Chocolate-Applesauce Cake

Applesauce does double duty in this chocolate cake: it adds moisture and a subtle fruity sweetness while keeping the crumb incredibly tender. No butter or oil needed beyond the shortening. The two full cups of unsweetened applesauce replace most of the fat you’d normally find in a sheet cake.

The cocoa flavor here is moderate, not in-your-face dark chocolate. Think of it as a spice-cake-meets-brownie. The applesauce rounds out the chocolate and adds a warmth that pairs naturally with the walnuts scattered across the top.

Chocolate chips and chopped walnuts go on top of the batter before baking, not stirred in. They sink slightly into the surface as the cake rises, creating a crunchy, studded top that acts as its own topping. No frosting required.

Alternate the dry ingredients and applesauce when adding them to the creamed mixture. Dumping everything in at once overworks the batter and makes the cake tough. Two or three additions of each, beating on low between, keeps things light.

Chef Tips

• Use unsweetened applesauce. Sweetened versions will make the cake overly sugary since there’s already plenty of sugar in the batter.
• Cream the shortening and sugar until truly fluffy, at least 3 minutes. This is where the cake gets its lift.
• Test for doneness with a toothpick in the center. It should come out with just a few moist crumbs, not wet batter.
• Cool completely in the pan. This cake is tender and will break apart if you try to flip it out while warm.

Variations

• Swap walnuts for pecans or leave nuts off entirely for a nut-free version.
• Add a teaspoon of cinnamon to the dry ingredients to lean into the spice cake direction.
• Dust with powdered sugar once cooled for a simple, clean finish.