One of the most challenging circumstances of going vegan is giving up dairy hence saying goodbye to sinful chocolate lava cakes, crispy thin chocolate chip cookies, and thick & rich chocolate mousse. But in the culinary world there would always be a good amount of substitutes to compensate for an ingredient missing, lacking, or have to be given up.
For today’s vegan recipe, I’ll be sharing a new favorite dessert called eggless banana chocolate cake. Since I’ve been searching for vegan desserts to try and been eyeing to tick off an item (#21) on my bucket list, I thought why not do it right now. It’s like hitting two birds with one stone.
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. cocoa powder
- 2-3 medium sized overripe bananas
- 1/2 cup oil
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 tbsp. chia seed/flax seed powder + 3 tbsp. water
- First things first, preheat the oven to 180 deg. Celsius.
- Grease the bundt pan (or any cake pan) with olive oil.
- Mix the chia seed powder with water and set aside until it forms a gelatinous consistency.
- Sieve the flour, baking powder, baking soda, and cocoa powder in a mixing bowl.
- Peel the bananas and mash them with fork. For an easier way and a smoother purée, throw them in a food processor.
- Add all the ingredients and mix well until lumps are gone.
- Pour the cake mixture into the pan and bake for 20-25 minutes.
- To check, insert a toothpick. If it comes out clean then your cake is done.
- Let it cool down before removing from the pan and serving.
My cake turned out to be moist and dense just what I expected. I ate mine with a glass of soymilk for an afternoon snack. I personally think that this cake would also go best with tea and coffee in the morning.
Obviously, I did not consume the whole cake and stored it in the fridge for midnight and early morning munchies. I then discovered that this cake tastes even better when chilled. The texture is somewhat similar to store bought caramel or chocolate bars.
After writing this post, I am off to researching more dairy free (vegan) baked goods to try in the future. I have cookies, muffins, and more cakes in mind.
Happy baking everyone!