Warm gooey yummy chocolate cake anyone?? I’m sharing this recipe with you, because it is one of my families favorite banana apple chocolate coffee cake i make!!! It’s a no measuring cake I make often by just throwing ingredients in a bowl, and never measuring and my kids always get mad at me telling me write it down mother write it down lol! But I did take the time today to measure everything out for you!! The best part of this recipe is you do really just throw all ingredients into a bowl, and mix by hand till everything combines and pour into you spring pan!!! No fuss is needed in this recipe.

What you will need for this recipe is ….either a 9 inch spring-loaded pan for a higher cake or a 12 inch spring-loaded pan for a more flatter cake. depending on the look you want to go for, and a preheated oven at 375 degrees.

You can get my chocolate syrup recipe here!! 

In a bowl you will add….

3 medium sized bananas mashed with a fork

1 pink lady apple ( or apple of your choice ) diced chocbanap3AA

2 1/2 cups of unbleached organic flour

1 cup organic cane sugar

1/4 cup coconut oil

4 tablespoon organic cacao powder  ( chocolate cacao )

1/8 teaspoon grey or pink salt

1/2 teaspoon good vanilla ( liquid or ground )

1 tablespoon baking powder

1  teaspoon baking soda

1 1/2 cups of organic almond milk ( you may sub with any vegan milk alternatives )

1 teaspoon kombucha vinegar ( you can sub with apple cider vinegar)

Add all ingredients into a bowl and mix till blended. Add an extra 1/2 teaspoon of baking powder 

mix and pour into a greased ( I use coconut oil ) and floured spring-loaded pan.


Take two extra bananas and slice for the top, and sprinkle a handful of cane sugar on top . ( this give it that nice crunch )

Optional only …. u can also add by sprinkling some instant coffee granules on top for a that rich chocolate coffee taste.

Place in a preheated oven at 375 degrees for 50 to 60 minutes, Do a toothpick test make sure it doesn’t come out wet 🙂