Vegan Chocolate Breakfast Cake

So on Saturday mornings, I like to sleep in and treat myself to something special for breakfast. One of my go-to recipes is this vegan chocolate breakfast cake. It’s easy to make and low in sugar. So you won’t feel bad having cake for breakfast. And it pairs well with fruit spreads, frosting, and whipped topping. If you want to sweeten it up a bit. Therefore if you’re someone who likes to have a special treat for breakfast on Saturdays. However, you don’t want something too sweet. Then this vegan chocolate breakfast cake is perfect for you.

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Vegan Chocolate Breakfast Cake

Ingredients

• Nonstick cooking spray
• 1 3/4 cups whole wheat pastry flour
• 2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup non-dairy milk
• 1/4 cup canola oil
• 1 ripe banana
• 1/2 cup unsweetened applesauce
• 1/3 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

Instructions:

1. Start by preheating your oven to 350 degrees. Then lightly coat an 8-inch square baking pan with nonstick cooking spray.
2. Then in a large bowl, sift together the flour, baking powder, and salt.
3. Next, using an immersion blender, or a countertop blender. Puree the milk, oil, banana, brown sugar, cocoa powder, apple sauce, and vanilla until smooth. Then fold the wet ingredients into the dry but be careful not to overmix.
4. After that pour the batter into prepared pan and bake for 30 minutes. Or until it clears the toothpick test. Then leave the cake in the pan, on a cooling rack for about 30 minutes.
5. Lastly, remove the cake from the pan, and let cool completely before slicing. Then serve and enjoy.

Notes:

• Yields about 6 to 8 servings
•  If you wanna give it a little something extra. You can add a handful of chocolate chips or your favorite nuts to the batter.

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