Wow, Wow, Wow, these are good! They are sweet, moist and have the perfect amount of chocolate flavor to satisfy any sweet tooth!
The cub began by mashing one whole avocado. Grandma Didi pre-cooked and mashed one sweet potato to save on timing. You have to work quickly when cooking with young children.
We were out of jared applesauce so we used our squeeze pouches. The cub loved this task!
Proud of her stirring skills – she hasn’t questioned why they look nothing like brownies.
Learning to crack and egg isn’t easy, but you have to start somewhere. She’s almost got it.
The kitchen has gained a new member. Little cub is crawling and wants to be part of the action. She’s already a great eater! We haven’t really found anything she hates and we can’t wait for her to start cooking one day.
In goes the arrowroot, baking soda and salt!
We had a cloud of chocolate cocoa powder after dumping it in from too high!
Now they are looking like brownies! Cooking with kids is not always perfect. You must be flexible to your environment and what works best for the child. The cub needed a break so Grandma Didi demonstrated the next step. Nothing was lost in this experience.
After baking in the oven, perfect little brownies were formed. They are so delicious. We handed them out to some family members and their jaws dropped when they found out what they were made of and that they had no refined sugar. You need to make these!
Sweet Potato Brownies
(adapted from https://draxe.com/recipe/sweet-potato-brownies)
- 1 avocado
- 1 cup cooked sweet potato puree
- 1/2 cup applesauce
- 1/4 – 1/2 cup agave (original recipe called for honey)
- 1 teaspoon vanilla extract
- 4 eggs
- 1/4 cup almond flour (original recipe called for coconut flour)
- 2 tablespoons arrowroot
- 1/2 cup cocoa powder
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- Optional – nuts, chocolate chips, etc
- Preheat oven to 375 degrees F.
- Grease 8×8 pan with coconut oil(or other oil) and line it with parchment paper.
- In a bowl, combine avocado, sweet potato, applesauce, agave and vanilla. Once creamy, add in cacao powder.
- Add in eggs one at a time.
- In a separate bowl, combine flour, arrowroot flour, salt and baking soda.
- Combine both mixtures until smooth.
- Transfer to greased pan and bake for 25–35 minutes.
When we started this blog a little over a year ago, we hoped to build an online archive of new and old recipes for our family as well as make memories along the way. We’ve done just that, and this recipe is one that has been passed down through the generations in our family. You’ll even see from the directions that you just kind of need to know it to make it. From this Christmas forward, we hope to carry on the tradition of handing out these delicious Chocolate Applesauce Cakes to our dear friends and family.
Decked out in her Christmas red, The Cub helps scoop the flour.
“Grandma, you scoop and I’ll level,” proclaims The Cub.
Next they added the cocoa. The Cub added, “Like the movie Coco!”
This recipe includes all the yummy spices that make up the season. Together they sniffed the allspice.
In goes the applesauce with a plop!
Th cub uses her William Sonoma Lil’ Bear spatula to taste test the batter! Cub approved!
Stir, stir, stir!
The cub then adds in the raisins. We had half a bag left so we just let her dump them in.
Working on her knife skills, The Cub helped chop some walnuts. She’s getting so good at chopping and enjoys it too!
After the batter is mixed well, The Cub and Grandma DiDi added the batter to the greased mini loaf pans. The Cub is careful not to spill any.
Cooked to perfection! With a hint of chocolate and a whole lot of Christmas spice! We hope you share our favorite holiday recipe for your loved ones! And if you do, we would love to see your finished product. Tag us #thekitchencub.
Chocolate Applesauce Cake
- 2 cups flour
- 1 cup sugar
- 1 TBSP cornstarch
- 2 TBSP cocoa
- 1 tsp salt, cinnamon, clove, allspice and nutmeg
- 2 tsp baking soda
- 2 cups applesauce
- ½ cup shortening (canola oil)
- 1 cup raisins, golden or regular
- 1 cup walnuts, chopped
These are the directions that were passed down…
- Mix all together and pour into greased loaf pan and bake in 350 oven for approximately 1 hour.
Directions we actually used:
- Pre-heat oven to 350 degrees.
- In a large bowl, mix flour, sugar, cornstarch, baking soda, cocoa, salt, cinnamon, clove, allspice and nutmeg.
- Add applesauce and oil and mix until batter is well blended.
- Add raisin and walnuts.
- Grease each pan with cooking oil. Pour batter into loaf pan making sure not to overfill as the bread will rise.
- For mini loaf tins bake for 30 minutes or until toothpick runs clean. If using whole loaf pan, bake for approximately 1 hour.
- Cool for 20 mins and serve! Wrap in plastic wrap and store in the fridge for a week or freeze for up to 3 months.