Vegan Banana-Chocolate Chip Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This is my favorite vegan dessert recipe. I got it from American Vegetarian Cookbook by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right? Ingredients:
2/3 cup maple syrup or 2/3 cup honey |
1/2 cup vegetable oil |
2 tablespoons egg substitute |
1 tablespoon soy lecithin (optional) |
3 ripe bananas, mashed |
2 cups whole wheat pastry flour |
1 teaspoon baking soda |
1 pinch salt |
1/2 cup semisweet vegan chocolate chips |
Directions:
1. Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
2. Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
3. Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.
|
|