Vegan Banana Chocolate Chip Cake.
Kelly Roenicke
Tasty and delicious vegan banana chocolate chip cake. An easy vegan dessert recipe.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 9
Calories 330 kcal
Prevent your screen from going dark
Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish (I used a Pyrex square pan).
Whisk the flour, baking soda, and salt together and set aside.
In a large bowl, mash the bananas, then add the coconut sugar, granulated sugar, organic canola oil, vinegar and non-dairy milk. Mix together.
Add the dry ingredients to the wet ingredients and mix.
Add the chocolate chips and stir.
Pour the batter into the prepared pie plate.
Bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Keep leftover cake in an airtight container. It should stay fresh for about 4 days.
This cake can be made with a gluten free flour blend if you prefer.
Calories: 330kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 3gCholesterol: 3mgSodium: 286mgPotassium: 102mgFiber: 3gSugar: 27gVitamin A: 75IUVitamin C: 2.4mgCalcium: 33mgIron: 1.3mg
Leave a comment below and tag @prettybeeblog on instagram!