Our new family (and friend) favorite fall dessert – Whole Wheat Apple Ginger and Chocolate Chunk Cake.
Whole Wheat Apple Ginger and Chocolate Chunk Cake
I do this thing when I serve something new to people…I tell them what it is and I leave out all of the healthy things I did to the recipe when I serve it. When they take a bite and there’s success, I ramble off all of the healthier components…because I just get really excited about it to be plain honest with you.
People usually tend to look at me like “ummm…OK, why are you telling this to me, I really just want to eat my dang cake”. But, I couldn’t help myself with this one.
I took this cake up to Jared’s family’s cabin up in Sullivan County for his mom’s birthday. I love to bake birthday cakes. However, my poor family has to deal with having hunks cut out of their treats because… well I have to take a picture, of course. Anyway…
Saturday we did cake and candles and my fingers started tingling as we sliced up the cake. I sampled a small (ahhem LARGE piece the Friday before we left) and I knew how dreamy it was. I couldn’t wait for everyone to try. And to tell them how it was a bit better for them than some cakes.
You should know this about me by now, but I love to feel the masses. And when the masses are happy with my food, this girl is very happy. In almost record timing that cake was gone before the next morning. And I think my bundt pan serves like 16 slices. Heart swell.
What makes the cake a little healthier is the white whole wheat flour, addition of a good bit of applesauce for moisture, coconut milk, and coconut sugar. This recipe was inspired by a candied ginger banana bread recipe I found in A Homemade Life by Molly Wizenburg & I used the bundt cake baking method (putting the cake into a cold oven and then turning it on with the cake inside; see below) I always use from one of my favorite cookbooks, The Charleston Cake Lady.
Here are the books if you’re interested (affiliate links):
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
White whole wheat flour
Cinnamon
Allspice
Baking powder
Baking soda
Salt
Coconut sugar
Butter
Applesauce
Coconut milk
Eggs
Chocolate chunks
Candied ginger
Apple
WHAT YOU’LL DO:
DO NOT PREHEAT THE OVEN
Start by measuring out the flour, cinnamon, allspice, baking powder, and baking soda and sifting together. Add the salt and whisk together with a fork in a bowl.
In a separate bowl, add the melted butter and coconut sugar and whip for about 1 minute in a standing or with a handheld mixer. Add the applesauce, coconut milk and eggs and beat for an additional 30 seconds.
In 3 separate additions, mix the dry ingredients into the wet until just combined. Chop the apples and ginger and add them to the batter, along with the chocolate chunks. Fold everything together with a spatula.
Pour the batter into a greased and floured bundt pan. Place in the COLD oven. Turn the oven to 350 degrees and bake for 1 hour and 5 minutes, or until you insert a toothpick or cake tester and it comes out clean.
While the cake cools make the chocolate glaze. Combine the remaining 5 tablespoons of butter and the remaining cup of chocolate chips in a microwave-safe bowl. Melt in 15-30 second intervals until totally melted and glossy. This should be rather runny. If it is too thick, add more butter and melt until desired thickness is achieved.
Pour the glaze over a completely cool cake. Serve. This cake keeps well wrapped tightly in the fridge for 2 days.
xoxx,
Miss AK
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PrintIngredients
- 2 + 1/2 cups white whole wheat flour
- 1tablespoon cinnamon
- 1 teaspoon allspice
- 1 + 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups coconut sugar
- 1/2 cup + 5 tablespoons butter, divided
- 2 cups applesauce
- 1/2 cup coconut milk
- 2 eggs
- 1 + 3/4 cups chocolate chunks, divided
- 1/2 cup candied ginger
- 1 apple, diced
Instructions
- DO NOT PREHEAT THE OVEN
- Start by measuring out the flour, cinnamon, allspice, baking powder, and baking soda and sifting together. Add the salt and whisk together with a fork in a bowl.
- In a separate bowl, add the 1/2 cup of melted butter and coconut sugar and whip for about 1 minute in a standing or with a handheld mixer. Add the applesauce, coconut milk and eggs and beat for an additional 30 seconds.
- In 3 separate additions, mix the dry ingredients into the wet until just combined. Chop the apples and ginger and add them to the batter, along with the 3/4 cup of chocolate chunks. Fold everything together with a spatula.
- Pour the batter into a greased and floured bundt pan. Place in the COLD oven. Turn the oven to 350 degrees and bake for 1 hour and 5 minutes, or until you insert a toothpick or cake tester and it comes out clean.
- While the cake cools make the chocolate glaze. Combine the remaining 5 tablespoons of butter and the remaining cup of chocolate chips in a microwave-safe bowl. Melt in 15-30 second intervals until totally melted and glossy. This should be rather runny. If it is too thick, add more butter and melt until desired thickness is achieved.
- Pour the glaze over a completely cool cake. Serve. This cake keeps well wrapped tightly in the fridge for 2 days.
Georgie | The Home Cook's Kitchen says
yass this looks great! i love chocolate and ginger as a combo, but adding apple and the spices would so make it! feeding for the masses is also the bst, so with you on that one!
Miss AK says
Thank you girl! Feeding the masses is the best… but I don’t envy restaurant chefs!