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RECIPE
9 INGREDIENTS6 STEPS50MIN

Vegan Chocolate Cake

1.0
1 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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This is made with no eggs and no diary. It comes out SUPER soft and moist. You guys will LOVE it!
50MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 3/4 cups
1/2 cup
Unsweetened Cocoa Powder
2
Large Ripe  Bananas
1 tsp
Baking Powder
1 pinch
3/4 cup
Water
1/4 cup
Coconut Oil , melted
1/3 cup
Vegan Dark Chocolate Chips

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Nutrition Per Serving

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CALORIES
376
FAT
14.3 g
PROTEIN
6.2 g
CARBS
61.7 g

Cooking Instructions

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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
In a bowl of your electric mixer or with a fork, mash up the Banana (2) with a Salt (1 pinch) and Granulated Sugar (100 gram).
Step 3
Add the Coconut Oil (60 milliliter) and Water (200 milliliter) and mix well. Next fold in All-Purpose Flour (200 gram), Unsweetened Cocoa Powder (50 gram), and Baking Powder (1 teaspoon).
Step 4
Pour the batter into a 20 cm cake pan lined with parchment paper, cover the top with Vegan Dark Chocolate Chips (1/3 cup).
Step 5
Bake in the preheated oven for 40 minutes. Remove from the oven and let it cool down.
Step 6
Serve immediately, or store in the fridge for 4 to 5 days.

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Nutrition Per Serving
Calories
376
% Daily Value*
Fat
14.3 g
18%
Saturated Fat
10.6 g
53%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
61.7 g
22%
Fiber
5.7 g
20%
Sugars
26.2 g
--
Protein
6.2 g
12%
Sodium
71.4 mg
3%
Vitamin D
--
--
Calcium
55.0 mg
4%
Iron
3.5 mg
19%
Potassium
303.8 mg
6%
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