And did I mention this recipe is also free of gluten? Well it is! I crafted this cake for Stephen's birthday after he requested I make something similar to the banana cake his mom has always made him. But we didn't want all the frosting, etc. around -- so I proposed I make a healthier alternative (as if the original isn't healthy enough, because it is!).
The vegan chocolate banana cake I came up with is a mishmash of several recipes. And what results is a dense, moist cake that's almost like a healthy bread pudding. It's exactly what we were looking for . . . because you can eat it for breakfast and still feel guilt-free.
What you'll need . . .
7 ounces vegan dark chocolate (we found ours in our bulk foods section -- read labels carefully)
1-1/2 cups soy milk (or other substitute)
1/2 cup strong, dark brew coffee
1 tablespoon pure vanilla extract
2 extra large bananas
1-1/4 cup dark brown sugar
1/2 cup coconut flour
2 tablespoons potato starch
2 tablespoons flax meal
1/2 teaspoon kosher salt
1-1/2 teaspoons baking powder
Method . . .
Preheat oven to 350 degrees F. Prepare a 9-inch round pan (or spring form) by lightly oiling it with canola oil, then dropping a 1/4 to 1/2 teaspoon amount of coconut flour in the middle and tapping so it lightly coats the whole pan.
Once your coffee is hot and ready, throw it in a saucepan with your soy milk or other milk substitute. Heat until hot. Then in a medium bowl, pour in your chocolate and pour over it your coffee/milk mixture. Stir until smooth.
In the bowl of an electric mixer, mash your bananas by putting the bananas in and turning the mixer on medium, then high using the paddle attachment. What result should be relatively free of lumps. More like a puree.
Then pour the coffee/milk/chocolate mixture into the banana bowl and mix until well combined. Stir in vanilla.
In another medium bowl, whisk together your coconut flour, starch, salt, baking powder, brown sugar, and flax meal. Add this dry mixture to the wet ingredients and mix until smooth.
Pour into your prepared cake pan. Bake for 50 minutes to 1 hour. Until the center feels set. I may not have baked ours enough . . . but it still tastes great! Especially when you reheat it and top with some Hershey's Special Dark syrup. Which I do believe is vegan.