VEGAN DOUBLE CHOCOLATE PEANUT BUTTER BANANA CAKE
This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.
Provided by HeidiM
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
- Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 518 calories, Carbohydrate 68.3 g, Fat 27.9 g, Fiber 7.2 g, Protein 8.3 g, SaturatedFat 6.8 g, Sodium 452.6 mg, Sugar 40.5 g
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN BANANA-CHOCOLATE CHIP CAKE
This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?
Provided by Aunt Cookie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
- Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
- Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.
VEGAN CHOCOLATE CHIP BANANA CAKE
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Provided by Chloe Coscarelli
Time 1h15m
Yield 1 bundt or 5- by 10-inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
- Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.
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