Vegan Chocolate Banana Cake

The recipe Vegan Chocolate Banana Cake can be made in about 15 minutes. For 21 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 218 calories, 4g of protein, and 6g of fat each. Plenty of people really liked this side dish. 528 people were impressed by this recipe. This recipe from Eggless Cooking requires water, bananas, whole wheat pastry flour, and cocoa powder. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 47%, this dish is solid. If you like this recipe, take a look at these similar recipes: eggless banana chocolate cake | vegan banana chocolate cake, Healthy Single-Serving Chocolate Peanut Butter Banana Microwave Cake (sugar free, gluten free, vegan), and Vegan Bananan Upside Down Cake.

Servings: 12

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.In a large bowl mix together the dry ingredients and keep it aside.I pureed 2 small size bananas with little water to measure 1 cup of puree.To the flour mixture add the canola oil, hot water and vanilla extract; mix well.Now add the pureed bananas and blend thoroughly.The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

 

Step by step:

1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.In a large bowl mix together the dry ingredients and keep it aside.I pureed 2 small size bananas with little water to measure 1 cup of puree.To the flour mixture add the canola oil, hot water and vanilla extract; mix well.Now add the pureed bananas and blend thoroughly.The cake batter is quite “water-y”.

2. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes.

3. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

Nutrition Information:

covered percent of daily need