We are still collecting PB&J all week at the food bank for our summer food drive!

Chocolate Cake

16 servings


  • 1½ cups all purpose flour
  • ¾ cup dark brown sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • Non stick cooking spray
Chocolate Cake


  1. Preheat oven to 350 F.
  2. In a large bowl, mix flour, brown sugar, cocoa powder, baking soda, and salt.
  3. In a medium bowl, mix applesauce, oil, vinegar, vanilla, and water.
  4. Add wet ingredients to dry ingredients. Mix until just combined. Do not overmix. Batter will be thin.
  5. Coat a 9 inch square pan with non stick cooking spray. Pour batter into greased pan.
  6. Bake on middle rack of oven until center is firm and a toothpick inserted in the middle comes out clean. This will be about 30 40 minutes.

Chef’s notes:

  • If doubling the recipe, use 2 (9 inch) pans. This cake does not work well in a 9 by 13 inch pan.
  • Make chocolate muffins instead of cake. Pour batter into a 12 cup muffin pan coated with non stick cooking spray. Bake as in step 6, about 25 minutes.
  • Dress up the cake by dusting with powdered sugar. Serve with 1 Tablespoon low fat vanilla yogurt and fresh or thawed frozen berries.
  • Use whole wheat flour in place of half of the all purpose flour, if you can.
  • White or cider vinegar will work in this recipe.
  • Use leftover applesauce for a healthy snack for adults or kids.

Download Recipe

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