Is it hump day already?! Wow, where is this week going?!
I hope you have all had a wonderful week so far? Over the past few days I have been doing quite a bit of baking, what else would I be doing haha. So it’s safe to say that my household now has a little more slices, cookies, muffins and cakes, much more than we bargained for and it’s only mid-week! Would you like a care-package curiosity of yours truly? 😉
Monday I shared with you these incredibly easy and delicious blender muffins and you guys LOVED them! Loved the idea of using a blender or your food processor and creating a tasty baked good in no time at all, not to mention they are healthy too! Since you enjoyed the muffins so much, I thought I would make a another recipe using that same technique, because duh, and bring you a healthy, gluten free and vegan banana chocolate cake. You’re welcome.
No need for those expensive and large electric stand mixers, they are wonderful for bigger projects, but when you are short on time and baking on a budget, using your blender or food processor to make a batch of delicious goods, is absolutely perfect for you and your family! I whipped this cake up today in less than 15 minutes, let it cool, make this super quick melted chocolate icing and there you have it, one of the tastiest, moist and decadent banana cakes.
I know quite a bit of you are completely vegan and one of the questions that I get asked on my recipes are can you omit eggs or use a flax egg instead. I’m beginning to introduce more vegan based recipes because it’s true that you can still bake without any animal products, you just need the right recipe and ingredients. I actually found this recipe on Making Thyme For Health from Sarah. I adapted it slightly because it was already perfect! I just love to bake and share other wonderful food bloggers recipes, sharing is caring my friends!!
This banana chocolate cake will sure be a huge hit with whoever gets to enjoy a piece, or two! You better sneak in as much as you can, it will go fast and it’s better to eat it whilst it’s still fresh! Enjoy!
- 2 medium-large ripe bananas, cut into thirds
- ¼ cup almond milk or any dairy free milk of choice
- ¼ cup maple syrup
- 1¾ cups gluten free rolled oats
- ¼ cup almond butter
- 2 tsp vanilla bean extract
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of Himalayan pink salt
- 2 Tbsp coconut oil, melted
- ½ cup dark chocolate chips
- ¼ cup raw cacao nibs
- Chocolate Icing
- 100g dark vegan chocolate, broken into squares
- ½ Tbsp coconut oil
- Preheat oven to 180ºC (356ºF) and line a 9” round cake tin with parchment paper, set aside.
- In a large high speed blender or food processor, add all cake ingredients, going down the list in order, except chocolate chips and cacao nibs.
- Blend on high until ingredients are smooth and well combined.
- Add chocolate chips and cacao nibs, stir through with a spatula or blend for a few more seconds.
- Pour batter into prepared cake tin, smooth top.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- Cool in pan for 10-15 minutes.
- Remove and transfer to a wire rack to cool completely.
- Chocolate Icing
- Melt chocolate and coconut oil together in a double boiler over medium heat, stirring occasionally until completely smooth.
- Remove from double boiler and let chocolate sit for 10-15 minutes to thicken slightly or refrigerate for 10-15 minutes.
- Gently pour chocolate over cooled cake.
- Serve immediately or refrigerate until chocolate hardens.
You can also use regular dark cooking chocolate for the icing if you’re not too worried about the cake being completely vegan.