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Woman holding a plate with a piece of ganache topped chocolate cake.

Chocolate Snack Cake

This low sugar vegan chocolate snack cake is sweetened partly with banana, and made with whole grain flour for a healthier chocolate cake.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 pieces
Calories 307kcal


  • 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.



Serving: 1piece | Calories: 307kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 339mg | Potassium: 189mg | Fiber: 7g | Sugar: 14g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg