Ingredients
- 2 Un Banana
- 1/4 Cup Applesauce
- 1 Tsp Vanilla extract
- 2 Tbsp Almond Butter
- 3/4 Cup Maple Syrup
- 1/2 Cup Coconut Sugar
- 1 ½ Tsp Baking Powder
- 1 ½ Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 ¼ Cup Almond Milk
- 1 Cup Cocoa powder
- 1 Cup Potato starch
- 2 ½ Cups Almond flour
One Bowl Chocolate Cake
Preparation time
20min
Cooking time
35min
Servings
1
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Almonds
- Bananas
- Chocolate
Ingredients
- 2 Un Banana
- 1/4 Cup Applesauce
- 1 Tsp Vanilla extract
- 2 Tbsp Almond Butter
- 3/4 Cup Maple Syrup
- 1/2 Cup Coconut Sugar
- 1 ½ Tsp Baking Powder
- 1 ½ Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 ¼ Cup Almond Milk
- 1 Cup Cocoa powder
- 1 Cup Potato starch
- 2 ½ Cups Almond flour
Directions
- Preheat oven to 350° F or 176° C.
- Lightly grease with avocado oil, two standard 8-inch round cake pans, and dust with cocoa powder. Shake out excess and set aside.
- To a large mixing bowl add overripe banana and mash. Then add applesauce, vanilla, almond butter, and whisk to combine.
- Add maple syrup, coconut sugar, baking powder, baking soda, and sea salt and whisk to combine.
- Add almond milk and whisk to combine. Then add sifted cocoa powder and whisk to combine. Then add potato starch and whisk to combine.
- Add almond flour a little at a time until the batter has reached a pourable, saucy consistency. It shouldn’t be thick like brownie batter but it shouldn’t be watery. If too thin, continue adding almond flour. If too thick, thin with a little dairy-free milk. We used about 2 ½ cups almond flour. Depending on your ingredients, you may need more or less.
- Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38 minutes, or until a toothpick inserted into the center comes out free of crumbs and the edges slightly pulled away from the pan. Be careful not to over-bake.
- Let cool in the pan for 15 minutes. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert.
- Let cool completely before frosting (~1 hour // expedite the process by cooling briefly in the refrigerator or freezer).
- At this point, you can enjoy your cake as is.
Notes
Almond butter can be sub with peanut butter, cashew butter, tahini, or sunflower butter.
Best within the first 24-36 hours after baking. The texture tends to become dried out after that.
Store cake covered at room temperature for 2-3 days or in the refrigerator for 4-5 days. Freeze up to 1 month (then thaw at room temperature).
you can garnish with vegan pastry cream and berries or buttercream.
