Vegan banana chocolate cake

Name: Vegan banana chocolate cake
Ingredients: 200 g sugar; 3 medium bananas; 240 ml water; 100 g sugar; 250 g flour; 10 g baking powder; 20 g cocoa; 5 ml rum essence

Dessert - Vegan banana chocolate cake by Celia H. - Recipia

Vegan banana chocolate cake bakes with banana slices and melted sugar beneath the cocoa batter, in a pan lined with caramel. The crumb stays dense, and the slices show when you cut into it and keep the base moist after cooling. I cut small squares so there’s a layer of banana in every piece. Prep: 20 minutes. Cook: 41 minutes. Rest: 10 minutes. Total: 71 minutes. Servings: 8. Approximately 310 kcal and 4 g protein per serving.

Ingredients

200 g sugar
3 medium bananas
240 ml water
100 g sugar
250 g flour
10 g baking powder
20 g cocoa
5 ml rum essence

Preparation

1. Preheat the oven to 180°C. Melt 200 g sugar in a small saucepan over low heat for 6 minutes, until golden. Pour it into a 24 cm round pan and swirl the pan to coat the bottom and sides. 2. Slice the bananas into rounds and arrange them over the melted sugar. 3. Put the water and 100 g sugar in a bowl and mix until the sugar dissolves. 4. Add the flour, baking powder, cocoa and rum essence. Mix until the batter is smooth. 5. Pour the batter over the bananas and bake the cake for 35 minutes at 180°C, until no raw batter remains in the middle. 6. Let it rest for 10 minutes before cutting into portions.

Notes

Keep an eye on the caramel in the final minutes; the sugar darkens quickly once it turns golden. In a wider pan, the batter spreads thinner and bakes faster. I have a slice with black tea. For a gluten-free version, use 250 g gluten-free cake flour mix; the regular version contains gluten, and the gluten-free crumb may turn out more crumbly. Keep the cake covered in the fridge for no more than 3 days.