Chocolate Chip Applesauce Cake

Applesauce does double duty in this cake: it keeps the crumb impossibly moist and adds a subtle fruity sweetness that plays well with cocoa and cinnamon.

You can even swap the margarine entirely for more applesauce if you want to cut the fat without sacrificing texture.

Chocolate chips go into the batter and on top, along with a scattering of nuts, sugar, and cinnamon that bakes into a crunchy streusel-like crust.

It comes together in about 10 minutes, bakes in a 9×13 pan, and feeds a crowd with zero fuss.

Kitchen Tips

• Use unsweetened applesauce. Sweetened versions throw off the sugar balance and make the cake cloying.
• The topping goes on before baking, not after. It sinks slightly into the batter and forms a crackly, chip-studded crust.
• If you go the all-applesauce route (no margarine), the cake will be denser and more snack-cake than layer-cake. Both versions work; it’s just a different vibe.
• This keeps beautifully wrapped on the counter for 3 to 4 days. The applesauce actually makes it moister over time.