Description
This Banana Chocolate Chip Snack Cake is a moist, delicious vegan and dairy-free treat perfect for a quick snack or a light dessert. Made with ripe bananas, plant-based milk, and dairy-free chocolate chips, this cake is easy to prepare and free from common allergens. Its subtly sweet banana flavor combined with the rich chocolate chips creates a delightful snack cake everyone will love.
Ingredients
Scale
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)
- â…“ 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 the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter.
- Prepare baking pan: Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk soy milk, vegetable oil, mashed bananas, vinegar, and vanilla extract thoroughly until smooth.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients bowl and gently whisk until just combined, taking care not to overmix to keep the cake tender.
- Add chocolate chips: Using a spatula, fold in the chocolate chips evenly throughout the batter.
- Transfer to pan: Pour the batter into the prepared baking pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack.
- Serve: Once cooled, slice into 8 squares and enjoy your moist banana chocolate chip snack cake!
Notes
- You can substitute all-purpose flour with gluten-free all-purpose flour to make the cake gluten-free.
- Use any plant-based milk if soy milk is unavailable or for preference.
- Do not overmix the batter as it can result in a dense texture.
- Make sure bananas are ripe for better natural sweetness and moisture.
- If you prefer, you can use melted coconut oil instead of vegetable oil for a subtle coconut flavor.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- This cake can be frozen for up to 1 month; thaw before serving.
