Prep 30 mins
Cook 50 mins
Sometimes vegan baking can be a bit too dense and have a sort of weird texture. Not this cake! It is moist and delicious - if you don't tell them it's vegan, they'll never know. The recipe is a bit fiddly, and frankly uses way too many bowls! But if you want to bake vegan and still have excellent results - you have to put time into both the prep and the clean-up I promise you this cake is well worth the time and effort you put into it.
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup water
- 1 teaspoon vanilla
- 1 tablespoon egg substitute, Ener-G is my favorite
- 1⁄2 cup powdered sugar
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup oil
- 5 bananas, very ripe
- water, as needed
- 1⁄2 cup walnuts, chopped
- 1 cup chocolate chips, vegan, read the label carefully
- Turn the oven to 350°F Grease a 9in square pan and set aside.
- Combine the flour, baking soda and salt in a small bowl. Set aside.
- Place the 1/4 cup water, the vanilla and the egg replacer in a mixer bowl. Beat at the highest speed until soft peaks begin to form. Gradually add the powdered sugar. Set this fluffy mixture aside.
- Place the 1/2 cup brown sugar, the oil and the bananas in a mixer bowl. Mix until completely combined. Gradually add the dry ingredients until you have a thick batter. Depending on the softness of the bananas, you may need to add water to attain the right consistency. Be sure to add it a tablespoon or two at a time so you don't end up with a runny mess! I usually add 2 or 3 tablespoons.
- Stir the walnuts and chocolate chips into the batter.
- Carefully fold the batter into the whipped egg replacer mixture.
- Carefully spoon the whole lot into the prepared pan. Bake for 50 minutes.