Vegan Banana Chocolate Cake - Vegan
The Vegan Banana Chocolate Cake combines the natural sweetness of ripe bananas with the rich, deep flavors of cocoa powder, creating a beautifully moist and indulgent dessert. This cake is a perfect example of how vegan baking can be both delicious and satisfying, with an added bonus of being dairy-free and egg-free.
Ingrédients
- 3 medium ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a large bowl, mix the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract until well combined.
- In a small bowl, combine the almond milk and apple cider vinegar, set aside for a few minutes to curdle.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the almond milk mixture to the banana mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the vegan chocolate chips.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 45g | Protéines: 4g | Fat: 12g | Sucre: 20g
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