CHOCOLATE CHIP APPLESAUCE SNACK CAKE

http://www.melskitchencafe.com/chocolate-chip-applesauce-snack-cake/
We really liked this.  Perfect "snack cake".

Chocolate Chip Applesauce Snack Cake

YIELD: MAKES A 9X13-INCH PAN

This recipe works great with whole wheat flour although I highly recommend using soft or hard white wheat (hard red wheat will give it a denser/coarser texture). I've used a 50% whole wheat/50% all-purpose flour mix as well as making it a couple times with 100% white whole wheat flour. Delicious either way, especially if you are used to the taste and texture of whole wheat in your baked goods.

Just like the ingredient list suggests, the topping is optional but adds a delightful texture to the top of the cake and of course, a tad more chocolate.

INGREDIENTS

• 2 cups no-sugar added applesauce
• 3 tablespoons melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (3.75 ounces) granulated sugar
• 1/2 cup (3.75 ounces) lightly packed brown sugar
• 2 cups (10 ounces) flour, all-purpose or whole wheat (see note above)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (3 ounces) chocolate chips (used butterscotch)
Optional Topping:
• 2 tablespoons lightly packed brown sugar
• 1/2 cup (3 ounces) chocolate chips
• nuts, optional (add chopped pecans to 1/2 of it)

DIRECTIONS

1. Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan (preheat to 325 degrees if using a glass pan).
2. In a large bowl, whisk together the applesauce, coconut oil (or butter), eggs, vanilla, granulated and brown sugar.
3. Add the flour, baking soda, salt, cinnamon, nutmeg and chocolate chips (adding the chocolate chips with the dry ingredients helps prevent them from sinking to the bottom while baking). Stir until just combined. Don't overmix.
4. Spread the batter evenly in the prepared pan. Sprinkle the brown sugar and chocolate chips for the topping (if using) evenly across the top.
5. Bake for 28-30 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean (although a smidgeon of melted chocolate is just fine).
6. This cake keeps for several days well-covered at room temperature.