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.
Ingredients
- 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.
The cake is pictured topped with vegan chocolate ganache. This is optional – you could also use coconut whipped cream or leave it as is.
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
Chocolate Puffed Quinoa Bars
Double Chocolate Chickpea Flour Cookies
Chocolate Beet Muffins
Peanut Butter Puffed Wheat Squares
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Chocolate Snack Cake
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Newsletter
This post was first published in January 2018. It has been updated with additional pictures and a video as of February 2022.
Asha Shivakumar says
Happy Birthday to your sister!!
This looks absolutely amazing and snack cake, how perfect!!!
xoxo
Traci | Vanilla And bean says
Happy birthday sister! You're so sweet to make this for her… then devour it for her too! lol. Oh the power of bananas and chocolate. This looks absolutely scrumptious Alexandra. And Oh how you tease us with that drizzly chocolate! So much goodness!
Alexandra Daum says
Thanks so much, Asha! <3
Alexandra Daum says
lol! She texted me to say she's going to make it – maybe I'll be there one year for her birthday, who knows! Thanks, Traci 🙂 A little dark chocolate (or a lot!) is good for the soul!
Nicky Hawthorne says
Did you drizzle chocolate syrup on top? I’m gonna make this this wkend for a party. Want mine to look as cool as yours!
Alexandra Daum says
It's melted chocolate! I forgot to note that in the recipe, I'm going to update it. It does set though after about half an hour, so if you want it to be really shiny you could either do it just before serving or mix a little oil (like hazelnut, maybe?) with the chocolate when you melt it. It still tastes good when it's set though!
Heidi | The Simple Green says
Happy belated birthday to your sis! I'm looking forward to trying this over the weekend…the photos/styling make me want to eat this so bad!
Nicky Hawthorne says
Thanks! I’ll try your oil idea ?
Alexandra Daum says
Thanks Heidi! Can't wait to hear how you like it 🙂
Helen says
I just mad this, and I can honestly say it is the best chocolate cake I have ever had. I am not a big fan of super sweet cakes so this was perfect! It is also filling in a good way, will sure make again soon!
Alexandra | Occasionally Eggs says
So happy to hear that Helen, thank you!
Heidi | The Simple Green says
Happy belated birthday to your sis! I'm looking forward to trying this over the weekend…the photos/styling make me want to eat this so bad!
Carson says
Is there a sub for applesauce? Made this before with banana and really enjoyed it.
Alexandra Daum says
I haven’t tried it, but you should be able to make it with a slightly lower amount of applesauce in place of the banana. I’m thinking between 50-70g but would have to test to get an exact amount.
Michele says
Delicious! Not too sweet just right! I did not have spelt flour so I substituted oat flour and it came out perfect. Instead of the ganache I threw on some chopped walnuts over the top just before putting it in the oven. I will definitely be making this again!