A crowd-pleaser without the guilt trip because it’s vegan & sugar-free — but you’d never guess!
Prep time: 10 minutes
Cooking time: 40 minutes
Serves: approx. 10
Ingredients
- 4 very ripe medium bananas, mashed
- 250ml almond milk
- 2tbsp lemon juice
- 150g medjool dates, pitted
- 50g walnuts, crushed
- 225g oat flour (or simply whizz rolled oats in to flour with a food processor)
- 2 heaped tsp baking powder
- 1tsp baking soda
- 50g cocoa powder
- 150g vegan chocolate chips
- 1 ½ tbsp cinnamon
- ½ tsp salt
Plus, a drizzle of sunflower oil to line the loaf tin
Method
- In a bowl, blend the bananas, milk, dates, and lemon juice until smooth
- In another bowl, combine the flour, baking powder, baking soda, salt, cocoa and cinnamon
- Make a well in the centre of the flour, add the milky mix to the well and gently bring the batter together. Here’s how I do it: gently move a wooden spoon in an increasingly-large circular motion to gradually pull in more of the dry ingredients around the edge of the well (but don’t overwork it as you’ll end up with a gluey consistency!)
- Let the batter sit for half an hour so the oats have time to soak up the milk
- Preheat your oven to 200C / 180C fan / gas mark 6, then line a 2lb loaf tin with sunflower oil making sure to go all the way up the sides
- Finally, gently fold the walnuts and chocolate chips (reserving a few) in to the batter
- Add the batter to the loaf tin, cover with foil and bake on the middle shelf in the oven for 20 minutes
- Remove the foil and bake for a further 20 minutes, or until a skewer comes out with a few crumbs
- Allow to cool before running a knife around the tin and place onto a wire rack then sprinkle with the reserved chocolate chips
This super-moist chocolate cake is absolutely delicious any time of the day x
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