Vegan Chocolate & Date Banana Cake
Banana bread, cake or loaf - whatever you call it this is a fool-proof recipe for the fluffiest plant based bake.
Done in 1 hour
Serves 8-10
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Ingredients
Banana cake
230gripe bananas, mashed
50gvegan greek yoghurt
110mlolive oil
175glight brown sugar
1 tspvanilla extract
205gself raising flour
1/2 tspbaking powder
1/2 tspbicarbonate of soda
a pinchsalt
110gdark chocolate, roughly chopped
125gdates, pitted and roughly chopped
Chocolate buttercream
200gicing sugar
1 tbspcocoa powder
75gvegan butter, softened
2 tbspalmond or oat milk
15gdark chocolate shavings
A truly addictive, moist (sorry) cake that doesn't contain any eggs or dairy. Somehow it is still unbelievably rich and indulgent whilst being incredibly light. This is one to make on a Sunday and enjoy all through the week. A proper treat with a cuppa tea.
Method
Preheat the oven to 180 degrees or 160 fan.
Mash the bananas completely until few lumps are left. Mix in the yoghurt and oil then add the sugar and vanilla extract and whisk together.
Sift the flour, baking powder and bicarbonate of soda into the wet mixture and sprinkle in the salt. Fold everything together gently until completely combined. Then fold in the chocolate chips and dates (keeping some chocolate shavings back for the top of the cake) until evenly distributed.
Pour the mixture into a lined and lightly greased loaf tin and bake for around 50 minutes, or until cooked and a skewer comes out clean when inserted.
While the cake cooks, whip up the buttercream but sifting the icing sugar and cocoa powder into a bowl with softened vegan butter and room temperature plant based milk.
Once completely cooled, remove the cake from the tin and top with the buttercream and some chocolate shavings.
