This is a total on the fly by the seat of my pants post. I wasn’t even originally going to post this snack cake recipe, but then it was SO good that I had to share! I had a few bananas lurking in my freezer (the usual) and a bag of forgotten cacao nibs that needed some love. My love for this cake goes beyond the chocolate flavor and the utilitarian idea that it made use of a few ripe bananas, but that it can also do double duty. I have been eating a piece or two for breakfast here and there, but it would be wonderful heated up with a scoop of vanilla ice cream on top (melty! gooey! chocolate! Swoon.). It’s also pretty awesome that this cake uses 1 bowl and takes a few minutes to throw together. Recipe for love, I tell you!
Adapted from Vegan Chocolate by Fran Costigan
PrintBanana Cacao Nib Snack Cake
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup almond milk
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 medium banana (very ripe and frozen)
- 3 tablespoon cocoa nibs
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 baking pan and set aside.
- In a blender, blend together the banana, almond milk, maple syrup, olive oil, and vanilla until smooth. Transfer to to a large bowl, adding in all dry ingredients (all purpose flour, wheat flour, cocoa powder, granulated sugar, baking powder, baking soda, salt). Stir together until all ingredients are combined and batter is smooth. Spread batter into pan and sprinkle with cocoa nibs.
- Bake for 25 minutes or until middle of cake is set. Cool until cake has reached room temperature before slicing.
Catherine @ Chocolate & Vegetables says
Funny, I just came across some forgotten cacao nibs when cleaning out my pantry last weekend and was wondering what to do with them! How timely of you to post an idea for solving that kind of problem 🙂
The Frosted Vegan says
I must have just known that you discovered them!
realrawkitchen says
What a genius idea!! It’s like chocolate banana bread .. what a winning combo!
The Frosted Vegan says
It really is!
The Frosted Vegan says
Your blog is gorgeous by the way!! : )
Lisa (@lisalivingwell) says
This sounds delicious, Abby! I always have ripened bananas hanging out in my freezer too! What a great way to use them up.
The Frosted Vegan says
Glad I’m not the only one!
Lindsey says
Yum! I eat cacao nibs in everything I can justify as being acceptable. Cake definitely fits the bill. And, by the way, I finally got around to making the coconut oil magic shell. Heaven. I owe you one.
The Frosted Vegan says
Oh that is great! The magic shell is one of my favorites, I just finished my jar off over the weekend : )
Jenn says
I just made this today, as I just purchased my first bag of cacao nibs and wanted to use them in a recipe as I discovered they are atrocious eating them out of the bag (in my humble opinion), and I was BLOWN AWAY! So good! This one is a keeper!
The Frosted Vegan says
That is awesome! I’m so glad to hear you enjoyed it as much as I did : )