• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » All-Time Favorites

Applesauce Chocolate Chip Cake

Modified: Oct 8, 2023 · Published: Nov 13, 2007 by Anna · This post may contain affiliate links · 9 Comments

Jump to Recipe

Applesauce Chocolate Chip Cake is so good! It has a full 2 cups of applesauce, but you don’t taste the apples so much as the cinnamon, cardamom and chocolate.  It’s homey and comforting, but also interesting.  Speaking of which, this cake has black pepper in it. Don’t leave that out because it adds character to the cake.  First, you get all the spices and chocolate and then suddenly you taste pepper and the roof of your mouth heats up a little.  In this case, the pepper taste came on at the end and was very pleasant. 

This cake might make for an interesting wine pairing. Or go the opposite route and eat it for breakfast.  At any rate, it’s one I'll be making again. And it doesn't even require a mixer!

Applesauce Chocolate Chip Cake

Applesauce Chocolate Chip Cake Half Version

If you want to try a smaller version of the cake, just halve all the ingredients and bake it in a small Bundt pan or fluted pan. I haven't yet tested a loaf pan version, but the small Bundt pan version works perfectly and is done in about an hour.

Applesauce Chocolate Chip Cake in a six inch fluted pan.

Original recipe is here.

  • Pistachio Cardamom Cake with Lime Glaze
  • Apple Spice Biscotti Thins
  • Applesauce Chocolate Chip Bundt Cake
  • Applesauce Loaf Cake with Caramel Icing
  • Easy Applesauce Streusel Cake

Recipe

Applesauce Chocolate Chip Cake

Applesauce Chocolate Chip Cake

Anna
This is an incredible tasting Bundt cake that has a little bit of everything -- chocolate, spices and fruit. It may sound like an odd mix of flavors, but everything comes together perfectly.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Applesauce Chocolate Chip Cake
Cuisine American
Servings 16

Ingredients
 

  • 2 ½ cups all-purpose flour (320 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly ground pepper
  • 2 cups unsweetened applesauce
  • 2 large eggs lightly beaten
  • ½ cup vegetable oil (or canola)
  • 1 stick unsalted butter, melted (114 grams)
  • 1 bag semisweet-chocolate chips, preferably the mini ones
  • Confectioners' sugar for dusting

Instructions
 

  • Preheat the oven to 350° and spray a 12 cup Bundt pan with flour added spray (or grease and flour).
  • In a large bowl, whisk together flour, granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper.
  • Make a well in the center and whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
  • Scrape the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
  • Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes.
  • When cake is cool, sprinkle sift confectioners' sugar over the top.
Keyword Applesauce Cake, Big Chocolate Chip, Cardamom
Tried this recipe?Let us know how it was!

More All-Time Favorites

  • Martha Stewart Fired Me Chocolate Chip Cookie recipe by Sarah Gormley, author of The Order of Things.
    Martha Stewart Fired Me Cookies
  • Travis Kelce's Mom's Chocolate Chip Cookie Recipe
    Donna Kelce's Chocolate Chip Cookies
  • Brownie Mix Caramel Brownies
    Brownie Mix Caramel Brownies
  • Whole Cottage Cheese Muffin
    Easy Cottage Cheese Muffins

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Catharina says

    December 21, 2008 at 3:29 pm

    I just made this yesterday and it was delicious. I had apples I needed to use up, so I used those instead of apple sauce and it worked great. I brought it to a party and everyone loved it.

  2. mushi says

    January 20, 2008 at 6:59 pm

    I enjoy your site.
    gives me good idea.

    I made this 2 days ago & this is very good.
    my kid loved it,
    but I think this is quite grown up's cake.
    such a small amount of cardamom, but it really stand out beautifully.
    this cake is very addictive.
    I'm having hard time not eat all the time.

    I didn't check the label of apple sauce.
    I bought sugar added one...
    It tasted very sweet so I reduced sugar to 1 cup.

    next time I will check the label for sure.

    little bit of adjustment here and there.
    but cake came out beautiful.
    so I was happy.
    and I'll make this again.

  3. Dawn says

    November 28, 2007 at 1:09 pm

    You have another new fan here in Charlotte, NC - her name is Debbie and (as Forrest Gump said of Bubba) she's my "my best good friend!" I sliced her a hunk of this cake I baked last night to have with coffee this morning, and oh my! Simply delicious, and I would have never known of its existence if not for you!
    Baked just as instructed with all ingredients (confession - I did anxiously add the pepper!), and my bake time was about 67 minutes. It now has official induction into my 3 ring binder called "Winners!". Thank you Anna!

  4. Anna says

    November 16, 2007 at 2:22 pm

    Hi Michelle,

    Glad to hear everyone liked it. I almost chickened out on the pepper too, but I was glad I used it because it went really well with the cardamom and left kind of a burn.

    But maybe it's best that you left out the pepper since you also left out the cardamom.

  5. Michelle R says

    November 16, 2007 at 2:02 pm

    I made this cake yesterday (with a couple of substitutions) and it was soooo good! I didn't have cardamom and couldn't bring myself to pay $11.50 for it at the store, so I substituted pumpkin pie spice. And I was too chicken to use pepper. But I was very pleased with the results - it was so moist and chocolaty, and the spices added a great warmth without being too much. I got lots of compliments on it. Thanks! I love your blog - it's become my favorite, as I love to bake, too.

  6. Julie O'Hara says

    November 15, 2007 at 9:25 am

    Anna,
    This looks so good--I'm definitely trying it--love the pepper and cardamom in there. I'm such a dork because I've had my Dec. issue of F&W sitting on the coffee table for a week now, unopened, because I want to save it for the perfect time when I can peruse it leisurely and enjoy it. The Nov. issue was great, so I'm glad to hear Dec. won't be a let down. What did you think of the desserts by Nancy Olson in the Nov. issue? I really want to try the cranberry coffee cake, and most of the others too.
    Julie

  7. Connie says

    November 14, 2007 at 2:07 pm

    I have a question that you may not know the answer to--no one else seems to. I see applesauce regularly in baking recipes. My daughter is allergic to apples in any form. Is there any magic in using applesauce or can you use other pureed fruits?

  8. swissmiss says

    November 14, 2007 at 11:44 am

    mmm. this looks super. it has been a while since i've made an applesauce cake -thanks for posting one that's perfect for the holiday season!

  9. Jen says

    November 14, 2007 at 9:14 am

    Hmmm. . .maybe I should make this instead of a tart this weekend. Sounds wonderful!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.