Chocolate Chip Peanut Butter Cake
Makes 9 to 12 squares, or 8 wedges
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/3 cup natural granulated sugar
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup plain rice milk or soymilk
1/2 cup natural style peanut
butter, at room temperature
1 cup semi-sweet chocolate chips
(preferably a natural brand)
1/3 cup chopped peanuts, optional
- Preheat the oven to 350 degrees.
- Combine the flour, baking powder,
sugar, and salt in a mixing bowl and stir together.
- Combine the applesauce, rice
milk, and peanut butter in another bowl and whisk together until
smooth. Pour into the flour mixture and stir together until fairly
well blended, then use a whisk until the mixture is smooth.
- Stir in the chocolate chips and
optional peanuts. Pour into a lightly oiled 9-inch round or square
cake pan. Bake for 25 to 30 minutes or until golden on top, and a
knife inserted into the center comes out with chocolate, but no
- Allow to cool to room temperature
or just warm, then cut into squares or wedges to serve.
Your question and comments are welcome