This low sugar and vegan chocolate snack cake is sweetened partly with banana, and made with whole grain spelt flour for a healthier version of a chocolate cake. Perfect for snacking and I've eaten it for breakfast, too.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 120cm / 8 inch cake
Ingredients
280grams/ 2 cups whole spelt flour*
100grams/ 1/2 cup coconut sugar
50grams/ 1/2 cup cocoa
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsea salt
½teaspoonvanilla powder
50gramsdark chocolatechopped (1/2 a bar)
375ml/ 1 1/2 cups oat milk**
60ml/ 1/4 cup sunflower seed oil***
1large overripe bananamashed****
Extra chocolatefor drizzle
Instructions
Preheat the oven to 180C / 350F and grease a 20cm / 8 inch square baking tin.
In a large bowl, whisk together the flour, coconut sugar, cocoa, baking powder, baking soda, salt, and vanilla. Stir in the chopped chocolate.
In a smaller bowl, mix the milk, oil, and banana until combined. Add to the flour mixture and stir until just mixed and no streaks of flour remain. Pour the batter into the prepared baking tin and bake on the centre rack for 40-45 minutes, or it passes a toothpick test.
Place the cake onto a rack and cool for ten minutes in the tin before removing and cooling completely. It keeps well in a sealed container on the counter for about three days and may be frozen.
To make the chocolate drizzle, melt a few squares of chocolate in a heat-safe bowl set over a pot of simmering water. Drizzle the melted chocolate over the cake and serve immediately. The chocolate will set after a while but it'll still taste good.
Notes
* I'm sure you can substitute light spelt flour or another whole grain flour like einkorn or kamut with good results. **Oat milk or another light milk, like almond or cashew, can be used. *** Any light-tasting oil will work here, as does olive oil if you don't mind a bit of a fuller taste. Coconut oil makes it very dense so it's best avoided here. **** This was a 200 gram banana, weighed with the peel still on it. You know, so you don't peel a banana in the grocery store to weigh it. Any large-ish banana will be fine. • I'm sure you can use a regular round tin or a springform, but I haven't tried it. The baking time will differ slightly so just keep an eye on it if you do use a different type of tin.