Oatmeal every morning gets old very quickly, so I decided to whip up this easy Chocolate Chip Peanut Butter Cake for a breakfast treat. The recipe is from Nava Atlas and it is superb! The cake is very moist, peanut butter-y (but not cloying), and choc-full of chocolate chips. Plus, it’s relatively healthy, with no added fat aside from the pb, and vegan.
Chocolate Chip Peanut Butter Cake
Makes 9 squares
original recipe here (slightly modified below)
- 1 cup whole wheat pastry flour (I used regular whole wheat flour with great results)
- 1 1/2 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt (I reduced to ¼ tsp)
- 1/2 cup unsweetened applesauce
- 1/2 cup soymilk
- 1/2 cup natural peanut butter, at room temperature
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
Combine the applesauce, soy milk, and peanut butter in another bowl and whisk together until smooth.
Pour into the flour mixture and stir together until fairly well blended. Stir in the chocolate chips.
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.