This is one of my new favorite chocolate chip recipes: upside down chocolate chip cake. It’s adapted from a chocolate cake recipe that I found in my mother’s recipe box. While it is still decadent and should be treated as such – a treat – I’ve tweaked it a bit to cut out the white sugar, white flour, dairy, and eggs. What you’re left with is well, a chocolate cake recipe that doesn’t make you feel left out.
I got rid of the dairy and eggs but kept the butter. However, to make this vegan, you can use vegan butter instead of regular. Enjoy!
Upside Down Chocolate Chip Cake
Makes one 9-inch cake pan
- 3 tablespoons butter
- 1/2 cup brown sugar
- 4 teaspoons water
- 1/2 cup coarsely chopped pecans
- 1 cup whole-wheat flour
- 2/3 cup turbinado sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 cup almond milk
- 1/2 cup apple sauce
- 1/4 cup butter
- 1 teaspoon vanilla
- 3/4 cup semisweet chocolate chips
Spray the sides and bottom of the pan with non-stick cooking spray. Melt the butter at the bottom of the pan and rub and add in the brown sugar and water. Coat with the coconut and pecans.
In a medium bowl, stir together the flour, turbinado sugar, cocoa powder, 1/4 cup brown sugar, and baking powder. Add the almond milk, apple sauce, 1/4 cu butter, and vanilla. Fold together until smooth. Stir in 1/2 cup of the chocolate chips. Pour the mixture into the pan, and use a spatula to make the top even and smooth.
Pop into the oven for 40-45 minutes at 350 degrees Fahrenheit, or until the center is set and a toothpick comes out clean. Cool for a few minutes before loosening sides and inverting the cake onto a wire rack. If part of the cake’s almond top sticks to the bottom of the pan, just sprinkle it back onto the cake. The aesthetic isn’t ruined! Immediately sprinkle the remaining 1/4 cup of chocolate chips on the cake and the heat from the cake will melt them.
Cool for about 30 minutes before serving. Enjoy!
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