds moisture while helping you reduce fat and calories.
I picked up my 100% Natural Mott’s® Applesauce on the fruit aisle at Publix.
Once you’ve picked up your nutritious, Vitamin C packed applesauce, you’ll be ready!
Tips for Making Chocolate Applesauce Cake
- The key to this cake- and I can’t stress this enough- is that it needs to rest after baking. This will allow the flavors to develop and meld. You should let it cool completely before eating. Once it’s completely cooled, wrap it airtight to store.
- This recipe was tested with natural (not Dutch-processed) cocoa powder. I used natural cocoa powder because it has a bolder, fruitier taste that complements the applesauce very well.
- If you like tasting batter (like I do), use pasteurized eggs and take a taste of this batter. Yum!
Chocolate Applesauce Cake: Rich Flavor with Less Fat
Chocolate applesauce cake makes the perfect better-for-you dessert. It's rich in the chocolate flavor that you love while reducing the total amount of fat.
- 1 cup all purpose flour
- 1 1/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 cup Mott's® Applesauce
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted
Preheat the oven to 350 F and prepare a 9 inch round cake pan by either a) spraying it with a baking spray containing flour, b) buttering and flouring the pan, or c) buttering the pan and lining it with parchment paper.
In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt, then stir thoroughly to combine. Set aside.
In a large mixing bowl, combine the eggs, applesauce, sugar, and vanilla. Stir to combine. Then, while whisking continuously, drizzle in the melted butter.
Add the dry mixture to the wet mixture and stir until combined. Batter will be very thick. Scrape the batter into the prepared cake pan and smooth out the top evenly.
Bake for about 25 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter attached.
Cool in the pan on a rack for 15 minutes, then set the cake on a rack and let cool completely. Store airtight for freshness.
Eating healthy? Try my no-crust pumpkin pie!