Prep 20 mins
Cook 50 mins
With age, we thought of eating less and less eggs and milk, but we still like cakes, so a vegan recipe was found and adapted and some chocolate around the house was added. And, it became the most moist chocolate cake we've ever had. Next time we'll try it without the chocolates.
- 6 tablespoons vegetable oil or 75 g vegetable oil
- 3 ounces chocolate pieces (optional) or 85 g chocolate pieces (optional)
- 1⁄4-1⁄2 cup brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet) or 50 -100 g brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet)
- 3 large ripe bananas (mashed with fork or processor) or 5 small bananas (mashed with fork or processor) or 450 g bananas (mashed with fork or processor)
- 2 cups flour (can be replaced by half Whole Wheat Flour and half oatmeal powder) or 235 g flour (can be replaced by half Whole Wheat Flour and half oatmeal powder)
- 3 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground cinnamon (optionally doubled)
- 1⁄4 teaspoon ground nutmeg (optionally doubled)
- 1⁄8 teaspoon ground cloves (optionally doubled)
- 3⁄4 cup coarsely chopped mixed nuts (optional) or 100 g mixed nuts (optional)
- 3⁄4 cup raisins (optional) or 100 g dried fruits (optional)
- Preheat oven to 180°c or 375°F.
- Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted.
- Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture.
- Combine all DRY ingredients and stir into the pot.
- Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
- Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.