Vegan Double Chocolate Peanut Butter Banana Cake
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Description
This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.
Ingredients
- 3 cups whole wheat pastry flour
- ¾ cup white sugar
- ½ cup brown sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed very ripe bananas
- ½ cup creamy peanut butter
- 1 ¼ cups almond milk
- ¾ cup canola oil
- 1 (10 ounce) bag semisweet chocolate chips
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
- 2. Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
- 3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts
serving: 1 9x12-inch pan
calories: 518 kcal
carbohydrates: 68.3 g
protein: 8.3 g
saturated fat: 6.8 g
sodium: 452.6 mg
fiber: 7.2 g
sugar: 40.5 g