Save Up Your Ripe Bananas And Make A Moist, Nutty, Sweet Cake For Dessert Or A Special Vegan Breakfast Treat. Cocoa Nibs Are A Secret Ingredient That Add A Deep Chocolate Flavor To Every Bite -- Feel Free To Substitute Chopped Dark Chocolate.
Save up your ripe bananas and make a moist, nutty, sweet cake for dessert or a special vegan breakfast treat. Cocoa nibs are a secret ingredient that add a deep chocolate flavor to every bite -- feel free to substitute chopped dark chocolate.
Save up your ripe bananas and make a moist, nutty, sweet cake for dessert or a special vegan breakfast treat. Cocoa nibs are a secret ingredient that add a deep chocolate flavor to every bite -- feel free to substitute chopped dark chocolate.Banana Cocoa Nib Nut Cake
- 1/2 cup soymilk
- 1 teaspoon white vinegar
- 2 tablespoons ground flax
- 6 tablespoons water
- 1-3/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 very ripe bananas, mashed
- 2/3 cup chopped walnuts
- 2/3 cup cocoa nibs
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- In a small bowl, combine soymilk and vinegar and set aside to make "buttermilk".
- In a second small bowl, combine ground flax and water and set aside to "gel".
- Preheat oven to 350 degrees F. and grease 2 (8-inch) round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand-up mixer fitted with the paddle attachment, cream coconut oil and sugar. Blend in flax mixture and vanilla extract.
- Stir together bananas and "buttermilk" and add to mixer bowl alternately with flour mixture. Blend just until moist. Stir in walnuts and cocoa nibs.
- Transfer batter to prepared baking pans and bake for 30 minutes. Cool in pans on a wire rack for 10 minutes then invert onto wire racks to continue to cool.
- Serve warm without frosting or use your favorite vegan frosting to layer and fill.