Chocolate Hazelnut Banana Snack Cake (vegan, oil-free, refined sugar free)
This chocolate hazelnut banana snack cake is so decadent, yet secretly healthy. It tastes like the Ferrero Rocher chocolate candies but in cake form. No one will even know it is vegan, oil-free, and refined sugar free.
Chocolate hazelnut is one of my favorite combos. This snack cake is so moist thanks to the bananas and hazelnut butter (I used Georgia Grinders hazelnut butter and you can get 15% off using my code NUTSABOUTGREENS). I highly recommend you making the cake the day before you want to serve it because it will be more flavorful and moist.
The texture of this cake is amazing. It’s so fluffy and has a delicious tender crumb. This might be my new favorite chocolate cake. Even the kids loved it!
I haven’t tried making this cake using gluten-free all-purpose flour but I think it should work. Let me know if you try it with gluten-free flour. I used cacao powder but you can also use regular cocoa powder.
I love the chopped hazelnuts on top of the cake. It adds the a nice nutty texture and flavor. This chocolate hazelnut banana snack cake can be eaten for breakfast, dessert, or as a snack. It’s so good and such a crowd pleaser!
If you make this chocolate hazelnut banana snack cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Chocolate Hazelnut Banana Snack Cake (vegan, oil-free, refined sugar free)
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 large very ripe bananas
- 1/3 cup pure maple syrup
- 1/3 cup coconut sugar (or sub brown sugar)
- 1/3 cup + 2 Tbsp unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup hazelnut butter (I used one from Georgia Grinders, use code NUTSABOUTGREENS for a discount)
- 1/2 cup chopped hazelnuts
- 1/2 cup diary-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 8x8 square pan with parchment paper.
- In a large bowl, make the flax egg by combining the ground flaxseed with water. Set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, cacao powder, baking soda, baking powder, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the ripe bananas and mash until smooth. Then add the maple syrup, coconut sugar, milk, apple cider vinegar, vanilla extract, and hazelnut butter. Whisk until well combined and smooth.
- Add the dry ingredients to the wet. Stir with a spatula until just combined. Careful not to over mix. Fold in the chocolate chips, saving a few for the top.
- Pour batter into the prepared pan. Sprinkle chopped hazelnuts all over the top. Sprinkle some chocolate chips on top too. Bake for 35 minutes or until a toothpick inserted in the middle comes out mostly clean. Let it cool completely before slicing. Enjoy!
