Author Notes:
I’ve been a non-dairy girl for about 5 years (after the birth of my youngest). Here’s another Dana’s Bread recipe gone non-dairy, and vegan … Vegan Chic – Oatmeal Banana Chocolate Chip Cake!! This recipe has been tweaked, rigorously tested, and enthusiastically embraced by my family (even the carnivores and dairy drinkers among Team Bueno). I still haven’t told my teenager the cake is vegan. She’s been enjoying it as a quick breakfast before school. If you tell her I’m sure she won’t be surprised though — she’d roll her eyes and say, “Yep, that’s my mom!”
Serves: 9
Ingredients
-
2
cups unbleached flour
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3/4
cup quick oats
-
3
teaspoons baking powder
-
3/4
teaspoon baking soda
-
1/3
teaspoon salt
-
1/2
cup packed brown sugar
-
1/2
cup organic sugar
-
3/4
cup expeller pressed coconut oil, or safflower oil
-
1 1/2
cups pureed ripe bananas
-
1 1/2
tablespoons vanilla extract
-
3/4
cup almond milk, unsweetened is best
-
3/4
cup mini chocolate chips
Directions
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 9 inch baking pan.
- In a medium bowl whisk together flour, oats, baking powder, baking soda and salt.
- In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.
- Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.
- Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed. Do not over mix.
- Pour the batter into the prepared pan.
- Bake at 350 for approximately 45 minutes.
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Cake|American|Chocolate|Fruit|Oat|Oatmeal|Milk/Cream|Banana|Vegan|Breakfast|Snack
2 Reviews