A delicious chocolatey treat for any time. Banana makes this cake rich and moist. Serve with Flora Plant Based Cream to make it extra special.
Ingredients:
- 1/2 cup cocoa
- 1 1/3 cups plain flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup white granulated sugar
- 1/2 cup melted butter substitute (such as Nuttelex)
- The equivalent of 3 eggs made with Orgran Egg Replacer (or another egg replacer of your choice)
- 1/2 to 3/4 cup soy milk (or another non-dairy substitute)
- 1 teaspoon of vanilla essence
- 3 small well mashed bananas, or 2 large well mashed bananas
- Non-dairy chocolate chips (we used Sweet William brand). Add up to a cup of chips, depending on your taste.
Method:
- Using an electric mixer, mix the sugar and melted butter.
- Add the Orgran eggs, 1/2 a cup of the soy milk and vanilla essence. Mix.
- Add the cocoa and mix, then the baking soda and salt. Mix.
- Sift in the flour a bit at a time, and mix. Also add the remainder of the soy milk with the flour and mix until you have a lump free batter. You may find you need a little more or less milk depending on the stiffness of the batter. It can vary according to the type of butter and egg substitute and you used.
- Finally, add the banana and mix through thoroughly. Using a wooden spoon, stir through the chocolate chips.
- Line a loaf tin with baking paper and pour in the batter. Use a little extra baking paper to overhang at the top of the tin. Stand it up to protect the top of the cake from burning.
- Bake for approximately one hour, or test by inserting a skewer and it comes out clean. You may have some melted chocolate residue on the skewer, which is fine.
