Moist, vegan chocolate banana cake

Ingredients for 1 servings:

• 225 g spelt flour
• 3 tsp baking powder
• 1 tbsp vanilla sugar
• 60 g cane sugar
• 4 tbsp, heaped cocoa
• 70 g almonds, grated
• 100 ml sunflower oil
• 250 ml plant-based drink, e.g. rice drink, oat drink, almond drink or spelt drink
• 5 tbsp, heaped chocolate cream (dark cream)
• 3 banana(s), ripe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegan, simple, with cane sugar

First, mix the dry ingredients—flour, baking powder, sugar, vanilla sugar, cocoa, and almonds—together. Then, in a saucepan, heat the sunflower oil, plant-based milk (I used rice milk), and dark chocolate cream. Stir continuously until the cream melts and forms a smooth mixture. Mash the bananas. Mix the oil, milk, and chocolate mixture into the dry ingredients, stir to form a batter, and add the bananas. Preheat the oven to 175°C (350°F). Pour the batter into the greased pan and bake for about an hour. Use the toothpick test to check if it’s really done. If any of the batter sticks, leave it in the oven a little longer. When it’s done, remove it and let it cool on a wire rack. For those who don’t know what dark chocolate cream is: It’s basically a vegan Nutella alternative. I used the one from dm Bio. It’s not that expensive, super tasty, and dissolves easily.