This nutty, chocolatey vegan cake has long been a family favorite. A version of it is in my first book, Vegetariana, but here I’ve updated it—no more margarine, milk, or eggs, but 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!

Makes 9 to 12 squares, or 8 wedges

• 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 plain rice milk or soymilk
• 1/2 cup natural style peanut butter, at room temperature
• 1 cup semi-sweet chocolate chips (preferably a natural brand)
• 1/3 cup chopped peanuts, optional

Preheat the oven to 350 degrees.

Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.

Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well blended, then use a whisk until the mixture is smooth.

Stir in the chocolate chips and optional peanuts. Pour into a lightly oiled 9-inch round or square cake pan. Bake for 25 to 30 minutes or until golden on top, and a knife inserted into the center comes out with chocolate, but no batter.

Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.

• Explore more of VegKitchen’s Easy Vegan Cakes and Pies ^[1].
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[2].