Chocolate Chip Peanut Butter Cake

Name: Chocolate Chip Peanut Butter Cake
Yield: makes 9 to 12 squares or 8 wedges
Ingredients: Oil for the pan; 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 rice milk or soymilk; 1/2 cup natural peanut butter, at room temperature; 1 cup vegan semisweet chocolate chips; 1/3 cup chopped peanuts, optional

January 24, 2012

This has long been a family favorite as an everyday kind of cake. A version of it is in my first book, Vegetariana, but here I’ve updated it—no more margarine, milk, or eggs, but the result is still a moist, rich, super-easy treat. I often make it when I’m asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of the cakes at home!

Recipe notes

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