This has long been a family favorite as an everyday kind of cake. A version of it is in my first book, Vegetariana, but here I’ve updated it—no more margarine, milk, or eggs, but the result is 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!

　　

Ingredients

makes 9 to 12 squares or 8 wedges

　　Oil for the pan

　　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 rice milk or soymilk

　　1/2 cup natural peanut butter, at room temperature

　　1 cup vegan semisweet chocolate chips

　　1/3 cup chopped peanuts, optional

　　

Step 1

Preheat the oven to 350°F. Lightly oil a 9-inch square or round cake pan.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Stir in the chocolate chips and optional peanuts. Pour into the prepared pan. Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.

　　

Step 5

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

　　

nutrition information

Step 6

(based on 9 squares)

　　

Step 7

Calories: 220

　　

Step 8

Total Fat: 11g

　　

Step 9

Protein: 9g

　　

Step 10

Carbohydrates: 29g

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 195mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).