Vegan Gluten-Free Banana Chocolate Cake
The recipe replaces traditional ingredients with vegan and gluten-free alternatives, making it suitable for those with specific dietary restrictions.
Ingredients
- 2 ripe bananas
- 1 1/2 cups gluten-free flour I used Bob’s Red Mill Gluten-free 1-to-1 baking flour
- 1/2 cup coconut sugar
- 1/2 cup vegan chocolate chips I used Nestle Toll House semi-sweet morsels
- 1/3 cup coconut oil
- 1/3 cup milk of your choice I used soy milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease loaf pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a mixing bowl, peel and mash the ripe bananas until smooth.
- Then add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.
- Add Dry Ingredients: In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.
- Add Chocolate Chips: Gently fold in the vegan chocolate chips into the batter. Reserve a few for sprinkling on top if desired.
- Bake: Pour the batter into the prepared cake pan, spreading it evenly. If you saved some chocolate chips, sprinkle them on top of the batter.
- Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
- Cool: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
- Afterward, transfer the cake to a wire rack to cool completely, which should take approximately 1 hour.