Vegan Banana Chocolate Chip CakeBy Toni Fiore • Jun 15th, 2007 • Category: Sweet Finishes Print
This cake was an invention of a good friend of mine and is the easiest cake in the world to make. Not only that, everybody loves it. Because there aren’t any eggs or dairy products in it, this dessert is both low in fat and good for you. Sweet and nutritious, it’s a great treat for children of all ages and one of the best ways to use up those old bananas.
1 3/4 c. unbleached flour or whole wheat pastry flour
1 c. cane sugar or turbinado sugar
2 t. baking powder
1/4 t. fine salt
3/4 c. soy milk
2 overripe bananas, mashed
1/2 c. safflower oil or any light vegetable oil
1 t. vanilla
3/4 c. vegan chocolate chips
Preheat oven to 350 degrees. Spray a 8- or 9-inch square or round pan with baking spray.
Put the dry ingredients into a bowl and blend with a fork. Add the oil, soymilk and vanilla and stir until the mixture comes together, being careful not to over mix. Mix in mashed bananas and finally fold in the chocolate chips.
Pour the batter into your prepared pan and bake on center rack for 35-40 minutes, just until cake tester comes out clean.
Remove the cake from oven and place it on wire rack to cool. To serve, sprinkle with powdered sugar and enjoy. Also great topped with crushed pineapple or berries.
Note: Over mixing batter will create a more dense cake with a tougher crumb. Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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