Oatmeal Banana Chocolate Chip Cake {Vegan}
danabueno
- Serves
- 9
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!”
Ingredients
- 2 cup unbleached flour
- 3/4 cup quick oats
- 3 teaspoon 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 cup pureed ripe bananas
- 1 1/2 tablespoon vanilla extract
- 3/4 cup almond milk, unsweetened is best
- 3/4 cup mini chocolate chips
Featured Video
Directions
- Step 1
Preheat oven to 350 degrees.
- Step 2
Grease and flour a 9 x 9 inch baking pan.
- Step 3
In a medium bowl whisk together flour, oats, baking powder, baking soda and salt.
- Step 4
In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.
- Step 5
Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.
- Step 6
Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed. Do not over mix.
- Step 7
Pour the batter into the prepared pan.
- Step 8
Bake at 350 for approximately 45 minutes.