A simple one-bowl recipe, this vegan chocolate snack cake is so easy to make and great to have on hand. Perfectly reasonable for breakfast, it includes fruit, is minimally sweetened, and made with whole grain flour. Chocolate for breakfast is always a good thing.
This is truly a snack cake in that it won’t make you crash after having a slice. It’s a good afternoon snack in that you should feel you have more energy after a piece, not less, so it’ll keep you going until dinner time.
It’s slightly dense, very chocolate-y, and has just a hint of banana flavour. Think old fashioned sheet cake but with whole grains.
- Spelt Flour: whole grain spelt is used for this recipe, keeping in line with the idea of a snack cake.
- Coconut Sugar: just 100g (1/2 a cup) for the whole cake – that’s less than a tablespoon per piece.
- Cocoa: use baking cocoa, not raw cacao, if possible (and not drinking cocoa).
- Banana: as ripe as you have. The riper the banana, the sweeter it will be.
- Oat Milk: or another dairy-free milk. Don’t use canned coconut milk for this recipe.
- Olive Oil: or another light tasting liquid oil, like avocado oil.
- Vanilla: extract. If using powder, reduce the amount by half.
- Chocolate Chips: optional, but a nice addition! Mini chips make for more chocolate per bite.
- Baking Powder, Baking Soda, and Salt
Step by Step
If you can’t see the recipe video for this post, please watch it here instead.
Notes and Substitutions
Substitute light spelt flour or whole wheat pastry flour for whole spelt. I haven’t tried making this recipe gluten-free.
The chocolate chips are optional. Use chopped dark chocolate or cocoa nibs if preferred.
I haven’t tested this, but it should be fine to bake in a standard round cake tin rather than square. If using a differently sized dish, be sure to do a skewer test and check the cake sooner than the time listed in the recipe.
More Chocolate Snacks
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Chocolate Snack Cake
- 1 large overripe banana
- 375 ml oat milk
- 60 ml olive oil
- 1 teaspoon pure vanilla extract
- 300 grams whole grain spelt flour
- 100 grams coconut sugar
- 50 grams cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 50 grams dark chocolate chips or chopped chocolate
- Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) square baking tin.
- Add the banana to a large bowl and mash with a fork. Whisk in the oat milk, olive oil, and vanilla until combined. whisk together the flour, coconut sugar, cocoa, baking powder, baking soda, salt, and vanilla. Stir in the chopped chocolate.
- Add the the flour, coconut sugar, cocoa, baking powder, baking soda, and salt. Mix until just combined, but be careful not to over mix.
- Add the chocolate chips and fold to evenly incorporate.
- Transfer the batter into the prepared cake tin. Bake for 40-45 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and cool for ten minutes in the tin before carefully removing and cooling completely on a wire rack.
- If topping with ganache, the cake should be refrigerated. Otherwise, it can be stored in an airtight container in a cool place for 2-3 days. This cake freezes well.
This post was first published in January 2018. It has been updated with additional pictures and a video as of February 2022.