Chocolate Banana Oatmeal
Have your fruit and a little luxury too with this kid-friendly healthy chocolate and banana oatmeal recipe. Short on time in the morning? Try our overnight oatmeal variation.
Read MoreOne Bowl Vegan Chocolate Cake
Drescription
This one-bowl vegan chocolate cake is rich, sweet and easy to make. It's perfect for special occasions and for the chocolate lover in your life. This tender cake slices best when it's slightly chilled.
Ingredients
- baking spray with flour
- ½ cup vegan dark-chocolate chips
- ⅓ cup hot brewed coffee
- ¼ cup neutral oil, such as canola or avocado
- ⅓ cup plain unsweetened almond yogurt
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup cultured vegan butter (such as miyoko's creamery), at room temperature
- 3 ½ cups unsifted confectioners' sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup water
- 1 teaspoon vanilla extract
Directions
- To prepare cake: Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with baking spray.
- Combine chocolate chips and hot coffee in a large bowl; let stand for 2 minutes. Stir until the chocolate is melted, about 1 minute. Add oil, almond yogurt, applesauce and vanilla; whisk until smooth.
- Add flour, granulated sugar, 3 tablespoons cocoa, baking soda, baking powder and salt; stir until smooth. Spoon the batter into the prepared pan.
- Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
- To prepare frosting: Beat vegan butter in a stand mixer fitted with a whisk attachment on medium speed until smooth, about 1 minute. With the mixer running on low speed, gradually add confectioners' sugar and cocoa, stopping to scrape down the sides as necessary. Increase speed to medium-high and add water and vanilla, beating until smooth, about 2 minutes. Spread the frosting on top of the cooled cake. Chill the cake for 1 hour before slicing.
