Double Chocolate Peanut Butter Banana Snack Cake (vegan, oil-free, GF friendly)
It’s America’s birthday (aka Independence Day) this weekend and what better way than to celebrate with some cake?! This double chocolate peanut butter banana snack cake is fluffy, slightly fudgy, chocolatey, peanut buttery, and oh so decadent! It’s hard to only eat one slice.
You’ll be surprised that it is made with wholesome ingredients, vegan, oil-free, refined sugar free, and gluten-free friendly if you use a GF flour. It’s a cake that you won’t feel guilty about snacking on. Make it this weekend for the 4th of July and everyone will love it!
Double Chocolate Peanut Butter Banana Snack Cake (vegan, oil-free, GF friendly)
A healthy, yet decadent, double chocolate peanut butter banana snack cake that is fluffy, slightly fudgy, and so addiciting.
Print Recipe
Ingredients
- 1 cup whole wheat pastry flour (or 1/2 all-purpose 1/2 whole wheat flour, if GF, use a GF all-purpose flour)
- 1/2 cacao powder (or cocoa powder)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 very ripe bananas
- 1/2 cup unsweetened applesauce
- 1/3 cup drippy, natural peanut butter (I used Spread the Love pb)
- 2/3 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup dairy free chocolate chips
- dairy free mini chocolate chips for topping (optional)
- dollops of peanut butter on top for the swirl
Instructions
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper or grease the pan.
- In a small bowl, prepare the flax egg by combining the ground flaxseed with the water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, cacao powder, baking soda, and salt. Whisk until well combined.
- In a large bowl, add the ripe bananas and mash until it is smooth and broken down. Then add the applesauce, peanut butter, coconut sugar, vanilla, apple cider vinegar, and flax egg. Whisk until well combined.
- Add the dry ingredients to the wet. Mix with a spatula until combined, careful not to over mix! Fold in the chocolate chips. Pour batter into the prepared pan and dollop peanut butter all over the top. Swirl lightly with a knife and bake for 35-40 minutes, or until toothpick comes out clean. Let it cool in the pan on a wire rack to cool completely before cutting into it. Enjoy! Flavors are even better the next day! Store leftovers in an airtight container on the counter for 3 days.
Servings: 16
