Chocolate Chip Nut Butter Cake
Author: Alisa Fleming
Serves: 8-12
- 1 cup whole wheat pastry flour
- 1½ teaspoons baking powder
- ⅓ cup natural granulated sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup applesauce
- ½ cup dairy-free milk beverage
- ½ cup natural style peanut butter, or other nut butter like cashew or almond, at room temperature
- 1 cup vegan semi-sweet chocolate chips
- ½ cup raisins, optional
- Preheat the oven to 350 degrees.
- Combine the flour, baking powder, sugar, salt, and cinnamon 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 raisins. 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 batter.
- Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=161732
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