Chocolate Banana Cake
A vegan cake made with bananas and chocolate. This recipe uses ingredients that are easily sourced in South Africa.
2½ cups unbleached cake flour (use Snowflake)
½ cup cocoa
1½ cups cane sugar (the light brown one not white)
2 tsp baking soda
¼ tsp salt
⅔ cup canola oil
⅔ cup non-dairy milk or water
1 tsp pure vanilla extract
2 tsp apple cider vinegar
⅔ cup dairy-free chocolate chips or chunked dark chocolate
3-4 ripe bananas depending on size (3 large ones work well)
- Position the rack in the middle of the oven and pre-heat to 350F/180°C.
- Spray the sides and bottom of a 9 x 13 inch cake pan and line the bottom with parchment paper cut to fit.
- Sieve the flours, cocoa, salt, and baking soda into a large bowl. Stir with whisk to mix well.
- In a separate medium bowl, mash the bananas really well until no lumps remain. You can use an immersion blender for this after first mashing them if you prefer. Add sugar and mix again.
- Add the remaining wet ingredients to the banana/sugar mix. Add vinegar last. Whisk all together until well mixed.
- Spoon half the dry mixture into the wet and stir to combine. Then add the remaining flour mix and mix well again. Work quickly due to the vinegar reaction.
- Pour the batter into the prepared pan and sprinkle the chips on top of the batter. Quickly lightly stir them or most of them into the batter and tap the pan lightly to eliminate air bubbles.
- Bake for 25–30 minutes (check after 20 minutes) or until the top of the cake is set, the sides have started to pull away from the pans and a cake test inserted in the centre of the cake comes out clean.
- Cool the pan on a wire rack for 5 minutes.
- Run a thin knife between the cake and the inside of the pan and invert it onto a rack. Remove the pan and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
- Once cold, cut into portions. You can wrap portions in foil and then into a zip lock bag and freeze for up to 3 weeks before using. This makes a large cake!
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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