As a blogger, labeling recipes as Vegan or Gluten Free is a tricky decision. On one hand, non vegan readers may think this recipe is not for them. Some automatically think, gross, while other’s like me are intrigued. Many of my recipes are unintentionally vegan and gluten free but I eat neither diet purposefully. When I label a recipe, I don’t want to shy away my meat eater, bread loving friends. On the other hand when I label a dessert Vegan, some of my dieting viewers think, oh this must be low calorie, which of course is not always true.
Last year for my best friend Elizabeth’s birthday, I made her a healthy chocolate chip cake. It was a hit at the party despite being “healthi-fied”. I used 1/2 real sugar, 1/2 NuNaturals Baking Blend and a prune mixture instead of oil. I decided to tackle the challenge again, this time going Vegan!
I found a recipe on Oh She Glows for a chocolate cake recipe that seemed very simple. I modified it using what I had on hand. The result – one kick ass birthday cake that no one knew was Vegan or Sugar Free! It’s really just an eggless cake but that is what makes it vegan.
Vegan Chocolate Cake with Banana Frosting
- 1 cup UnSweetened Vanilla Almond milk
- 1/2 cup NuNaturals Baking Blend Stevia plus 1/3 cup of Erythritol (or 1 cup Sugar)
- 1/3 cup extra virgin olive oil (or other oil)
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1/2 tsp pure almond extract (optional)
- 1.5 cups unbleached all-purpose flour
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 3/4 tsp kosher salt, to taste
Directions: Preheat over to 350F. In a bowl, combine almond milk, oil, sugar, apple cider vinegar, vanilla, almond extract. To be honest, I added all the ingredients at once and my cake came out fine but for those more advanced feel free to follow proper baking steps. Beat for about 2-3 minutes on medium or with your hands for an added arm workout. Next, sift in the remaining ingredients and blend until lumps are gone.
You can make cupcakes or a cake. I made both because I didn’t want to give a nasty cake as a birthday present and felt I needed a test. Spoon batter into lined cupcakes or pour into 8×8 greased pan. Bake for about 20-25 minutes. Cool before you frost!
Next was time for the frosting! I had a banana that was going to go bad so I decided to put into whatever I was going to make. Although my cake was sugar free, I decided that sugar was pretty important for frosting. Using the banana though did allow my to omit 1/2 of the butter typical frosting recipes call for!
Vegan Banana Frosting Recipe
- 1 mashed Banana
- 1/4 cup Earth Balance Buttery Stick (or butter)
- 3 cups Confectioners Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Blend together banana, vanilla and butter with a blender. Slowly add confectioners sugar starting with one cup at a time. Beat for about 5 minutes or until desired fluffiness. I put aside a 1/2 cup for decorating and adding cocoa powder instead of artificial food coloring.