Name: Vegan Chocolate Banana Cake With Avocado Sauce
Yield: 4 servings
Ingredients: 11/16 cup chopped almonds; 3 5/8 cups plain flour; 2 1/2 cups caster sugar; 2 teaspoons vanilla extract; 3 teaspoons baking powder; 1 1/2 teaspoons bicarbonate of soda; 1 9/16 cups soya milk; 7/8 cup corn oil; 4 bananas halved lengthways and sliced; 5/8 cup dark chocolate vegan, finely chopped; 1 avocado small, about 200g, peeled, stoned and mashed; 4 2/3 tablespoons cocoa powder; 1 11/16 tablespoons coconut oil

Servings: 4 persons

11/16 cup chopped almonds
3 5/8 cups plain flour
2 1/2 cups caster sugar
2 teaspoons vanilla extract
3 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 9/16 cups soya milk
7/8 cup corn oil
4 bananas halved lengthways and sliced
5/8 cup dark chocolate vegan, finely chopped
1 avocado small, about 200g, peeled, stoned and mashed
4 2/3 tablespoons cocoa powder
1 11/16 tablespoons coconut oil

1
Preheat the oven to 350u00b0F. Grease an 8 cup Bundt pan. Heat a frying pan and toast the almonds until golden. Remove from the heat and allow to cool.
2
In a bowl, mix the flour, sugar, vanilla extract, baking powder and baking soda. In a seperate bowl mix the soy milk and oil. Using the whisk of a mixer, gradually beat the liquid mixture into the dry mixture. Stir in the almonds, bananas and chocolate.
3
Spoon into the pan and smooth out. Bake for 1 hour, until a skewer comes out clean. Allow to cool in the pan for 45 minutes, then turn out on to a wire rack and allow to cool completely.
4
In a blender, blend the avocado, cocoa powder and 2/3 cup water. Stir in the coconut oil. Drizzle over the cake and allow to cool for 30 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegan Chocolate Banana Cake With Avocado Sauce

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