Chocolate Chip Applesauce Bundt Cake

Recipe from

Enjoy a piece of this slightly spicy cake on a chilly day with a warm cup of black tea (the maltiness of which will balance the sweetness and creaminess of the cake).

Prep Time

15 minutes

Cook Time

60 minutes


12 Servings


1 cup flour, unbleached
1 1⁄2 cups flour, whole wheat pastry
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon allspice
2 cups applesauce, unsweetened
1 1⁄2 cups brown sugar, light
2 eggs
3⁄4 cup vegetable oil
12 ounces chocolate chips
1 cup sugar, powdered (for glaze)
3 tablespoons milk (for glaze )


Preheat the oven to 350 F. Liberally oil a Bundt pan and reserve.

In a large bowl, whisk the unbleached flour, whole wheat pastry flour, baking soda, cinnamon, allspice and salt. In a medium bowl, whisk the applesauce and brown sugar, then whisk in the eggs, then the oil, until smooth. Stir the applesauce mixture into the flour mixture until all the flour is incorporated, and then fold in the chocolate chips. Pour the batter into the prepared pan and smooth the top.

Bake 1 hour. Test with a toothpick inserted in the center of the cake. If the toothpick emerges clean, the cake is done; if it’s coated with wet batter, bake an additional 5-10 minutes and retest.

Cool the cake on a rack for 15 minutes. Place a serving plate over the top of the Bundt pan and, holding it tightly, flip the cake out onto the plate. Cool completely.

When the cake is cooled, stir the powdered sugar and milk in a cup, then drizzle decoratively over the cake. Let dry for 1 hour before serving.

Keeps for a week, tightly covered.


Posted with permission from Find more recipes and information about your food and where it comes from at