Get ready to transform your kitchen into a heavenly bakery with the most irresistible vegan cake you've ever tasted! Imagine a moist, rich cake that combines the sweet comfort of ripe bananas with decadent chocolate chips, all without a single animal product. This Double Layer Banana Chocolate Chip Cake is not just a dessert – it's a culinary masterpiece that will make vegans and non-vegans alike swoon with delight. Whether you're looking to impress your friends, treat yourself to a special moment, or prove that vegan baking can be mind-blowingly delicious, this recipe is your golden ticket to dessert perfection!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: Vegan
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 cup mashed bananas
- 1 cup sugar
- 1/2 cup coconut oil
- 1 cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients together until well combined.
- In another bowl, mix the mashed bananas, sugar, and coconut oil. Use a hand mixer or a whisk to blend them together until the mixture is smooth and creamy.
- Add the almond milk and vanilla extract to the banana mixture. Stir well until all the wet ingredients are fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the vegan chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, you can frost them with your favorite vegan frosting or serve them plain. Optionally, sprinkle some additional chocolate chips on top for decoration.
- Slice the cake and enjoy your delicious Double Layer Banana Chocolate Chip Cake!
Tips
- Banana Ripeness Matters: Use overripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Room Temperature Ingredients: Ensure your almond milk and coconut oil are at room temperature for better ingredient integration.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Check for Doneness: The toothpick test is crucial – it should come out clean or with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Customize Your Cake: Experiment with different types of vegan chocolate chips or add nuts for extra texture.
- Frosting Options: Try a vegan cream cheese frosting or a rich chocolate ganache for an extra special touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
