Apple Walnut and Chocolate Cake (#1639)

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  • 1/2 cup Brown Sugar
  • 1/4 cup Applesauce
  • 1/2 cup Vegetable Oil such as canola, or light olive oil
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 2 cups Granny Smith Apples peeled and chopped
  • 1 1/4 cups Whole Wheat Flour
  • 1/4 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 dash Salt
  • 1/2 cup Chocolate Chips (Semi-Sweet)
  • 1 cup Walnuts chopped


  • 2 tablespoons Unsalted Butter
  • 1 tsp Vanilla Extract
  • 4 oz Powdered Sugar divided
  • 2 Tbsp Cocoa Powder
  • 1 Milk as needed


  1. Preheat the oven to 350° f (180° c).
  2. Well grease a loaf pan with butter and flour.
  3. In a bowl, mix together the sugar, applesauce and oil until well blended.
  4. Add the eggs and vanilla extract, whisk until fluffy.
  5. Stir in the apples.
  6. In another large bowl, sift flour, baking soda and salt together.
  7. Stir in walnuts and chocolate chips.
  8. Pour the liquid mixture into flour mixture, and mix until just incorporated.
  9. Pour into the loaf pan.
  10. Bake for 50 to 60 minutes or until a wooden stick inserted centre comes out almost clean.
  11. Let the cake cool in the pan on a wire rack for about 30 minutes.
  12. Remove the cake from the pan onto the wire rack and let cool completely.
  13. To make the icing:
  14. Soften butter and mix with powdered sugar.
  15. Add vanilla.
  16. Add a little milk to blend to a spreadable consistency.
  17. Pour half of the frosting into another bowl, and stir in cocoa powder until well combined. You may need a little more milk to reach the spreadable consistency.
  18. Drizzle the butter and chocolate icing over the cake alternatively until both of the frostings are used up.
  19. Let icing set completely, 30 minutes to 1 hour.
  20. Slice and serve.
  21. The leftover can be kept in a zip-lock bag or air-tight container in frige for 1 week or frozen for up to 1 month.
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