I like to prepare this vegan banana cake recipe from a blender to receive my friends for an afternoon snack. It is valid for vegetarians and vegans, is very easy and quick to make and is slightly moist and very tasty. I advise you to prepare it with very ripe bananas, this way it will be sweeter and with a more pronounced banana taste. Sometimes I also add chocolate chips without milk, to make it even more irresistible.
I was excited to see what this vegan chocolate and banana cake recipe would turn out to be – yes, vegan: no animal ingredients at all! I almost couldn’t believe the texture and taste of this cake on the first bite: super fluffy, light, wet and with a wonderful chocolate flavor! I’m loving my vegan cake recipes – so far they’ve all worked and the cakes have been delicious! Guys, we really don’t need eggs, butter and cow’s milk to make cake, which is wonderful,And besides that this recipe is a great way to enjoy those bananas that are so ripe and that no one will eat…
CAN THIS RECIPE BE MADE WITH GLUTEN FREE FLOUR?
Yes, I’ve made this cake with gluten-free flour before, and the results were good.
Gluten-free bread is a recommended alternative to regular bread for people with celiac disease and other health issues associated with gluten.
CAN I USE LESS SUGAR SINCE THE BANANAS ARE VERY RIPE?
A small amount of sugar (all kinds of sugar) can be used. I used a smaller amount than the recipe and the results were very impressive. If your family is accustomed to eating less sugary foods, you can probably cut back on sugar to avoid ill health.
CAN I USE A DIFFERENT SUGAR IN THIS RECIPE?
Yes, you can use all kinds of sugar you have in the kitchen: granulated or cubed sugar, cane sugar, coconut sugar, date sugar or a combination of any of these.
Bananas – to get the most natural sweetness bang for your buckthe more ripe and brown they are the better! Measure out 1 ½ cups the banana after you mash it as bananas greatly vary in size.
Chocolate chips – I like to get the big bag of dairy-free chocolate chips from Costco . these are optional but highly recommended!
You could also use walnuts! Cost
Vanilla extract– To enhance the banana bread flavor. I like to add a dash of vanilla extract and cinnamon for extra flavour but you can leave it out if you don’t have it.but I love the warmth it adds.
Non-dairy milk – soy milk is very important for baking as it has the highest protein content but any variety will work . I used unsweetened vanilla almond. We’re adding a splash of vinegar for that buttermilk effect.
Salt – is very important : I find that the flavour of most baked goods is enhanced by the addition of a little bit of salt.
Oil: Oil might give a sliiightly more moist texture than butter, Any neutral flavored oil is great here- sunflower, vegetable or canola oil, or use melted coconut oil or melted vegan block butter.
Sugar: sugar gives the banana cake flavour and extra moisture, We’re keeping it simple with sugar but you can also use brown sugar or coconut sugar . Maple syrup works beautifully as well if you’re looking for a more natural sweetener.
Plain flour – I like this vegan chocolate banana cake best made with regular plain white flour because it gives you the 100% whole grain benefit without the super “wheaty” taste of whole grain flour.
but you can also swap about a third of it for wholemeal flour if you like. Or replace the plain flour with white spelt flour.
Baking soda – As mentioned before, the alkaline properties of baking soda react with apple cider vinegar to produce carbon dioxide bubbles. It also creates a dark golden brown color.
Chemical Baking Powder – Plain Flourless Banana Cake needs as much help as possible in the fermentation department to ensure proper rise. Baking powder helps make this possible.
Ground Brown Flaxseed – This is the secondary “binder”, the trick I learned while making this easy banana cake recipe. Just like when you make a flax egg, ground flaxseed freezes naturally when mixed with the wet ingredients. This creates a better overall structure. Ground golden flaxseed also works.
HOW TO MAKE BANANA CAKE WITH ALMOND FLOUR
Preheat the oven to 180 degrees C and grease the pan with 1 teaspoon of oil. Line the center with a piece of parchment paper hanging from the sides, as this makes it easier to remove.
In a medium bowl, combine coconut oil, mashed banana, eggs, coconut sugar, apple cider vinegar, and vanilla extract.
In a larger bowl, whisk together the almond flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
Mix the dry ingredients with the wet ingredients. Mix until smooth.
Optionally, add the chocolate chips . If using, gently stir in the chocolate chips until well incorporated. Transfer to the prepared pan and top with an additional 2 tablespoons of chocolate chips, pressing gently onto the surface.
To roast. Cooking time is 40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then gently transfer to a wire rack to cool completely.
VEGAN BANANA CAKE WITH CHOCOLATE CHIPSCourse: Gateaux Recipes
The only Almond Flour Banana Cake recipe you’ll ever need.
Sweetened with a little coconut sugar and ripe bananas, this cake is Low Carb, Gluten Free, Dairy Free, Grain Free and Paleo approved.
1.25 tbsp vegetable oil
3 ripe bananas
4 large eggs
70 g coconut sugar
15 g apple cider vinegar
4 g vanilla extract
chocolate chips , (60g) + 2 tablespoons (30g) extra for sprinkling on top
2 g fine sea salt
4 g baking powder
4 g baking soda
3 g cinnamon
28 g flaxseed
240 g almond flour
- Preheat the oven to 180°C. Grease a loaf or loaf pan (20x10cm or 23x13cm) with 1 teaspoon of oil and line a piece of parchment paper in the middle, with the excess hanging on the sides ( this helps to facilitate removal).
- In a medium bowl, whisk together the oil, mashed banana, eggs, coconut sugar OR honey, apple cider vinegar, and vanilla extract.
- In a large bowl, whisk together the almond flour, flaxseed, cinnamon, bicarbonate of soda, baking powder and salt.
- Mix the dry ingredients with the wet ones.
Add the chocolate chips, if using.
- Transfer to the prepared pan, smooth the surface and sprinkle with the chocolate chips, if using, pressing gently onto the surface.
Bake for 35-45 minutes or until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.