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
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 🙂