Healthier Vegan Banana Chocolate Marbled Bundt Cake
This recipe started as a banana bread, but there’s something about the bundt cake shape that just appeals to me.
You can skip the marbling process and just make it chocolate if you are a massive chocolate lover.
This cake is healthier because the only sweetener there is coconut sugar and it contains very little oil.
Coconut sugar doesn’t cause an abrupt blood sugar spike as normal sugar does, so it’s considered healthier. It’s still sugar and contains calories, though. Don’t get fooled – you can’t get away with eating the whole cake!
Some recipes contain a lot of butter, or oil in general, which results in increase in the cake’s energy value – more oil, more calories.
Thank you for allowing me to give you a brief introduction and let’s get going.
- 3 cups of flour – I use normal or a whole-meal one if I can get my hands on it. I reckon spelt flour and other similar ones will be OK, but avoid coconut one.
- 1/2 cup of organic unsweetened cacao powder
- 1/2 cup of vegan chocolate chips – any dark chocolate chips should be vegan as there’s no added milk in them
- 3/4 cup of coconut sugar
- 3.5 tsp of baking powder
- 1/2 tsp of salt
- 1 tsp of vanilla extract
Liquid – banana mix:
- 700g of very ripe bananas – I am using grams here because it’s easier to weigh them on a scale, rather than try to fit them in cups
- 3/4 cup of plant milk – any will do. Pick your favourite! I use soy.
- 4.5 tbsp of melted coconut oil
- 1 flax egg – 1.5 tbsp of ground flaxseed mixed with 4 tbsp of boiling water
- Turn your oven on – 180 degrees Celsius
- Prepare a big bowl and sieve through flour, sugar, baking powder and salt. Stir together.
- Peel and cut the bananas in smaller bits and put them in a good blender with plant milk and melted coconut oil. Blend slowly until it looks like a milkshake – don’t over blend, just get rid of solid bits.
- Prepare your flax egg
- Pour the banana liquid into the dry mix along with the flax egg and mix well – you should end up with fairly thin batter which will be easy to pour
- Prepare another bowl and divide the batter in two halves
- Add vanilla extract to the light part and cacao to the other – mix well
- Grease your bundt cake form if you have to – silicon ones don’t need to be greased – and alternately pour layers of light and dark batter, sprinkling chocolate chips as you go. I find sprinkling them better than mixing them up with batter as they often sink to the bottom – sprinkling creates a random pattern
- You can use the handle of a spoon/fork to run through the batter gently to make the pattern flow better
- When you’re happy with your creation, pop it in the oven for at least an hour or until a toothpick comes out clean – it can take more than an hour, depending on your oven
Comment down below and let me know how it turned out!