Description
This vegan, eggless, and dairy-free Banana Chocolate Chip Snack Cake is a moist and tender treat perfect for any time of the day. Made with ripe bananas, plant-based milk, and dairy-free chocolate chips, this easy-to-make cake combines natural sweetness with a subtle hint of cinnamon for a comforting and wholesome snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free all-purpose blend)
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ¾ cup soy milk (or any plant-based milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
Mix-Ins
- ½ cup semisweet chocolate chips (dairy-free)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the soy milk, vegetable oil, mashed ripe bananas, white distilled vinegar, and vanilla extract until the mixture is smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently whisk just until everything is incorporated; be careful not to overmix to keep the cake tender.
- Fold in Chocolate Chips: Using a spatula, fold the dairy-free semisweet chocolate chips evenly into the batter ensuring they are well distributed.
- Transfer to Pan and Bake: Pour the batter into the prepared baking pan and spread it out evenly using a spatula. Place it in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Once cooled, slice into squares and serve as a delightful snack or dessert.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- Can substitute soy milk with any other plant-based milk like almond or oat.
- Use dairy-free chocolate chips to keep the recipe vegan and dairy-free.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
