Vegan & Oil Free
This quick, easy, delicious banana cake recipe, by Vicki Brett-Gach, was published in Health Science magazine in the spring of 2023. It took me one year to finally try it, and I’m IN LOVE with these little gems. Drizzled with a simple chocolate sauce and topped with banana and strawberry slices, they indeed earn the name Banana Split Cakes. They are pretty and tasty enough to appeal to the fussiest guests. Look for Vicki’s book, The Plant Based Life Cookbook.
Makes four 4”, or eight 2” bundt cakes; this varies with muffin tins. The recipe can be doubled.
- Preheat the oven to 350 degrees. Use silicone mini bundt or muffin pans, or lightly sprayed nonstick metal pans
- In a large processor add all of the cake ingredients and process until you have a well- mixed batter. Note: it will still be a textured batter.
- Spoon the batter evenly into the bundt or muffin pans.
- Bake the larger bundt cakes 20 minutes. For smaller batches, watch for doneness after 12-15 minutes.
- Make Chocolate Sauce while cakes are baking
- Cool pans on a rack. Remove cakes from pans when cool.
- For the bundt cakes, turn rounded side down. Drizzle with chocolate and decorate with bananas and berries. You can enjoy the muffins in the same way, but top upward.
EASY & QUICK CHOCOLATE SAUCE:
Makes 1/2 cup sauce
6 tablespoons Date Syrup (Such as Date Lady Organic, Gluten Free, GMO Free, Pure Date Syrup) OR maple syrup, though the date syrup is best due to its caramel-like flavor
2 tablespoons cacao powder, unsweetened
1/4 teaspoons Vanilla extract
Whisk together the date syrup, cocoa powder and vanilla until smooth. Use immediately or refrigerate.
This is an all-purpose chocolate drizzle sauce. Refrigerate to keep on hand and use on any dessert that would be enhanced by a splash of chocolate.
For more information about Vicki subscribe to Ann Arbor Vegan Kitchen or follow her on https://www.youtube.com/@vickibrett-gach and https://www.instagram.com/a2vegankitchen.
