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Banana Chocolate Cake /Bread. Vegan Oil-free recipe
Blogger dashboard changed to the new interface, and I am trying to figure out the new posting and setting and stuff. I kept getting notifications to try the new interface but i kept switching to the old one. The new one, when I tried it last, had so many bugs with the pictures not aligning well and so on. The issues are still there. Whenever I select text and add a link, the cursor automatically goes to the top of the post(on Chrome). meh.
If any of you have suggestions on some good editors from where I compose then copy and publish directly without much hitches, please do let me know:) .
This Banana chocolate Cake is finally posted. Its more of a bread with low sugar and low fat content, but baked in a cake pan. You can add some oil to increase the moistness, use it to make layer cakes, top with some delicious coconut whipped cream, chocolate ganache and fresh fruits and what not, add more chocolate and chocolate chips to the batter for a double chocolate version, or add some coffee for a mocha. My current fave is a spiced version though. the spices, banana and chocolate together for an after lunch or evening snack, keep me satisfied for a while:)
The cake is all whole grain with Spelt, Oats and Cashew. you can switch out the flours with other flours, add enough to get a thick batter, not too wet and not too dry.
Two cakes in the pictures on the post. The above picture is a no oil, coarse cashew and oat flour cake. The below is with 2 Tablespoons of coconut oil and well ground flours.
My Cake collection here.
If you haven’t signed up for VeganMofo yet, sign up before 26th here. Its a month of bloggers blogging vegan almost every day of October. I finally signed up after weighing the stress of posting everyday against other things that are happening, and decided that i might regret it if I dint:) And I am stressed out already 🙂
Christian, you won the Vegnews 1 year digital subscription giveaway! please email me your preferred email id for the subscription at richahingle (at) gmail (dot) com.
That reminds me I need to make some cheese from the current issue!
Steps:
Whats that ripe smell in the kitchen.. ahh some very black bananas.
Grab 3 very ripe bananas.
Mash them and measure out the other ingredients.
Warm the coconut milk and mix in the chocolate, as little or as much chocolate as you want.
Mix in the chocolate, apple cider vinegar, spices, sugar well. Mix in oil if using.
Add in the flours and make a thick batter.
Drop in parchment lined pan and bake until done.
nom nom
Banana Chocolate Cake/Bread. Vegan Oil-free recipe
Banana Chocolate Cake / Bread recipe. Vegan and oil free
Ingredients
- 3 very ripe bananas
- 2 teaspoons apple cider vinegar
- 1/4 cup raw sugar
- 1/4 cup coconut milk
- 1/3 cup chocolate chips
- Spices of choice, I added 1/2 teaspoon ginger and 1/8 teaspoon cloves and nutmeg or add 2 teaspoons instant coffee for a mocha version
- 1.5 teaspoon baking powder
- 1/2 cup ground raw cashew
- 1/2 cup ground Oats
- 3/4 cup Spelt flour, or use gluten-free flour blend or 1/4 cup each Oat, millet, tapioca/corn starch
- To make it more moistadd 1/4 cup coconut oil or oil of choice(I usually skip the oil)
- Add 1/3 cup chocolate chips to the batter for a double chocolate cake
Instructions
- Mash the bananas.
- Add vinegar and sugar and mix well.
- Heat the coconut milk, add chocolate and melt.
- Add melted chocolate, spices(or coffee) to banana and mix well.
- If using oil, add now and mix well.
- In a bowl, mix 1/2 cup oat flour, 1/2 cup ground cashew, 1/2 cup spelt flour and baking powder.
- Add this to the banana mixture and mix well.
- Add more spelt flour if needed to get a muffin batter type thick batter. The flour needed will depend on what size bananas you used, the chocolate and oil content.
- Add chocolate chips for double chocolate version.
- Drop the batter in parchment lined or greased 8 inch cake pan.
- Even out and bake in pre-heated 365 degrees F / 180ºc for 40-45 minutes or until a toothpick from the center comes out clean.
- Cool for 5 minutes and remove from parchment.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 218kcal, Carbohydrates: 36g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 14mg, Potassium: 305mg, Fiber: 3g, Sugar: 16g, Vitamin A: 45IU, Vitamin C: 3.9mg, Calcium: 49mg, Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hello Richa
I have bananas going overripe!
I have looked carefully and thought about the recipe and am wondering why you use vinegar when there is no baking soda. You appear to use baking powder for leavening.
I can only think now that your US baking power might be different to that you find in the UK. Ours is a balance of baking soda and acids , and needs no extra acid in the recipe to neutralise the baking soda it contains.
There may be other reasons to add vinegar of course but I don’t know on what they are it and would really good if you could enlighten me!
Many thanks
Helen
I’ll put this recipe on the back burner for now, until I know whether or not I should be using the vinegar with the baking powder I have currently. I have a feeling this might be another issue of terminology that I’m unfamiliar with.
In the meantime I’ll use my bananas on the one bowl banana loaf which worked so beautifully last time.
If you do have any words of wisdom (and experience) that you can offer on the baking powder/vinegar/baking soda issue above then I’d be immensely grateful as I’m now extremely confused (nothing new there of course!!) I do hope to come back to this recipe soon! I see vinegar and baking powder in several other recipes too and likewise will hold them off for a bit too.
This blog is lovely!
Xx
Hi Helen,
Baking powder here too has baking soda and some acidic ingredients. the formulation might be different but the concept is the same.
I add vinegar because it adds a fresh acid to the recipe which helps the leavening agents. This especially helps when making dense or fudgier cakes like this one, which has banana which will add a lot of fudgy bulk. You want these cakes to rise well so they can bake through and not produce gummy centers. The vinegar esp helps if the baking powder is a bit old and needs that extra boost to leaven the cake.
Hope this helps.
Thank you, yes your answer does help – a lot!
Would it hurt to use baking soda instead of baking powder, say 3/4 tsp (?), or do I risk getting a nasty taste, or a poor result or whatever? My baking soda is fresh and new. I’m happy to get some baking powder in of course, but was thinking anyway of making my own with baking soda and cream of tartar.
Xx
i would avoid using baking soda if the recipe doesnt use it. Often the amount of baking soda is crucial and will lead to the bitter taste.
Hi Richa,
I plan to make this today. Can I use almond milk instead of coconut milk? Also I only have wheat flour. How can i substitute, do i need to skip cashew flour?
Thanks
yes you can use any non dairy milk. Yes, you can use wheat flour in an equal amount sub for spelt, oat and cashew flours. The recipe mentions to add flour to make a sticky batter, so you can add more flour if needed.
Would it turn out the same if I substituted the chocolate chips for cocoa powder and the sugar for stevia?
yes it should work. add 2 tbsp oil to compensate for the oil from the chocolate chips, or add 2 tbsp non dairy yogurt if you want to keep it oil-free.
It sounds almost to good to be true.. I must certrainly try this!
Can I use coconut flour instead of spelt, I need to make it gluten free.
Coconut flour will need a lot of change inthe recipe. you can use a gluten-free flour blend.