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 CostiganPrint
- 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
- 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.