Baking Continues into June …
I fully believe in global warming, but it sure isn’t happening here in the Hudson Valley. It has been gloomy, rainy, and in the 60s for what seems like a week and a half. I don’t mind the 60s part, as I detest heat, but a bit of sun would be nice. This kind of weather makes me feel like baking, no matter what the calendar says, and no matter that I declared baking season over on April 13.
Though I really like to bake, especially for my sons, I’m a lazy baker. If it’s not a “mix and dump” recipe, I simply won’t make it. Prime example of the mix and dump school of baking is this chocolate chip peanut butter cake, which had its beginnings in my first book, Vegetariana, oh so many years ago. I have since veganized it, and it’s even simpler that it was back then. Though rich-tasting, with natural peanut butter and cane-sweetened chocolate chips, the cake has good food value, made with whole wheat pastry flour and applesauce.
With the mid-June events coming up (Father’s Day, graduations, etc.) this is a useful cake recipe to have on hand, something to make quickly for last-minute guests, or to bring to a celebration. If you are feeding a crowd, make sure to double the recipe and use two 9-inch pans!
Chocolate Chip Nut Butter Cake
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
- 1/4 teaspoon cinnamon
- 1/2 cup applesauce
- 1/2 cup plain rice milk or soymilk
- 1/2 cup natural style peanut butter, or other nut butter like cashew or almond, at room temperature
- 1 cup vegan semi-sweet chocolate chips
- 1/2 cup raisins, optional
Preheat the oven to 350 degrees.
Combine the flour, baking powder, sugar, salt, and cinnamon 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 raisins. 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.
kaivegan said,
June 10, 2006 @ 12:26 pm
Why wait for a celebration? I’m making it NOW!
Thanks!
Teddy said,
June 10, 2006 @ 5:27 pm
Everyday is a celebration isn’t it? To be a alive..
Yep that’s what I tell myself when I bake. It’s worked so far! haha
Teddy
Geraldine said,
June 10, 2006 @ 9:24 pm
This sounds great Nava.
We are having a cool and rainy season here on the Prairies too. I made (and posted) about Split Pea Soup today…it was that cold outside, soup weather!
BFN, G
Rick Hobson said,
June 10, 2006 @ 11:14 pm
Nice spot. I’ll come back here often.
kaivegan said,
June 11, 2006 @ 6:51 pm
Nava,
My oldest daughter and I made this yesterday and it was a hit with everybody. We used carob chips (and less) but it was nevertheless good. Not to mention moist. This is a keeper.
Thanks.
Nava said,
June 11, 2006 @ 7:31 pm
That’s great! I love immediate feedback.This cake will be in my next book, so perhaps it would be nice to propose carob chips as a variation on chocolate chips. And to the other comments, you’re right, no need to wait for a celebration to bake a cake!
Emily said,
June 14, 2006 @ 11:16 pm
I’m allergic to PB but my husband would love it.
And in response to your comment on global warming, one reason that it’s now known as “climate change” in related fields and circles is because using the term “global warming” gives people the idea that it’s going to be hot everywhere when in reality it means that the weather cycles are all mixed up and it can be freezing in some places even though the planet is actually warming in general.
Nava said,
June 15, 2006 @ 6:14 am
Emily’s comment is a reminder that a lot of people have peanut allergies. This cake can easily be made with other nut butters, so I changed the title, and added that modification in the ingredients. I myself have made it plenty of time with cashew butter.
Tell me, though, are there people who can have other nuts who are allergic to peanuts? I know that some people are allergic to all nuts. Emily, do you know?
And thanks for the clarificaiton on “climate change;” it’s an important distinction.