Chocolate Chip Cake

Fluffy + Delicious Cake

When it comes to baking, few treats are as beloved as a warm slice of chocolate chip cake. It’s a comforting dessert that combines the richness of chocolate with the light, fluffy texture of cake, making it perfect for any occasion. Whether you're indulging in an afternoon snack, hosting a gathering, or celebrating a special moment, this chocolate chip cake with a delightful glaze is sure to impress. What makes this version even better? It’s made with wholesome, plant-based ingredients, ensuring it’s not only delicious but also suitable for those with dietary preferences.

Let’s start with the key ingredients that make this chocolate chip cake come to life:

• Applesauce: This humble ingredient serves as a fantastic substitute for butter or eggs, keeping the cake moist and adding a subtle sweetness. Applesauce also provides a bit of fruitiness, making each bite more dynamic.

• Oil: For the perfect texture, a neutral oil (like vegetable or canola oil) is used. It ensures the cake remains tender and light without adding any overpowering flavors.

• Maple Syrup: A natural sweetener that pairs wonderfully with the other flavors in the cake. Maple syrup gives the cake a unique sweetness with just a hint of earthiness, enhancing the overall flavor.

• Nondairy Milk: Any plant-based milk works for this recipe—almond, oat, or soy milk all provide the perfect creamy base. The milk adds moisture to the cake without interfering with the other flavors.

• Vanilla Paste (or Extract): Vanilla is a classic addition to most cakes, and it works beautifully here. It adds a warm, aromatic flavor that balances out the richness of the chocolate chips.

• Baking Powder & Baking Soda: These leavening agents are key to achieving a light and fluffy cake. They help the cake rise, creating that perfect airy texture you want in every bite.

• All-purpose Flour: The base of any cake, all-purpose flour provides structure. You can easily swap this out for a gluten-free version if needed, but regular all-purpose flour works perfectly for a soft, tender crumb.

• Chocolate Chips: The star of the show! Chocolate chips are dotted throughout the cake, ensuring that every bite is filled with gooey, melty chocolate.

No cake is complete without a little something extra, and that’s where the glaze comes in. The glaze is the perfect complement to the chocolate chip cake—smooth, sweet, and just the right consistency.

• Powdered Sugar: This is the foundation of the glaze, offering the perfect sweetness without being too heavy or overly sugary.

• Cacao Powder: For a bit of depth and richness, cacao powder is added to the glaze. It deepens the chocolate flavor and adds a touch of sophistication to the sweetness of the powdered sugar.

This chocolate chip cake with glaze is the perfect balance of rich chocolate and light, fluffy cake. The applesauce and maple syrup ensure it's moist and subtly sweet, while the glaze adds an indulgent finish. It's the kind of dessert that’s sure to be devoured quickly—whether you're sharing it with friends or enjoying it solo with a cup of coffee or tea.

Next time you're craving something sweet, this chocolate chip cake might just be the perfect treat to bake. Enjoy!

Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.

Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.

Applesauce:If you are looking to substitute this, you can try mashed banana, pumpkin, or mashed sweet potato. I wouldn’t recommend substituting as I find applesauce has the most neutral taste of them all.

Chocolate chips:Any chocolate chips will work.

Powdered sugar: Any powdered sugar will work.

Cacao powder: I like cacao powder for the extra nutrients. Cocoa powder also works.

Ingredients:

• Applesauce

• Oil

• Maple syrup

• Nondairy milk

• Vanilla paste (or vanilla extract)

• Baking powder

• Baking soda

• All-purpose flour

• Chocolate chips

• Powdered sugar

• Cacao powder

Recipe:

• 1 cup applesauce

• ½ cup oil

• 1/3 cup maple syrup

• ¼ cup nondairy milk

• 1 teaspoon vanilla paste

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 ½ cup all-purpose flour

• 1/2 cup chocolate chips (can do more or less)

Glaze:

• 1 cup powdered sugar

• 3-4 tablespoons cacao powder

• 3-5 tablespoons nondairy milk

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a circular cake pan with parchment paper or spray with cooking spray. Set aside.

2.    In a large mixing bowl combine the applesauce, oil, maple syrup, nondairy milk, and vanilla paste.

3.    Add in the baking powder, baking soda, and flour. Stir until a batter forms. Fold in the chocolate chips.

4.    Transfer the batter to the cake pan.

5.    Bake for 30-40 minutes or until a toothpick comes out clean.

Allow to completely cool before adding glaze. To make the glaze, combine the powdered sugar and cacao powder. Slowly add in the nondairy milk. Continue to stir until desired consistency is reached. Pour over cake.

Be sure to store the cake in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!