A SUPER moist and soft chocolate cake fully vegan!
Have you guys watched the new documentary The Game Changer? Oh well, if you haven’t I highly recommend you do as it gives some interesting insights on the benefits of a vegetarian/vegan diet.
Despite me not seeing myself becoming a full vegan or vegetarian I do try already to incorporate as much as I can plant-based foods.
Now I want to try follow for at least 4 days a week a fully vegetarian/vegan diet, while for the remaining 3 days of the week I will still eat food from animal source. For me it would be a start and I really want to see if I actually feel better, more energised and with better overall health.
So let’s start with this vegan cake, made with no eggs and no diary. It comes out SUPER soft and moist. You guys will LOVE it!
- 200 g all purpose flour
- 50 g dark vegan unsweetened cacao powder
- 2 large very ripe bananas
- 1 tbsp baking powder
- a pinch of salt
- 200 ml water
- 100 g sugar
- 60 ml melted coconut oil
- 1/3 cup vegan dark mini chocolate chips
In a bowl of your electric mixer or with a fork, mash up the banana with a pinch of salt and sugar.
Add the melted oil and water and mix well. Next fold in dry ingredients
Pour the batter into a 20 cm cake pan lined with parchment paper, cover the top with mini vegan chocolate chips
Bake in pre-heated oven at 180 for 40 min. Remove from the oven and let it cool down
This cake stores well at room temperature for 4-5 days. If it is very hot then better to store it in your fridge
You will be blown away by how soft and moist this cake is. Perfect for breakfast or for an afternoon snack with a nice cup of tea
Make this recipe and if you like it, tag me on IG @the_fit_mediterranean